Pumpkin Cake with Chocolate Ganache
Ingredients
- 3 tbsp pumpkin purée
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 60g (1/2 cup) desiccated coconut
- 80ml coconut cream
- 1 tsp vanilla extract
- 1 small mashed banana
- 65g (1/2 cup) coconut flour
- 120ml (1/2 cup) plant milk
- 2 eggs
Ganache
- 100g dark chocolate
- 100ml coconut cream
Preparation
Preheat the oven to 180 degrees Celsius. Line a small/medium cake tin (I used a 6inch one) with coconut oil or baking paper.
In a bowl, mix the mashed banana, pumpkin purée, coconut cream, vanilla extract, milk and cinnamon and nutmeg.
Once combined, add the desiccated coconut and coconut flour. Pour the mixture into the cake tin and bake in the oven for 20-25 minutes until knife comes out clean.
To make the ganache, melt the chocolate over a medium heat and stir in the coconut cream. Once thick and creamy, leave to cool before using it to ice the cake.
Sprinkle with some extra coconut to make it look pretty.
Enjoy.
