Vegan Chocolate Pumpkin Loaf Cake with Fudgey Chocolate Glaze
Veganlovlie
Veganlovlie
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Ingredients

  • Fudgey Chocolate Pumpkin Loaf Cake
  • Ingredients (1 small loaf cake)
  •  
  • Dry mix
  • 1 ½ cups (225g) plain (or all-purpose) flour
  • 4 tablespoon cocoa powder
  • 1 teaspoon instant coffee/expresso powder (if using granules, dissolve in the wet ingredients)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon cinnamon powder
  • ½ teaspoon salt
  •  
  • Wet mix
  • 110 g [3.8 oz] fresh pumpkin, peeled and cut into small pieces
  • 1 apple [140 g, 5 oz when peeled], cut into small pieces
  • 2 tablespoon coconut oil (or vegetable oil)
  • 100 ml canned coconut milk (you may need to add more later so that pumpkin-apple puree and milk make 400ml of liquid)
  • 1 tablespoon molasses (either blackstrap or fancy) or maple syrup (optional)
  • 1 cup (loosely filled, don’t press) [130 g, 4.6 oz] soft dark brown sugar
  • Ingredients
  • 3 tablespoons cocoa powder
  • 6 tablespoons soft dark brown sugar
  • 3 tablespoons coconut milk (or oat milk or other non-dairy milk)
  • 1 1/2 tablespoons vegetable oil (or coconut oil)

Instructions

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