Author Notes
My goal was to make a batch of delicious pumpkin chocolate brownies, but as it so happened, it turned out a lot denser than my usual brownies. Call them brownies, a cake or a tart... it's delicious by any name. —Savannah Wishart
Ingredients
- Chocolate Pumpkin Cake
-
1 cup
chocolate chips (dark as possible)
-
1/3 cup
coconut flour
-
1/3 cup
coconut oil
-
2 tablespoons
full-fat coconut milk
-
3/4 cup
pumpkin puree
-
4 tablespoons
honey
-
3
eggs
-
1/2 teaspoon
cinnamon
-
1/2 teaspoon
nutmeg
-
1/4 teaspoon
ground ginger
- Frosting
-
1/2
can of full-fat coconut milk
-
1/8 cup
pumpkin
-
1 teaspoon
honey
-
Dash
cinnamon
Directions
-
Preheat oven to 350 degrees Fahrenheit.
-
Melt the chocolate. To avoid burning the chocolate, you can boil water in a pot and place the chocolate in another bowl on top. Check it and stir every few minutes so it doesn't burn.
-
Add the coconut oil, coconut flour, and coconut milk to the chocolate (I found it mixed smoother this way).
-
After the chocolate mixture is blended smoothly, let it cool.
-
In a separate bowl, whisk the eggs, pumpkin, honey, and spices together.
-
Combine the egg mixture and the chocolate mixture. Blend together.
-
Pour into a greased baking dish (glass or ceramic works fine), about 8x8 inches.
-
Bake for 40 minutes, or until a toothpick comes out clean.
-
While the cake base bakes, make the frosting. Mix all ingredients together until blended and smooth.
-
After the cake has cooled, lather with frosting and serve!
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