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:
6-INGREDIENT PUMPKIN CAKE with CHOCOLATE FROSTING
(high-protein, oil-free)
INGREDIENTS:
Cake:
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1 cup pumpkin puree (I steamed mine fresh)
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1 cup coconut cream
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¾ cup sugar
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2 cups self-raising flour
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2 tsp pumpkin pie spice (or just cinnamon works great too)
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1 scoop (40 g) vegan caramel protein powder (*can replace protein powder with flour or almond meal)
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**Optional: 1 tsp vanilla extract
Choc frosting:
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100g dark chocolate
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2 Tablespoons (30g) coconut cream ( or sub. for vegan butter)
METHOD:
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Preheat the oven to 160 degrees Celsius/ 350 degrees Fahrenheit, fanforced. Line a square baking tin with non-stick paper.
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In a large bowl, mix the flour, sugar, protein powder & pumpkin spice (or cinnamon)
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In a blender, blend the pumpkin puree and coconut cream until smooth. Pour this into the bowl of dry ingredients.
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Use a spatula to fold the wet mixture into the dry until a thick batter forms
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Transfer the batter to the lined tray. Bake the cake in the oven for 25-30 minutes until a knife inserted comes out clean
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Allow the cake to fully cool before frosting.
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Make frosting by melting the dark chocolate in 30 second bursts until melted. Stir in the coconut cream until the mixture is smooth.
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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 🙂