The Most Amazing Chocolate Cake
What’s great about it:
This is the most delicious and amazing recipe. You’ll see why it’s amazing when you read the list of ingredients – especially the frosting. It’s a celebration cake that you can eat anytime!
Serves 12 | Prep time 40 minutes | Cook time 40 minutes Print Recipe
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 Amazing Chocolate Frosting
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 Amazing Chocolate Frosting over top and sides before serving. Store in refrigerator until ready to serve.
Amazing 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
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!
Courtesy of Deb Hanfeld, Toowomba City Business Women’s Branch