PREHEAT oven to 180°C (350°F). Line a 20 cm baking tin with baking paper.
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.
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.
Spread the Chocolate Frosting over top and sides before serving.
Store in refrigerator until ready to serve.
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 maple syrup and blend again.
STIR in cocoa then blend one final time and refrigerate 1 hour or overnight.
WHIP with an electric whisk or a hand whisk, to loosen slightly. Spread on cooled chocolate cake or pretty much anything!
Ingredients
Directions
PREHEAT oven to 180°C (350°F). Line a 20 cm baking tin with baking paper.
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.
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.
Spread the Chocolate Frosting over top and sides before serving.
Store in refrigerator until ready to serve.
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 maple syrup and blend again.
STIR in cocoa then blend one final time and refrigerate 1 hour or overnight.
WHIP with an electric whisk or a hand whisk, to loosen slightly. Spread on cooled chocolate cake or pretty much anything!