This deeply dark chocolate vegan cake is not just for vegans. This fudge-like cake is also gluten-free, perfect for Valentine's Day and can even be made kosher to enjoy for Passover by making your own confectioners' sugar. The fresh berries on the side are a nice addition to the rich chocolate.

Karen Rankin
EatingWell.com, December 2020

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Credit: Antonis Achilleos

Recipe Summary test

active:
20 mins
chill:
8 hrs
total:
10 hrs 30 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Line bottom of an 8-inch springform pan with parchment paper; lightly coat bottom and sides of pan with cooking spray. Place the pan on a parchment paper-lined rimmed baking sheet.

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  • Combine chopped chocolate and coconut oil in a small saucepan. Cook over medium-low heat, stirring constantly, until the chocolate is completely melted. Remove from heat and let cool slightly, about 5 minutes.

  • Meanwhile, whisk pumpkin, almond flour, maple syrup, cocoa, brown sugar, espresso granules, vanilla and salt together in a medium bowl until well combined.

  • Whisk the melted chocolate mixture into the pumpkin mixture until well combined. Pour the batter into the prepared springform pan; smooth the top with a spatula. Bake until a crust has formed on the top and sides, about 50 minutes. Remove from oven and let cool in the pan for 15 minutes. Remove the pan sides and let the cake cool completely, about 1 hour. Cover and refrigerate until firm, 8 hours or overnight.

  • To serve, lightly dust the top of the cake with confectioners' sugar and serve with berries. (Use a sharp knife dipped into hot water to slice this dense, chocolaty cake right out of the refrigerator. Carefully wipe the knife with a wet paper towel between slices to get clean, crisp-looking slices.)

Tips

Equipment: 8-inch springform pan; parchment paper

To make ahead: Prepare through Step 4; refrigerate, covered, in springform pan for up to 1 day.

Tip: To make the cake kosher for Passover, skip the confectioners' sugar or make a kosher version yourself: Combine 1/2 cup sugar with 1/2 tablespoon potato starch in a food processor and process until very finely ground and powdery. Store leftovers in a dry container in the pantry.

Nutrition Facts

207 calories; fat 11g; sodium 42mg; carbohydrates 28g; dietary fiber 4g; protein 3g; sugars 21g; saturated fat 6g; vitamin a iu 4149IU.
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