It was the Birthday of one of my oldest friend’s last week and I wanted to bake something special for her to celebrate. She’s a big fan of chocolate cake – and as her Birthday falls so close to Halloween I wanted to put a seasonal spin on this one. I decided to include warming and energising digestive spices such as ginger, cinnamon and nutmeg, and of course no autumnal cake would be complete without throwing some pumpkin into the mix!
These ingredients add depth to the flavour and texture of the chocolate cake – but not only that, they’re also packed with a whole load of goodness! Pumpkins are rich in heart-healthy fibre and a number of antioxidants, minerals and vitamins, including a particularly high level of vitamin A (twice the recommended daily amount!), which is essential for healthy vision and skin. It’s really important to include seasonal foods in your diet to ensure you’re getting the maximum nutritional benefits.
Most importantly though, I wanted this cake to be pretty! So I chose to make a bundt cake and decorate it like a pumpkin. I love bundt cakes because they look so elegant with very little effort. The pumpkin decoration is optional – you may just want to use a standard chocolate ganache icing instead or you may choose not to ice it at all, it’s delicious either way.
Chocolate Pumpkin Bundt Cake (Vegan)
Prep time: 20 minutes
Baking time: 70 minutes
- 230g plain flour
- 55g raw cacao
- 1.5 tsp baking powder
- 1.5 tsp bicarbonate of soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp Himalayan salt
- 175g unrefined cane sugar
- 2 tsp vanilla essence
- 75ml maple syrup
- 100ml corn oil (or other mild-flavoured oil)
- 230ml almond milk (or other plant-based milk)
- 1 tbsp apple cider vinegar (or lemon juice)
- 425g roasted pumpkin (or 1 tin of pumpkin purée)
- Preheat your oven to 180 degrees C. If you are using fresh pumpkin, chop into 3cm chunks and roast for approx. 25 minutes or until cooked through, before puréeing.
- Combine the flour, cacao, baking powder, bicarbonate, salt and spices in a mixing bowl.
- In a separate bowl, whisk together the milk and the cider vinegar (or lemon juice, if using) and sit to thicken slightly.
- Meanwhile in a large mixing bowl, beat together the sugar, maple syrup, oil and vanilla essence until smooth, using an electric mixer if you have one. Add the pumpkin purée and beat again until smooth, then slowly add the flour mixture and the milk mixture in several additions, alternating until all the ingredients have been added. Mix until just combined.
- Pour the batter into a large lightly greased bundt tin and bake for approximately 70 minutes or until a toothpick inserted in the centre of the cake comes out clean. Allow the cake to cool before removing from the tin. Ice your cake if/as desired 🙂
For the healthy orange icing: gently melt 100g of creamed coconut in a saucepan. Finely grate/food process one carrot and add to the coconut along with a splash of maple syrup. Pour over your cake and allow to set.
For the chocolate pumpkin stalk: use one quantity of my chocolate truffle recipe and shape into a stalk, before rolling in chopped pistachios and pumpkin seeds.