6-INGREDIENT PUMPKIN CAKE with CHOCOLATE FROSTING

I just happened to buy a whole lot of pumpkin from the markets on the weekend so what better than to make some pumpkin cake! This cake turned out soo soft and yummy: pumpkin + choc is such a delicious combo! I brought this cake to work and it was so well received and no one knew that it was vegan until I told them! Woohoo!

Here is the recipe:

(high-protein, oil-free)

INGREDIENTS:

Cake:

1 cup pumpkin puree (I steamed mine fresh)
1 cup coconut cream
¾ cup sugar
2 cups self-raising flour
2 tsp pumpkin pie spice (or just cinnamon works great too)
1 scoop (40 g) vegan caramel protein powder (*can replace protein powder with flour or almond meal)
**Optional: 1 tsp vanilla extract

Choc frosting:

100g dark chocolate
2 Tablespoons (30g) coconut cream ( or sub. for vegan butter)

METHOD:

Preheat the oven to 160 degrees Celsius/ 350 degrees Fahrenheit, fanforced. Line a square baking tin with non-stick paper.
In a large bowl, mix the flour, sugar, protein powder & pumpkin spice (or cinnamon)
In a blender, blend the pumpkin puree and coconut cream until smooth. Pour this into the bowl of dry ingredients.
Use a spatula to fold the wet mixture into the dry until a thick batter forms
Transfer the batter to the lined tray. Bake the cake in the oven for 25-30 minutes until a knife inserted comes out clean
Allow the cake to fully cool before frosting.
Make frosting by melting the dark chocolate in 30 second bursts until melted. Stir in the coconut cream until the mixture is smooth.
Spread the frosting over the cake. Sprinkle with walnuts for decoration (or anything you want) and put in the fridge to allow the frosting to set before slicing the cake

*NOTE: This cake seemed “doughy” or bread-like when it first comes out the oven, but became SO SOFT & FLUFFY the following day after I stored it in an airtight container overnight!

**Storage tips: in an airtight container in the fridge for up to 5 days

Enjoy this cake with a cup of tea or coffee! Happy baking 🙂

RECIPES