Pumpkin and Cacao Cake

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120 grams pumpkin puree
25 grams coconut oil (melted)
50 grams monkfruit sweetner
1 tbsp flaxeseed mixed with 3 tbsp water (set aside 15 minutes)
2 tsp. vanilla extract
200 grams water

200 grams gluten free flour
60 grams banana flour
50 grams tapioca flour
40 grams raw cacao powder
1 tsp. baking powder
1/2 tsp. bicarb soda
1/4 tsp. salt
handful of sultanas
1/4 cup walnuts, pecans or similar

Preheat oven t0 180 degrees and line a loaf tin with baking paper.
To make pumpkin puree: Place 500ml water into TM bowl peel and roughly chop pumpkin, place in TM basket in bowl and cook 20 minutes, 100 degrees, speed 1.5, till pumpkin is soft, empty water, place pumpkin into TM bowl and puree, 30 seconds, speed 5

Add oil, flaxseed and vanilla to TM bowl
Add remaining dry ingredients except sultanas and nuts and mix 30 seconds speed 5, scrape down sides and repeat.
Add sultanas and nuts, mix 30 seconds, REV, speed 2.

Place mixture into cake tin, it will be quite thick
Bake 45 mins, check cake is coked by testing with a skewer.
Otherwise recheck every 5 minutes till skewer comes out clean

You can sub the sultanas and nuts for choc chips or cacao nibs.

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“The passion that Emily has for a Paleo lifestyle shines through in all she does. These recipes are quick, tasty, and will save you time in the kitchen. Enjoy!"

— Meghann Birks (Owner, Paleo Café, Mornington Peninsula Victoria)

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— Steve Hayter, That Paleo Show