Pumpkin and coconut chocolate cake

Name: Pumpkin and coconut chocolate cake
Prep time: 15 min
Cook time: 60 min
Yield: 4
Ingredients: 1.5 cups Pumpkin puree; 1.5 cups Maple syrup; 3 tbsp. Coconut oil; 1 Egg; 3 tbsp. Plant drink; 1 UNIT Vanilla bean; 1 cups Chickpea flour; 0.5 cups Cocoa powder; 0.5 Tsp. Baking powder; 1 Tsp. Cinnamon; 0.25 Tsp. Nutmeg; 0.5 Tsp. ground ginger; 0.5 Tsp. Cardamom; 0.25 Tsp. Salt; 0.5 cups Grated coconut; 0.5 cups Chocolate drops

Moderate 15 February 2024

Preparation time

15 min

Baking / Rest time

1 h

Its pumpkin season! Which means its also time to enjoy this light, fluffy pumpkin cake!

Ingredients for

1.5 cups	Pumpkin puree
1.5 cups	Maple syrup
3 tbsp.	Coconut oil
1	Egg
3 tbsp.	Plant drink
1 UNIT	Vanilla bean
1 cups	Chickpea flour
0.5 cups	Cocoa powder
0.5 Tsp.	Baking powder
1 Tsp.	Cinnamon
0.25 Tsp.	Nutmeg
0.5 Tsp.	ground ginger
0.5 Tsp.	Cardamom
0.25 Tsp.	Salt
0.5 cups	Grated coconut
0.5 cups	Chocolate drops

Step 1/5
Heat oven to 180ºC (fan setting).
Step 2/5
Mix the pumpkin purée, maple syrup, coconut oil, egg, vanilla and plant-based milk together until smooth.
Step 3/5
Then mix the flour, cocoa, baking powder, salt and spices together in a separate bowl. \n
Step 4/5
Pour the batter into a baking tin and decorate as desired with two or three tablespoons of coconut flakes and chocolate.
Step 5/5
Bake for 55–60 minutes. That's it!

Artemis Chodzinski

Working student social media marketing

Taking a quick food pic at the café, while moving the plates around to find the best natural lighting and perspective? For a person who lives for aesthetic food styling, that is simply undebatable! If she could, our content creator Artemis would t...

Pumpkin and coconut chocolate cake

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Artemis Chodzinski