Pumpkin Chocolate Cake with Dairy free frosting, Paleo

 This Pumpkin Chocolate Cake with a dairy free frosting literally screams of fall. Its has a deep rich flavor of the chocolate and pumpkin spice – is extremely decadent and moist and something you’d want to make again and again. This one is set to become a family favorite. We promise.

Our secret ingredient is the humble espresso powder which pairs perfectly well with a dash of spices to take this dessert to a whole new level.

While we love pumpkin pies spice and everything nice we are not big fan of spices overpowering the dessert. We believe that one should add just enough spices to add a touch of flavor. However we completely understand that everyone's individual choices differ add the spices as you fancy.

EQUIPMENT

• Clean bowls
• Spatula
• Hand Blender
• 8" Baking Pans
• Off set spatula or knife to loosen the cakes
• Parchment Paper, Scissors

INGREDIENTS

Dry Ingredients

• 3 cups TPPC Baking Mix 420 gms (https://thepaleopalatecafe.com/product/gluten-free-baking-mix-paleo-keto/)
• ½ cup Organic Unsweetened Cocoa Powder
• 2 tsps. Espresso Powder - 2 teaspoons
• 2 tsps. Cinnamon
• ½ tsps. Ginger
• ¼ tsp Nutmeg
• ¼ tsp Pumpkin Pie Spice
• ¼ tsp Himalayan Sea Salt
• ½ tsp Cream of Tartar
• 2 tsps. Baking Soda

Wet Ingredients

• ⅔ cups Organic Coconut Sugar
• 3 Eggs Pasteurized, Organic
• 1 cup Pumpkin Puree
• ½ cup Ghee / Coconut Oil / Avocado Oil
• 3 tbsps. Chocolate Chips 55 grams
• 2 tsps. Coconut Oil + extra for greasing
• 2 tbsps. Coconut Milk
• 2 tsps. Vanilla Extract

Dairy Free Frosting 1

• 2 Organic Avocados
• 1 tsp Tapioca / Arrowroot Starch
• ½ tsp Cream of tartar
• 5 tbsps. Cocoa Powder
• ½ cup Maple Syrup or more if you want it sweeter
• 2 tbsps. Coconut Milk
• 1 tsp Vanilla

Garnish

• Strawberries or any berries as per choice
• Pecans or any nut as per choice

Dairy Free Frosting - 2

• 1 cup Coconut Milk
• 1 tsp Vanilla Extract
• 1 tbsp. Tapioca Starch
• 1/2 cup Maple Syrup
• ¼ cup Unsweetened Cocoa Powder
• 3 tbsps. Chocolate Chips 55 grams
• ¼ tsp Himalayan Sea Salt

INSTRUCTIONS

1. Start by preheating the oven to 350 degrees
2. Combine all the dry ingredients in a clean bowl except for the coconut sugar and baking soda i.e. Almond & Coconut Flour, Psyllium Husk, Cream of Tartar, Cocoa Powder and the spices
3. Next combine the coconut sugar and eggs in another clean bowl and beat them together using a hand blender until well combined
4. Next add in the pumpkin puree, ghee and vanilla
5. Melt chocolate with 2 teaspoons of coconut oil at 15 second intervals in a microwave - and add the melted chocolate to the wet ingredients as well
6. Blend all the wet ingredients together until well incorporated
7. Next add the baking soda to the dry ingredients and mix well
8. Now combine the wet ingredients with the dry
9. Mix the batter with a light hand. Begin by moving your way across the sides of the bowl in a circular fashion and working your way to the middle until well combined. Make sure you don't overmix. The goal is to keep the batter light and fluffy
10. Grease 2 round 8 inch baking pans with coconut oil & place a parchment paper on them, grease the parchment paper as well
11. Divide the batter equally among the 2 pans and smoothen it out
12. Bake for 45 mins

Dairy Free Frosting - 1

1. For the frosting - Combine 2 avocados, 5 tbsps. of cocoa, cream of tartar, 1/2 cup maple syrup, tapioca starch, cream of tartar and 2 tbsps. of coconut milk in a blender pot and blend them together until you get a thick paste
2. Separate it out in a glass container and refrigerate for at least 3 hours. The more the better.
3. After the cakes are baked let them cool down in the fridge for at least 3 hours
4. Loosen the cake with the help of an offset spatula - if you have greased your pans well the cake should easily give away - Just invert the pan on the palms of your hands and it should come out easily
5. Place one cake on a cake stand or a plain plate if you don't have a cake stand
6. Feel the surface for any unevenness and scrape it off using a knife
7. Cover the top of cake with the frosting
8. Place the other cake on top of the first one in such a way that the bottom of the cake is on top
9. Cover the entire cake with frosting, smoothen out the edges and sides and decorate the cake as per your desire
10. Garnish with fruits and nuts of choice - We used strawberries and pecan nuts
11. Devour

Dairy Free Frosting - 2

1. Place a pan on a stove
2. Add the Coconut milk and tapioca starch at the same time and mix well using a whisk until everything is well combined and there are no lumps
3. Then add in the Vanilla and Cocoa powder and keep whisking until well incorporated
4. Next add in the chocolate chips and again whisk until combined
5. Keep stirring the mixture until it comes to a first boil
6. Remove from stove and let cool completely
7. Once cooled, store in a glass container and refrigerate for at least 3 hours
8. Use as frosting on the cake

For more follow our site: https://thepaleopalatecafe.com/

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