This classic recipe never fails to hit the spot. We’ve taken it up a notch this time and used the 60% Orange and Chili chocolate – the perfect heat and sweetness balance.
Ingredients:
300g caster/superfine sugar
170g unsalted butter, melted and cooled
340g canned pumpkin puree
120g of oat milk
2 large eggs
240g self-raising gluten-free flour
½ tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
Instructions for making a delicious pumpkin and chocolate cake:
1. In a blender, combine pumpkin puree, sugar, melted butter, milk, and eggs until you get a smooth mixture.
2. Combine the dry ingredients with the wet mixture to create a smooth cake batter.
3. In a lined loaf pan, alternate layers of pumpkin and chocolate.
4. Preheat your oven to 180°C and bake the cake for 50 minutes to 1 and 1/2 hours; test after 50 min. It may vary depending on the oven.
5. Once done, let the cake cool on a wire rack before serving.
