Ingredients
- 1 cup fresh pumpkin puree
- 1 cup coconut sugar
- 1 cup of chocolate chips
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon powder
- ½ tsp nutmeg powder
- ½ tsp cloves powder
- ½ tsp ginger powder
- ½ tsp salt
- 1 cup vegan butter
- ¾ cup plant-based milk with 1 tbsp lemon juice
- ¾ cup of hazelnut meal
- 2 ¼ cup flour
Frosting:
- 1 can of whipped coconut cream
- 2 oz melted dark chocolate - double boiled
- 1 cup of icing sugar
- ½ cup of cocoa powder
Instructions
- If using a fresh pumpkin, cut it in half, scoop out the seeds, and bake for 40 minutes. Blend when cooled. Clean out your blender. Keep your oven on and prepare your cake pans.
- Add your mylk to a cup. Add in your lemon juice. Let it curdle.
- in a medium bowl, combine your vegan butter, mylk, pumpkin puree, and sugar
- Transfer into a blender and blend for 30 seconds. Return back to the bowl.
- In a separate medium bowl add your dry ingredients. Mix well.
- Add your dry ingredients to your wet ingredients and mix well.
- Fold in your chocolate chips
- Pour into your prepared cake pans.
- Bake at 350F/180C for 40-45 minutes depending on how thick your layers are and how big your cake pans are. I always check the center.
- Blend all ingredients for the frosting and then place in the fridge for a half hour or until it’s thickened. Frost your cooled cakes.
- Enjoy the most moist, softest, and delicious cake!!!!
Notes
Find more of Sarah’s recipes on @sculptedkitchen.
Tried this recipe?Let us know how it was!