This vegan chocolate pumpkin cake is easy to make, moist and gets a very special flavour from the Pumpkin Spice spice! Perfect for a cosy afternoon alone at home. 🙂
Servings: 1
Ingredients
- 60 g Pumpkin puree
- 3 EL Coconut blossom sugar
- 1 EL Coconut oil melted
- 3 EL Warm oat milk
- 1/2 EL Vanilla extract
- 50 g Wacker Sprouted Spelt Flour Organic
- 1 TL Baking powder
- 1/2 TL Pumpkin Spice (You can find the recipe on Instagram @bleibwacker)
- 1 Pinch Salt
- 20 g Dark chocolate chopped
Instructions
- First prepare the pumpkin puree. Cut the pumpkin into small pieces so that it cooks faster. Now put the pumpkin in a pot and add enough water to just cover the pumpkin. Let the pumpkin boil first and then cook completely over medium heat.
- Meanwhile, you can first mix all the dry ingredients in a bowl.
- Preheat the oven to 200 degrees.
- As soon as the pumpkin is soft, you can puree it.
- Melt the coconut oil with the oat milk in a saucepan over low heat.
- Now add the coconut oil oat milk liquid, pumpkin puree and all the other liquid ingredients to the bowl of dry ingredients and mix until smooth.
- Grease the small baking tin and fill with the chocolate pumpkin pie mixture.
- Bake in the oven at 200 degrees for about 25 minutes. Enjoy it! 🙂
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