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Chocolate & pumpkin mud cake

November 8, 2018

 

(refined sugar free, dairy free, egg free, gluten free)

 

 

This cake is simply magic!!  There's a whopping 750g of pumpkin in it (over half the total weight of ingredients) and you would never pick it!  The pumpkin does wonders for the texture, replacing the egg.  It's silky and creamy and totally decadent!  My husband, who prides himself on being very honest about my cooking experiments, gave it an enthusiastic 10/10 and then quickly added that the portion size was far too small.  This is a good sign!

 

If you like mud cake with chocolate ganache, I strongly urge you to try this!

 

Ingredients:

 

750g pumpkin

210g brown rice flour

80g tapioca (try and find one without preservatives.  Check the asian food section)

4 Tbs cacao

2 tsp baking powder

1/4 tsp sea salt

125g panela

150g coconut oil

2 tsp vanilla

 

notes:  

 

Panela is unrefined, evaporated cane juice.  It's delicious and full of goodness, but if you're looking for an alternative, try using the same weight of dates or sultanas.  You'll need to use a food processor for the whole mixture.

 

The coconut oil needs to be liquid.  And ideally I would use the roast pumpkin straight out of the oven, but if you're using cold left overs, you'll need to heat the pumpkin otherwise it will make the coconut oil solidify and you'll have a really stiff mixture.

 

So... onto the making!

 

Method:

 

Peel and chop your pumpkin into small chunks.  You want about 750g of uncooked chucks. Place them on an oven tray and roast in 180º for about 25 mins until the pumpkin is cooked but still moist.  Mash.

 

Mix all of the dry ingredients together, then mix in the pumpkin, coconut oil and vanilla.

 

Pour into a ring tin (about 22cm) and bake at 180º for between 1 hour and an hour and 15 minutes.  Test with a skewer.  It is likely to still be a little sticky when it comes out.  Don't wait for it to be totally dry.  Leave the cake in the tin for 10 mins before transferring to a cooling rack.  

 

Chocolate Ganache:

 

2 Tbs coconut oil

1 Tbs cacao

1 Tbs maple syrup

 

For this ganache, it works best if the coconut oil is not completely runny.  What I do in summer is mix all the ingredients together and then put the mixture in the fridge for 5 minutes, then mix again.

 

Pour the ganache over the cake and decorate with your favourite berries!  Oh this is making me hungry!

 

Enjoy

 

Kate x 

 

 

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