This chocolate pumpkin cake is bursting with chocolate-y flavor, and the nutrition and moisture from pumpkin puree. The perfect fall recipe. Make it as a loaf cake, mini loaf cakes or even as a pumpkin brownie.
Pour the almond milk into the large bowl, and add the ACV. Set that aside for 10 minutes to activate.
Grease either one 8-by-4-inch loaf pan, or five mini-loaf pans with coconut oil, and dust with cacao powder.
Make pumpkin chocolate cake
Combine all dry ingredients in the smaller bowl, including the flour, cacao powder, baking powder, baking soda, and spices. Hand wisk until all are combined.
Next, add the coffee, oil, sugar and vanilla paste to the ACV/milk mixture and blend using a hand-mixer or a wisk. Then add the pumpkin puree and blend that.
Pour the dry ingredients from the smaller bowl into the wet ingredients in the larger bowl, and hand-mix or wisk until you have a cake batter.
Spoon the batter into your single loaf pan, or the mini pans.
Bake for 25 minutes or until a tester comes out clean.
Let cool for 10 minutes in the pan, then remove and set on a cooling rack for another 30 minutes.
I topped mine with melted nut butter, a sprinkling of peanuts, a spoonful of coconut whipped cream, and a chocolate plate which I sprinkled with salt. But you can also top with a simple chocolate glaze or even just dust with powdered sugar.
Make chocolate tops
If you would like to create the chocolate plates, take these steps:Grease 4 loaf pans with coconut oil, and cut parchment strips and lay them across each loaf so that when chocolate is hardened, you can lift plates out.
Melt 1 chocolate bar with ½ tablespoon coconut oil in pyrex measuring cup in water.
Pour the melted chocolate into four mini loafs and put them in the freezer to harden.
Lift the plates out using the paper tabs after about 15 minutes in the freezer, and set aside at room temperature (or keep them in the refrigerator; not the freezer or the chocolate will dull) while you make the brownie loafs.