Decadent Chocolate Cake Made With Pumpkin
Are you after a wonderful chocolate cake your whole family will love?
If you’re looking for a decadent chocolate cake and love the idea of making it with vegetables, have I got the recipe for you.
This cake has the most amazing texture, it is crumbly and oh so delicious and so long as you grate the pumpkin finely you can’t even tell it’s there.
If you prefer something sweeter, use a sweeter frosting, it is very rich so you don’t need much, I recommend a spoon to eat it with.
Everyone is always amazed that the frosting is made from cauliflower, you can’t taste the cauliflower, it is just chocolate deliciousness - eat it with a spoon.
See the recipe below or click on the picture to download a printable pdf.
Lucious Chocolate Cake Recipe
Gluten Free - Grain Free - Dairy Free
Makes one 20cm wide x 5cm high cake or two 20cm x 2.5cm layers. Double recipe for a four layer cake.
2 cups finely grated raw pumpkin (260 g)
2 eggs, lightly beaten
½ cup maple syrup
scant ½ cup coconut oil
2 tsp vanilla
2 tsp baking powder
1 tsp baking soda
½ tsp salt
¾ cup cocoa or raw cacao
¼ cup coconut flour
Preheat oven to 180°C. Grease a 20cm baking tin and line base with baking paper.
Whisk grated pumpkin, eggs, maple syrup, oil and vanilla with a fork. Sift over dry ingredients and mix well. Scrape into prepared tin and smooth surface flat.
Bake 35 – 40 mins, until edges pull away from the tin and a skewer inserted into the center comes out clean. Cool cake in tin for 10 mins, run a knife around the edge and turn out onto a rack to cool completely.
Spread Vegan Chocolate Buttercream frosting over top and sides before serving.
Store in refrigerator until ready to serve.
Note: The recipe uses pumpkin as the main ingredient but I’m told it also works with carrot or kumara, I haven’t tried it though.
This cake is difficult to slice for layering so best to cook layers separately.
Makes approx 2 ½ c — enough to fill, crumb coat and frost a two layer cake. Make another half batch (or use Whipped Chocolate Coconut Cream between layers) to fill a four layer cake.
1 cup mashed steamed cauliflower (very very soft!)
1 Tbsp lemon juice
¼ cup coconut oil, melted
½ cup mashed avocado
¼ cup maple syrup
½ cup cocoa or raw cacao, sifted
¼ tsp sea salt
Blend cauliflower and lemon juice to an impossibly smooth purée. Add coconut oil and blend again until you see the texture change and the mixture becomes silky smooth and thick. Add avocado and syrup and blend again. Stir in cocoa and salt then blend one final time and refrigerate 1 hour or overnight.
Before using whip, with an electric whisk or a hand whisk, to loosen slightly. Spread on cooled cake (or anything else!)
For printable version click below.