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.