Pumpkins certainly aren't just for carving at Halloween and this deliciously dense chocolate pumpkin loaf is the perfect accompaniment to your afternoon cuppa. Refined sugar-free and packed with flavanol-rich Super-Cacao, it's a great recipe to get the kids involved in making too.
Ingredients
For the Cake
- 4 tbsp Aduna Super-Cacao Powder
- 440g whole wheat flour
- 1 tsp baking powder
- Pinch of sea salt
- 100g stevia powder
- 50g melted dark chocolate + extra for drizzling
- 2 large eggs
- 300ml unsweetened coconut milk
- 160ml coconut oil
- 100g pumpkin puree
For the Topping
- 1 egg yolk
- 50g pumpkin puree
- 1 tbsp agave nectar
Method
Preheat the oven to 180°C.
Combine all the dry cake ingredients together in a large mixing bowl. Make a well in the centre, then crack in the eggs and add the coconut milk, coconut oil, melted chocolate and pumpkin puree. Fold the wet ingredients into the dry ingredients, being careful not to overmix. Pour the batter into a greased loaf tin.
To make the topping, whisk together all the ingredients and pour the mixture over the cake. Place in the oven and bake for 30-40 minutes.
Check that the cake is cooked in the centre before removing it from the oven, then allow it to cool in the tin for approximately 30-60 minutes before slicing.
Drizzle with melted chocolate to serve.
Enjoy!
Recipe by The Healthy Beard
