Easy DIY Chocolate Pumpkin Cake

All About Easy DIY Chocolate Pumpkin Cake You Can Get In This App For Free

This is our Gluten, Sugar and Dairy Free Chocolate Pumpkin Cake A great and healthy alternative for Thanksgiving’s Pumpkin Pie.

The bottom layer is a semi-sweet chocolate sponge cake and then you have a flavorful mousse on top. It is the ultimate fall dessert and will keep both your tummy happy and your heart warm.

Ingredients

200 g dates, pitted

100 g almonds

3 tbsp. cocoa

3 tbsp. coconut oil

1 tbsp. rice malt syrup (optional)

4 eggs

Seeds from 1/2 vanilla bean

Directions

-Preheat the oven to 180°C (regular heat, not fan) and line a 18-20 cm baking pan

- Blitz the almonds in a food processor, add the dates and mix until you have a sticky mass

- Throw in the cocoa, coconut oil and if you are a sweet tooth add the malt syrup and give it a spin

- In a separate bowl whisk the eggs with the vanilla until super light and fluffy

- Fold the sticky mass into the eggs little at a time. It takes some time, but it is totally possible. Don’t be scared to loose the airiness of the eggs, they should be so fluffy that they can afford loosing some.

- Pour the batter into the baking pan and bake for 30-40 minutes or until a pin comes out clean

- After the cake has cooled down, place it back into the baking pan and pour the Pumpkin Mousse over

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