Yields12 ServingsPrep Time40 minsCook Time40 minsTotal Time1 hr 20 mins
Chocolate Cake
2 cups finely grated raw pumpkin (260 g)
2 eggs, lightly beaten
½ cup maple syrup
½ cup oil (macadamia, avocado or olive oil)
2 teaspoons vanilla
2 teaspoons baking powder
1 teaspoons baking soda (bi-carb soda)
¾ cup cocoa
¼ cup coconut flour
1 batch of Chocolate Frosting see below
Chocolate Frosting
2 cup cauliflower, steam and mashed
1 tablespoons lemon juice
¼ cup coconut oil, melted
½ cup avocado, mashed
¼ cup maple syrup
½ cup cocoa, sifted
1
PREHEAT oven to 180°C (350°F). Line a 20 cm baking tin with baking paper.
2
WHISK grated pumpkin, eggs, syrup, oil and vanilla with a fork. Sift over dry ingredients and mix well. Scrape into prepared tin and smooth surface flat.
3
BAKE 35 – 40 mins, until edges pull away from the tin and a skewer inserted into the centre comes out clean. Cool cake in tin 10 mins, run a knife around edge and turn out onto a rack to cool completely.
4
Spread the Chocolate Frosting over top and sides before serving.
Store in refrigerator until ready to serve.
Chocolate Frosting
5
BLEND cauliflower and lemon juice to an impossibly smooth purée.
6
ADD coconut oil and blend again until you see the texture change and the mixture becomes silky smooth and thick
7
ADD avocado and maple syrup and blend again.
8
STIR in cocoa then blend one final time and refrigerate 1 hour or overnight.
9
WHIP with an electric whisk or a hand whisk, to loosen slightly. Spread on cooled chocolate cake or pretty much anything!
Ingredients
Chocolate Cake
2 cups finely grated raw pumpkin (260 g)
2 eggs, lightly beaten
½ cup maple syrup
½ cup oil (macadamia, avocado or olive oil)
2 teaspoons vanilla
2 teaspoons baking powder
1 teaspoons baking soda (bi-carb soda)
¾ cup cocoa
¼ cup coconut flour
1 batch of Chocolate Frosting see below
Chocolate Frosting
2 cup cauliflower, steam and mashed
1 tablespoons lemon juice
¼ cup coconut oil, melted
½ cup avocado, mashed
¼ cup maple syrup
½ cup cocoa, sifted
Directions
1
PREHEAT oven to 180°C (350°F). Line a 20 cm baking tin with baking paper.
2
WHISK grated pumpkin, eggs, syrup, oil and vanilla with a fork. Sift over dry ingredients and mix well. Scrape into prepared tin and smooth surface flat.
3
BAKE 35 – 40 mins, until edges pull away from the tin and a skewer inserted into the centre comes out clean. Cool cake in tin 10 mins, run a knife around edge and turn out onto a rack to cool completely.
4
Spread the Chocolate Frosting over top and sides before serving.
Store in refrigerator until ready to serve.
Chocolate Frosting
5
BLEND cauliflower and lemon juice to an impossibly smooth purée.
6
ADD coconut oil and blend again until you see the texture change and the mixture becomes silky smooth and thick
7
ADD avocado and maple syrup and blend again.
8
STIR in cocoa then blend one final time and refrigerate 1 hour or overnight.
9
WHIP with an electric whisk or a hand whisk, to loosen slightly. Spread on cooled chocolate cake or pretty much anything!
