We had a lovely Indian summer day today. I worked in the garden most of the day racking leaves and putting the many garden ornaments away into the shed. The garden looks slightly on the bare side now, but I had the time and the day was too lovely to spend indoors. So, I took the opportunity to put the garden to bed before winter arrives.
All that fresh air made my hungry; well, it made my sweet tooth hungry. I wanted chocolate and it's the season for pumpkin, so that's how I came up with this cake recipe. This cake is super moist and chocolatey, perfect for an autumn sweet tooth.
Ingredients:
2 sticks of non-dairy butter, softened
1 cup organic pure cane sugar
1/2 cup organic brown sugar
2 organic flax seed eggs
1 t organic pure chocolate extract
1 t baking soda
1 t non-aluminum non-GMO baking powder
1/2 t sea salt
1 t organic cinnamon
2 1/2 cups organic unbleached all-purpose flour
1 can of organic pumpkin
1 cup plus 6 ounces vegan chocolate chips
Method:
Pre-heat oven to 350 degrees.
Grease a fluted cake pan, set-aside.
Melt 6 ounces of the vegan chocolate chips and set-aside to cool.
Beat together butter and sugars until fluffy. Add flax seed eggs, extract, baking soda, baking powder, salt, and cinnamon. Beat in the flour and pumpkin, stir in the chocolate chips.
Divide the batter in half. Add the cooled melted chocolate to one half, and combine thoroughly.
Spoon the pumpkin batter into the fluted pan, then spoon the chocolate batter on top.
Bake for 50-55 minutes.
Cool before removing from pan.
No comments:
Post a Comment