TORTA VEGANA AL CIOCCOLATO E ZUCCA (ITALIANO)
This extra moist chocolate, pumpkin cake, topped with chocolate ganache is a perfect fall treat. It´s so easy and quick to prepar.
Chocolate and pumpkin seems like an odd combination, but trust me, it really works. The ultra rich chocolate cake melds so perfectly with the warming spices that accompany pumpkin. This chocolate pumpkin cake is truly the vegan cake to make this season. No eggs, no butter and no milk. The pumpkin puree replaces the eggs found in traditional pumpkin cake recipes, so it’s actually even easier!
Vegan Chocolate and Pumpkin Cake
This cake is the perfect elegant yet delicious and fun vegan Halloween cake for any party, kids and adults alike!
Ingredients for the cake:
- 250gr of pumpkin puree (cooked) (150gr for the cake and 100gr for the choco ganache)
- 250gr of flour
- 100gr of almonds flour
- 160gr of brown sugar (or caster sugar)
- 200ml of water
- 200ml of orance juice
- 100ml of vegetable oil
- Orange Zeste of 1 orange
- 1 teaspoon of vanilla paste
- half teaspoon of cinnamon powder
- 10gr of baking powder
- 100gr of chocolate chips (facoltative)
For garnish:
- icing sugar
- pumpkin seeds
- vegan white chocolate
For the chocolate ganache:
- 100gr of pumpkin puree
- 100gr of dark chocolate
- 10gr of glucose (or honey)
Instructions:
Preheat the oven to 180C (or 355F). Measure out all ingredients.
Mix the orange juice, the water and the sugar together and mix until the sugar is melted.
At this point is time to use the pumpkin puree (if you don't know I'll give you a quick tip on how to make it). Follow this instructions: Take a pumpkin, Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out. Cut into 4cm / 1.5" chunks. Place the pumpkin, and water in a pot - liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) - about 10 minutes.R emove from heat and use a stick blender to blend until smooth. Set aside and let it cool.
When the pumpkin puree is ready, use 150gr and set aside.
To the liquid mixture (orange juice, water and sugar), add the vanilla paste, cinnamon powder, orange zeste and the vegetable oil and mix it well. You should have a smooth, homogeneous mixture.
To this mixture add the plain flour, almond flour and the yeast. Mix well with a hand whisk until the mixture is smooth and lumps-free.
Finally, add the pumpkin puree to the mix (and the chocolate chips). Mix well and pour into a buttered and perfectly floured mold.
Bake your vegan pumpkin cake for about 35 minutes. At the toothpick test, if it still turns out raw, lower the temperature to 160C-150C and continue baking until the toothpick turns out dry. Much depends on your oven. Bake and let it cool 10-15 minutes before unmolding. Let cool completely, before eat, for about 2 hours.
For the chocolate ganache, the method I use is to melt the chocolate in a double boiler also called Bain Marie or water bath. If you don’t have a double boiler use a saucepan and a metallic bowl which fits on top of the pot. Add about 1 – 2 cm water in the pot and add the bowl with the chocolate on top. Bring to boil, reduce heat and stir chocolate until it melts. Add the remaining ingredients, glucose and pumpkin puree as per recipe and mix it untill well combined. Pour the chocolate-pumpkin ganache on the cake and glaze it. Finish the cake with icing sugar, pumpkin seeds and some vegan white chocolate using your imagination 
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