Paleo Vegan Chocolate Cake
Author: Heather Resler
Recipe type: Dessert
Ingredients
Cake
- ½ cup pumpkin puree
- ⅓ cup extra-virgin olive oil
- ½ cup cashew milk (or coconut milk)
- ½ cup maple syrup
- 2 tablespoons chia seeds
- ⅓ cup cocoa powder
- ⅓ cup banana flour
- ⅓ cup plantain flour
- ⅓ cup water chestnut flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
Frosting
- ⅓ cup softened coconut oil
- ⅓ cup cashew milk (or coconut milk)
- 3 tablespoons cocoa powder
- 2-3 tablespoons maple syrup
- Coconut flour to thicken, about ¼ cup
- Cocoa powder, for topping
Instructions
Cake:
- Preheat the oven to 350° F and grease a 9" cake pan.
- In a mixing bowl, mix together the pumpkin, olive oil, cashew milk, honey, and chia seeds. Let sit a minute.
- Add the cocoa, flours, salt, baking soda, and apple cider vinegar.
- Mix well and transfer to the cake pan.
- Bake for 30-35 minutes and cool completely.
Frosting:
- In a small bowl, cream together the coconut oil, cashew milk, cocoa, maple syrup, and coconut flour.
- Frost cake and dust with cocoa.
Notes
For a coconut-free cake, use cashew milk and try topping the cake with chocolate melted with a bit of olive oil to make a ganache, instead of the frosting.
Nutrition Information
Serving size: ⅛ of recipe Calories: 321 Fat: 22.6 g Saturated fat: 10.7 g Unsaturated fat: 11.9 g Trans fat: 0 g Carbohydrates: 31 g Sugar: 17.3 g Sodium: 322 mg Fiber: 6.6 g Protein: 4 g Cholesterol: 0 mg
Recipe by Create Delicious at https://createdelicious.com/paleo-vegan-chocolate-cake/