Vegan Chocolate Pumpkin Fudge Cake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A dense, delicious combination of flavors worthy of a fine dining experience. Ingredients:
3 ounces vegan dark chocolate, chopped |
3/4 cup pumpkin puree |
1/2 cup water |
2 teaspoons apple cider vinegar |
1/2 cup packed brown sugar |
2 teaspoons vanilla |
1/4 cup canola oil |
1/2 teaspoon salt |
1/4 cup cocoa powder |
1 cup all-purpose flour |
1/2 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground allspice |
1/2 teaspoon ground cloves |
1/4 teaspoon ground aniseed |
1/8 teaspoon ground cayenne pepper |
Directions:
1. Preheat oven to 350. Grease and flour an 8” cake pan.
2. Melt the chocolate in a double boiler or in the microwave in 30 second increments.
3. In a medium bowl, whisk together the pumpkin, water, vinegar, sugar, vanilla, oil, and salt.
4. In a large bowl, sift together the cocoa powder, flour, baking soda, and baking powder. Add in spices and whisk to combine.
5. Combine the wet mixture with the dry mixture until smooth. Pour in melted chocolate and whisk well to combine.
6. Scrape batter into prepared pan and bake 35-40 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes, then remove from pan and continue cooling.
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