Chocolate Pumpkin Cake

Sweets & Desserts

Add a touch of spicy sweetness to your Thanksgiving meal with this delicious, vegan, oil-free, OMS-friendly chocolate pumpkin cake.

Intermediate
1.5 Hours
Ingredients List for people
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Instructions
  1. Pre-heat the oven to 180°C (350°F) and boil some water in a kettle to use later.
  2. Mix cocoa and apple sauce together in a large mixing bowl.
  3. Sift the flour into a separate mixing bowl.
  4. Sift in the spices (nutmeg, ginger, cinnamon and cloves), salt and baking soda.
  5. Add 1/3 of a cup of boiling water to the chocolate mixture, stirring quickly to make a smooth chocolate sauce.
  6. Add the pumpkin, sweetener, almond butter and vanilla essence to the chocolate sauce and mix to combine evenly.
  7. Add about half of the flour mixture to the chocolate mixture and stir gently until evenly combined.
  8. Stir in a tablespoon of boiling water.
  9. Add the remaining flour mixture and another tablespoon of boiling water and combine evenly, being careful not to over-mix.
  10. Pour the mixture into a silicon or non-stick loaf tin, smoothing the top with a spatula.
  11. Put the cake into the oven and bake for approximately 1 hour.
  12. You can check that the cake is done by sticking a knife through the centre. If the knife comes out clean, the cake is ready.
  13. Leave the cake to cool in the tin for 15 minutes. Remove gently from the tin and leave the cake on a cake rack.
  14. Serve slightly warm or completely cooled - whatever you prefer!
  15. For a chocolate sauce topping, mix 1/4 cup of apple sauce with two tablespoons of 100% cocoa/cacao powder, a tablespoon of maple syrup or agave and a tablespoon of boiling water. Mix together and pour the sauce over the cake.

Recipe adapted from the Chocolate Pumpkin Loaf recipe by Forks over Knives.