Chocolate pumpkin cake


Chocolate Pumpkin Cake

1/2 hokkaido pumpkin
150g dark vegan chocolate (+100g for the topping)
3 tbsp grounded chia seeds
4 tbsp olive oil
6 tbsp agave syrup
100 g dates
Pulp of one vanilla pod
3/4 cup wholewheat flour (or gluten free flour)
3/4 almond flour
1 package baking powder
3 tbsp raw cocoa powder
2/5 cups plantbased milk (100ml)

Preheat oven to 180 degrees celsius, grease a 18cm cake pan (7 inches). Melt 150g chocolate. Blend the pumpkin in a blender to a purée. You don’t have to cook the pumpkin first if you use a high speed blender. If not, you can cook it for 5-10 minutes before you blend it. Add all other ingredients into your blender and blend until smooth. Pour the dough into the greased pan and bake for 30-40 minutes. Melt 100g dark chocolate. Spread over cake when cake is cooled. Enjoy!