Yes, really. I know it’s a big claim but that’s my story and I’m sticking to it. This is not a traditional flourless chocolate cake, it’s fluffy and moist and has a perfectly perfect crumb and I will not enter into any arguments to the contrary. Now go have some cake.

Makes one 8″ wide x 2″ high cake or two 8″ x 1″ layers (see note). Double recipe for the four layer cake in the photos.

INGREDIENTS

• 2 c finely grated raw pumpkin (260 g)
• 2 eggs, lightly beaten
• ½ c syrup, see note
• scant ½ c oil, see note
• 2 tsp vanilla
• 2 tsp baking powder
• 1 tsp baking soda (bi-carb soda)
• ½ tsp flakey sea salt
• ¾ c cocoa or raw cacao
• ¼ c coconut flour

 

METHOD

Preheat oven to 180°C (350°F). Grease an 8 inch (20 cm) baking tin and line base with baking paper.

Whisk grated pumpkin, eggs, syrup, oil and vanilla with a fork. Sift over dry ingredients and mix well. Scrape into prepared tin and smooth surface flat with an offset/pallet knife.

Bake 35 – 40 mins, until edges pull away from the tin and a toothpick inserted into the centre comes out clean. Cool cake in tin 10 mins, run a knife around edge and turn out onto a rack to cool completely.

Spread Vegan Chocolate Buttercream frosting over top and sides before serving. Store in refrigerator.