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.