This autumn I have the ultimate, most decadent chocolate pumpkin cake for you, that uses the puree to make the cake unbelievably moist. You’d never know it was the secret ingredient!
Vegan, nut free | Serves 10- 12 | DESSERT
Ingredients:
Dry ingredients:
- 240g plain flour
- 20g cacao powder
- 1 teaspoon of baking powder
- Pinch of salt
- 90g chocolate chips
Wet ingredients:
- 1 tablespoon of chia seeds
- 325g steamed butternut squash
- 1 teaspoon vanilla extract
- 80ml vegetable oil
- 100ml soy milk
- 140g coconut sugar
Steps:
1.Preheat your oven to 180°C.
2.In a small bowl add the chia seeds with 3 tablespoons of water, mix and let aside until you prepare the rest of the ingredients.
3.In a bowl, sieve the flour, cacao and salt. Then mix in the chocolate chips (keep few pieces to add on the top) and set it aside.
4.In separate bowl, add the butternut squash and mash them with a fork or a potato masher.
5.Add the vanilla extract, vegetable oil, milk and sugar into the bowl with the squash and use a whisk to combine.
6.The texture of the chia seed mixture must be like jelly by now. Add this to the wet mixture and whisk to combine.
7.Add the dry ingredients in the wet, mix add them now on top on the flour mixture.
8.Combine as little as possible and add in a greased loaf tin (14x24cm).
9.Sprinkle on top the chocolate chips you kept.
10.Bake for 45-50 minutes or until a knife comes out from the middle clear.
Enjoy!
Notes:
*To steam your squash, cut it in small cubes, then add it in a steamer on top of a pot with some water, cover and steam for 20-25 minutes or until the squash is cooked.
*I served mine with a spread of peanut butter on top and it took it a whole different level.