AMAZING CHOCOLATE CAKE

Yields12 Servings
Prep 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!

AMAZING CHOCOLATE CAKE