Pumpkin Chocolate Cake
Equipment
Ingredients
- 1 cup rolled oats
- ¼ cup cornstarch
- 3 tablespoons cocoa powder
- 1/3 cup cane sugar
- 1 tablespoon baking powder
- 1 pinch salt
- 1 teaspoon ground cinnamon
- ½ cup pumpkin grated
- 1 cup soy milk
- 3 tablespoons olive oil
- ½ cup hazelnuts chopped, optional
Instructions
- Preheat the oven to 356ºF.
- Mix the oats, cornstarch, cocoa powder, cane sugar, baking powder, salt, and cinnamon in a bowl.
- In a separate bowl, mix the oil, soy milk, and the grated pumpkin. Slowly add the wet mixture to the dry mixture.
- Grease a baking dish or cake pan and add the cake mixture. Sprinkle with the chopped hazelnuts if desired.
- Place in the oven for 35 to 40 minutes. Test the doneness by poking with a toothpick until it comes out dry
- Remove the dish from the oven and cover it with a cloth to let it cool for a few minutes.
- Unmold and cool on a rack before serving.
Nutrition
Calories: 200kcalCarbohydrates: 23gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 180mgPotassium: 184mgFiber: 3gSugar: 10gVitamin A: 735IUVitamin C: 3mgCalcium: 150mgIron: 1mg
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