Description
That's how a chocolate cake should be: Moist, fluffy and chocolatey. Add a sweet and creamy pumpkin frosting to that and you got yourself a great cake for fall!
Ingredients
Scale
Chocolate Cake
- 1 cup ground nuts (100 g) (e.g. hazelnut)
- 2 cup spelt flour (250 g)
- 1/2 cup cocoa, unsweetened (50 g)
- 1 cup + 2 tbsp coconut sugar or other dry sweetener (150 g)
- 1 tbsp flax meal
- 2 tbsp coconut oil or a runny nut butter
- 1 1/2 cup soy milk, unsweetened
- 1 tbsp baking powder
- 1/4 tsp salt
Pumpkin Frosting
- 1 cup cashews (130 g)
- 1 cup pumpkin purée (250 g)
- 1/2 cup maple syrup (160 g)
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger (optional)
- 1/4 cup dark chocolate shavings (optional)
Instructions
- Place the cashews in hot water and soak for at least 30 min.
- Mix the flax meal with 1/4 cup warm water and put aside for 5 min. Pre-heat the oven to 350 °F (180 °C).
- For the cake, combine all the dry ingredients in a large bowl and all the wet ingredients (including the flax mixture) in a seperate bowl. Combine everything but don't overstir, otherwise the cake will become too dense.
- Pour the dough into a greased Ø 7 inch (18 cm) cake pan. Bake in the oven for 45-60 min. Check with a toothpick if your cake is done.
- Let the cake cool completely. In the meantime, prepare the pumpkin frosting. Drain the cashews and blend with the remaining ingredients (except for the chocolate shavings) until creamy.
- Once the cake is completely cooled, cut it horizontally. Spread half of the frosting on the bottom half of the cake, carefully place the second half on top and garnish with the rest of the pumpkin frosting.
- Sprinkle the cake with chocolate shavings and place in the fridge until ready to serve. It keeps in the fridge for a couple of days.
Notes
In case you don't like or have pumpkin purée you can also use a baked sweet potato and blend it up.
If you want to use a larger cake pan, keep in mind that the cake will be flatter and it will be harder to cut it in half.