Everyone needs a little bit of pumpkin in their lives at this time of year so why not bake it into a cake?! Being a serious chocoholic, I had to include some chocolate in this recipe which consequently works so well with the sweetness of the cinnamon and pumpkin. This gluten-free, low FODMAP, refined sugar-free and vegan recipe is so warming and comforting.
Making it perfect for this cold autumn weather!
Chocolate Chip Pumpkin Spice Loaf Cake
- 3 tbsp ground flaxseed
- 6 tbsp cold water
- 350g pumpkin, peeled & chopped
- 2 tsp gluten free baking powder
- 45g cacao powder
- 150g ground almonds
- 110g rice flour
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground allspice
- ½ tsp ground cloves
- 120ml maple syrup
- 180ml unsweetened almond milk
- 140g melted coconut oil
- 1 tsp vanilla extract
- 100g dark chocolate
Start by steaming the pumpkin for 10-15 minute until tender, leave it to cool completely before blending to a puree in your Ninja blender or food processor (store in the fridge until ready to use)
Preheat the oven to 170 o c and line a loaf tin with greaseproof paper.
Combine the ground flaxseed with the cold water, leaving it to one side for 5 minutes to thicken.
Mix together the baking powder, cacao powder, ground almonds, rice flour, cinnamon, ginger, allspice and cloves in a large bowl.
Add the pumpkin puree, flaxseed mixture, maple syrup, almond milk, coconut oil and vanilla to your blender or food processor and pulse 4 times.
Pour the combined wet ingredients into the bowl of dry ingredients and mix thoroughly until you have a thick, dense cake batter.
Roughly chop 60g of the dark chocolate and stir it through the batter.
Pour the batter into the lined cake tin, then bake it for 50-60 minutes until a skewer or knife comes out clean.