Chocolate Pumpkin Cake
Is the fall vibe slowly creeping in for you, or are you still holding on to summer? I’m totally in the fall mood, no doubt about it! 😍🍂
For a small loaf pan (20cm):
3 tablespoons (45g) vegan butter
3/4 cup (160g) sugar
1 1/2 cups (180g) all-purpose flour
3 tablespoons (45g) cocoa powder
1 teaspoon baking powder
1 cup (200g) pureed pumpkin
2/3 cup (150ml) plant-based milk
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
A pinch of salt
Optional: 1/2 cup (100g) chocolate chips
Preheat the oven to 350°F (180°C), and prepare the loaf pan by lining it with parchment paper or greasing the inside with butter or margarine and dusting it with flour.
Melt the vegan butter in a saucepan over low heat.
In a bowl, combine all the dry ingredients. Add the pureed pumpkin, plant-based milk, and melted butter to the dry mixture. Stir everything together just until combined. You can optionally fold in the chocolate chips at this point.
Pour the batter into the loaf pan and smooth it out. Bake for 45-50 minutes, but keep in mind that the baking time can vary depending on your oven.
Let the cake cool completely in the pan. Enjoy! 🍰🎃🍫
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