• TwoCabbages Kitchen

Pumpkin Chocolate Cake


Do you know those fluffy, moist, chocolaty cakes, lightly sweets, perfect for breakfast with a cup of coffee but also to end a meal? Here it is: the Pumpkin and Chocolate cake. This cake... Oh boy, when I make it, doesn't even last untill the next day 'cause "One more tiny slice and that's it". Its healthiness makes it (almost) guilt-free, it is indeed completely vegan, sugar-and-refined-flours-free, light and very delicate. Seeing is believing.


which pumpkin variety to choose?

I personally use the "Delica" variety, I just love it cause it's not excessively sweet and its taste is not too invasive for baking, that makes it perfect for dessert. Indeed, this recipe will also make children eat pumpkin without even noticing it ;)

what if i don't have maple syrup?

I made this recipe both with maple and agave syrup, and I assure the result is either way excellent, because syrup makes the cake slightly moist and really soft. Anyway, I also used brown sugar, and the result is still good even if the cake will slightly tend to dry inside a little. But as I said, if you don't have the maple syrup, brown sugar sill do just fine.



IngredientS
  • 8 oz (230 g) raw Delica pumpkin;

  • 2/3 cup (150 g) milk;

  • ⅓ cup (120 g) maple or agave syrup;

  • ½ cup (100 g) sunflower oil;

  • 1 ½ cups (200 g) whole wheat flour;

  • 3.5 oz (100 g) chopped dark chocolate;

  • 3 tsp baking powder;

  • A pinch of salt.

DIRECTIONS
  1. Cut the pumpkin into small pieces and steam it for 15-20 minutes;

  2. Pre-heat the oven to 350°F (180°C) and line a 20cm diameter cake pan with parchment paper;

  3. Blend the pumpking with milk until smooth;

  4. In a big bowl, mix together flour, baking powder and salt;

  5. While stirring, add the pumpkin and milk mixture, then the maple syrup and finally oil;

  6. Stir until the batter will be smooth. At this point, add the roughtly chopped chocolate;

  7. Bake for 35-40 minutes until a toothpick comes out clean.

This cake can be stored up to 3 days at room temperature.

If you liked the Pumpkin and Chocolate cake and made it at home, do not forget to tag the Instagram page and use the hashtag #twocabbageskitchen. We'll looooove to see your creations :)

Love & Enjoy.

Cristiana & the Cabbages



 
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