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Pumpkin and chocolate cake

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Adjust Servings:
500 gr pumpkin puree
3 eggs
130 gr sugar
150 ml almond milk
100 ml canola oil
1 yeast bag Pane Angeli
50 gr almond flakes
100 gr dark chocolate chimps
300 gr wholemeal flour
100 gr icing sugar
2 spoons hot water

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Pumpkin and chocolate cake


Perfect for Halloween Party

  • 120 minutes
  • Serves 12
  • Medium


  • Glaze



I still remember my first Halloween here in Australia at Melbourne. I felt like I was in a movie…. streets full of kids , huge houses perfectly decorated and outside there were the owners to wait for the little monsters, witches, zombies and mummies for trick or treat!

It was all monstrously perfect and funny!

This year I see my same amazement on my father’s face!

When we arrived at home that afternoon, we tried to make this cake, thinking about the pumpkins of his garden that wait him on his return to Italy.

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20 minutes

pumpkin puree

Cut the butternut squash in half lengthwise, then use a spoon to scoop out the seeds and pith. Cut into a large chunks, then using a peeler, remove the skin. cut the chunks into small cubes. Place pumpkin in a saucepan, add a big glass of water and cook for about 20 minutes. Mash with a fork.

10 minutes

Making cake!

Preheat the oven to 180. Place eggs and sugar into a stand mixer and beat for 3 minutes. Add almond milk, canola oil, pumpkin puree and mix for another 3 minutes. Add flour and the yeast bag. Mix until well combined.
Take off the bowl from the stand mixer. Pour chimps dark chocolate, almond flakes and mix well with a spatula.
Pour the dough into a silicon round cake tin. Bake for 50 minutes.
Leave the cake to cool in the tin.
Meanwhile mix the icing sugar and hot water in a bowl ... icing is done!
With a spoon pour the icing on the cold cake... Enjoy!


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