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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