Halloween is soon approaching and I have created this delicious chocolate and pumpkin puree using Aduna’s Premium Super-Cacao, cacao has many benefits including heart health, blood circulation as well as being packed with nutrients.
Chocolate & Pumpkin Loaf
This recipe can be fantastic for baking with children. I often bake with my YOUNG niece and she loves learning to bake and learning about unusual ingredients.
- For The Cake
- 440g whole-wheat flour
- 4 tbsp. Aduna cacao powder
- 1 tsp. baking powder
- Pinch of sea salt
- 100g stevia powder
- 50g melted dark chocolate + Extra for drizzling.
- 2 large eggs
- 300ml unsweetened coconut milk
- 160ml coconut oil
- 100g pumpkin puree
- For The Topping
- 1 egg yolk
- 50g pumpkin puree
- 1 tbsp. agave nectar
Begin by preheating the oven to 180C degrees.
Using a large mixing bowl pour the dry ingredients and combine them together by mixing them thoroughly.
Create a hole in the middle of the dry ingredients and crack the eggs and pour them in the middle along with the coconut milk, coconut oil, melted chocolate and pumpkin puree – combine the wet and the dry ingredients gently, remember to not over mix.
Pour the batter into a greased loaf tin.
Prepare the toping of the cake by mixing together the egg yolk, pumpkin puree and agave nectar – pour the mixture over the cake and place in the oven ready for baking.
Bake for 30-40 minutes.
Check the cake is cooked in the middle before removing it from the oven, remove from the oven and allow it to cool down in the tin for approximately 30-60 minutes before slicing.
Drizzle the cake with melted chocolate and tuck in.