Vegan wholemeal cake with pumpkin and cocoa
A delicious and easy cake where pumpkin puree, extra virgin olive oil and flaxseeds become the perfect alternative to traditional ingredients like butter and eggs.
- Pumpkin - 350 g (peeled)
- Wholemeal flour - 200 g
- Buckwheat flour - 100 g
- Soy milk - 150 g
- Extra virgin olive oil - 70 g
- Cane sugar - 130 g
- Cocoa powder - 3 tbsp
- Ginger - 1 tbsp
- Ginger powder - 1 tsp
- Flaxseeds - 15 g (9 tbsp warm water)
- Baking powder - 15 g
Ingredients are for a 24 cm wide baking pan. Make the “flaxseed egg”: crush flaxseeds and add warm water. Leave to set for 10 minutes, until you have a jelly. (We call this flaxseed egg because in this recipe has egg’s role, keeping ingredients together!) Keep aside a slice of pumpkin (you’ll use it to cover the cake before cooking). Cut the remaining pumpkin in chunks, steam it for 10-15 minutes and mash it. Cool down the mash and mix it with sugar, flaxseed jelly, EVO oil and grated fresh ginger. Sieve the flours with cocoa and baking powder and add to the other ingredients. Moisten the mix adding soy milk until you obtain a smooth batter. Transfer the batter in a baking pan (previously coated with greaseproof paper or EVO oil and cocoa powder). Add thin pumpkin slices on the top of the cake, sprinkle with cane sugar and ginger powder. Bake in a preheated oven (180°C) for 50 minutes. Let it cool down and… enjoy your delicious cake!
In this recipe pumpkin puree, EVO oil and flaxseeds are a perfect alternative to butter and eggs. For this reason the cake could be considered a good solution in a low cholesterol diet, not only for the lack of animal fats but also because there are other many interesting ingredients, such as ginger or cocoa. Cocoa, for example, has been subject of several scientific studies: they show that its richness in antioxidant components plays an important role in keeping the level of bad LDL cholesterol down, preventing arteries damage.
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