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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 :-)


  1. Preheat oven to 160˚ C. Line a cake tin with parchment paper, or oil and set aside.

  2. Mix all dry ingredients (except walnuts) in a large mixing bowl.

  3. Blend the pumpkin puree, maple syrup, milk, oil, apple cider a lemon juice until smooth.

  4. Mix dry and wet ingredients together and add crushed walnuts.

  5. Pour the dough into prepared cake tin.

  6. Bake for 40-50 minutes or until a skewer inserted down the centre comes out clean.

  7. Remove from oven and cool on a wire rack.

My tip: serve it with a non-dairy yogurt.


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