vegan pumpkin-chia seed and chocolate nibs thanksgiving cake

I don’t have a lot of experience with vegan baking. My first vegan cake…with psyllium husk, was…edible. But this cake came out wonderful, moist, full of flavour and texture, couldn’t believe it myself. And so easy to make, with such simple ingredients. Except the chia seeds, all the ingredients are common ingredients you’ll find in most kitchen cupboards.

Ingredients:

half cup chia seeds

2 cups oats milk (or rice or almond milk if you prefer)mi

one cup baked or boiled mashed pumpkin (use canned pumpkin if you prefer)

brown sugar (only half cup in my case, but if you like your pastry sweet, you can use more)

5 cups self rising flour

one cup olive oil

pure dark chocolateĀ chopped or chocolate nibs – optionally

Cinnamon

Directions:

Place the chia seeds in the oats milk, stir, and set aside at room temperature or in the fridge for a few hours. Stir from time to time to make sure they don’t stick to the bottom. It should become like a thick pudding. If it seems to thick at some point, add more milk to it.

Mix flour, brown sugar and cinnamon. Add the chia seed pudding, the mashed pumpkin and olive oil. Mix, and if needed, add more milk. Add the chocolate and mix again. Pour into a greased pan and bake for about 40 minutes on low heat (130-140 degrees Celsius). Check from time to time to see if it’s fully baked inside, it should not stick to the toothpick, but it should still be moist and soft.

 

 

 

Advertisements

One thought on “vegan pumpkin-chia seed and chocolate nibs thanksgiving cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s