4 April, 2017
Cheeky Chocolate Cake
Cheeky Chocolate Cake
Makes: 1 x 18cm round cake
Ingredients:
- 250g butternut pumpkin, finely grated
- 2 eggs, lightly beaten
- 1/4 cup maple syrup
- 1/4 cup rice malt syrup
- 1 teaspoon vanilla extract
- 1/2 cup melted nuttalex or coconut oil
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup cacao
- 1/4 cup coconut flour
Recipe:
- Preheat oven to 180 degrees Celsius and prepare an 18cm springform tin by lining with baking paper and spraying with cooking spray
- Combined the pumpkin, eggs, syrups, vanilla and melted nuttalex on a large mixing bowl and combine well
- Place the remaining ingredients into a sieve and sift over the pumpkin mixture
- Use a spatula to mix until well combined
- Pour into the prepared cake tin and bake for approximately 35 minutes until the edges have pulled away from the edges and a cake skewer comes out clean
- Allow to cool in the tin for 15 minutes before removing from the 10 gently transferring to your serving plate
Recipe Notes:
- Store in an airtight container below 27 degrees for a maximum of 5 days
- This recipe is freezer friendly to be consumed within 6 months
- Picture shown has the cake dusted with cacao powder
- Recommended to serve with a dollop of coconut yoghurt and some fresh berries.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.