Heart-Healthy Chocolate Pumpkin Cake
This Chocolate Cake has an incredible texture thanks to its secret ingredient: Pumpkin, Butternut Squash, Red Kuri Squash, you name it!
Equipment
Ingredients
- 6 oz (170 g) dark chocolate chunks
- 3 1/2 tbsp (70 g) Lavender Honey
- 1 1/2 cup (175 g) pumpkin purée
- 2 eggs
- 2 tbsp (30 g) Unsweetened Apple Sauce
- 1 tbsp (15 g) coconut oil
- 1 tsp (4 g) Vanilla Extract
- 1/2 cup (62 g) flour
- 1 tbsp (8 g) flour
- 1/4 cup (30 g) almond flour
- 1 tsp (5 g) baking powder
- 1/16 tsp (0.38 g) sea salt
Instructions
- Preheat oven to 350F/180C.
- Place your Square Flexipat® Mold on the top of your Medium perforated baking sheet.
- Place the dark chocolate chunks in a microwavable bowl. Heat for 30 seconds at a time. Once out of the microwave, mix until smooth with your Mini Whisk. Then, mix in your honey. Set aside.
- In a mixing bowl, whisk together the Pumpkin Purée with the Eggs, Apple Sauce, Coconut Oil, and Vanilla Extract.
- Pour your Batter into your Flexipat®.
- Bake for 20 minutes at 350F/180C (Every oven heats differently, monitor your Cake from 18min). It is ready when the toothpick inserted comes out clean.
- Once your Heart-Healthy Chocolate Pumpkin Cake is out of the oven, let it cool down for about 10 minutes, then double flip it onto your service plate. Enjoy Warm & Bon Appétit.
YouTube Video
Photos
Nutrition
Calories: 121kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 45mg | Potassium: 64mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3605IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com