Pumpkin-Chocolate tea cake
How should I miss pumpkin season! Here is one of my first shared pumpkin recipes. This one was ease to create. I was thinking for a few days about pumpkin a chocolate to mix together. Sometimes thinking too much is not necessary, but the most important is being creative. I just mixed ingredients, I had in my pantry. And voila!
Pumpkin-chocolate cake is delicious, healthy and easy to make. Even if you don´t like pumpkin in your cake, give it a try. Youĺl be surprised as it doesn´t taste as a pumpkin cake at all.
Walnuts are an amazing source of antioxidants and omega-3 fatty acids. They are good source of calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese, selenium and vitamins as C, B1, B2, B3, B5, B6, B9, B12, E, K, A and beta-carotene. They increase brain activity, improve health heart, reduce bad cholesterol, reduce the risk of high blood pressure, improve metabolism, fight against depression and stress.
Cake tin: ø 20 cm
1 cup oat flour
½ cup milled walnuts
¾ cup pureed pumpkin
½ cup walnuts
½ cup cocoa
1/3 cup coconut oil
1/3 cup plant based milk
4 tbsp coconut sugar
3 tbsp maple syrup
2 tsp baking powder
1 tsp apple cider
Pinch of salt
juice and peel from ½ lemon
1 tsp cinnamon
1 tsp cardamom
¼ tsp crushed pepper (no worries :-)
Preheat oven to 160˚ C. Line a cake tin with parchment paper, or oil and set aside.
Mix all dry ingredients (except walnuts) in a large mixing bowl.
Blend the pumpkin puree, maple syrup, milk, oil, apple cider a lemon juice until smooth.
Mix dry and wet ingredients together and add crushed walnuts.
Pour the dough into prepared cake tin.
Bake for 40-50 minutes or until a skewer inserted down the centre comes out clean.
Remove from oven and cool on a wire rack.