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Chocolate Pumpkin Cake

  • Recipe Submitted by on

Category: Holiday, Kids, Cakes, Chocolate

 Ingredients List

  • 200 g dates, pitted
  • 100 g almonds
  • 3 tbsp. cocoa
  • 3 tbsp. coconut oil
  • 1 tbsp. rice malt syrup (optional)
  • 4 eggs
  • Seeds from 1/2 vanilla bean


1. Preheat the oven to 180°C (regular heat, not fan) and line a 18-20 cm baking pan
2. Blitz the almonds in a food processor, add the dates and mix until you have a sticky mass
3. Throw in the cocoa, coconut oil and if you are a sweet tooth add the malt syrup and give it a spin
4. In a separate bowl whisk the eggs with the vanilla until super light and fluffy
5. Fold the sticky mass into the eggs little at a time. It takes some time, but it is totally possible. Don”™t be scared to loose the airiness of the eggs, they should be so fluffy that they can afford loosing some.
6. Pour the batter into the baking pan and bake for 30-40 minutes or until a pin comes out clean
7. After the cake has cooled down, place it back into the baking pan and pour the Pumpkin Mousse over

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