Chocolate Pumpkin Cake by Reena Terreping

Makes 8-10 slices, cooking time 30min

Ingredients

0.5 cup of pumpkin (oven baked, without skin)

0.75 cup of almond flour

0.25 cup of coconut flour

2 Tbsp of coconut cream

very tiny pinch of baking soda

2 eggs

4 Tbsp/27g grams of cacao powder

4 Tbsp/35g grams of stevia 

0.25 tsp of nutmeg

0.25 tsp of cinnamon

Method

Mix everything with the stick blender for 2 min. Ramekin 9cm, 17cm double the dosage for bigger cake.

Bake 180 celsius degrees for 20 min fan forced, then cover with foil and bake another 10 min. If you like gooey, bake 20min total.

Topping could be white coconut chocolate (homemade) or any other melted chocolate.

Serve with whipped cream, vanilla custard, strawberry jam or any other sweet sauce of your choice.

www.walkwithme.website

HBliss

Vanessa Finnigan is the founder, editor, publisher of Holistic Bliss Magazine and she also offers multi-media whispering energy sessions. She has been a freelance writer for 16 years for magazines.

Add comment

JOIN HOLISTIC BLISS

Join our e-newsletter and hear about our latest news and insights.

Kahuna Mist: Gaylene Aitken

Click on the Cover to Read About Abbey Rose

Mind Body Education

Discover Sandy McShane’s New Book

Dr Liz Nutrition

Download our free Holistic Bliss Magazine App!

Vanessa Finnigan, founder, being interviewed in Europe

Follow us

Don't be shy, get in touch. We love meeting interesting people and making new friends.

Most popular

Most discussed