In the previous post I showed you my garden. There were no photos of pumpkins though, but believe me, we have some of them in our garden. Beautiful, huge, orange, with lots of seeds inside… So it’s time to do something with a pumpkin. I’ve stolen this idea from my friend and found a nice recipe at vegancupcake.wordpress.com. DE-LI-CIOUS!!!

Brownies is a special, I would even say magic cake, which seems a bit undercooked, but it’s really tasty. I like to have a piece of this cake together with a cup of nice coffee, just to balance the taste, cause real brownies must be extremely sweet and very, veeeery chocolate. When I realized that I haven’t baked this cake before, I decided to change this fact immediately. Of course, this pumpkin version of brownies differs from the classic one, but I really like it, especially because of the spices (ginger and cinnamon). Besides, it’s really easy to prepare so don’t hesitate, get some pumpkin and go straight to the kitchen!

Ingredients (chocolate part):

1 cup pumpkin puree

3/4 cup sugar

1/4 cup vegetable oil

1 tsp vanilla extract

3/4 cup flour

1/4 cup cocoa powder

1 tbsp potato starch

1/4 tsp baking soda

1/4 tsp salt

100g vegan dark chocolate

Mix together pumpkin puree, sugar, oil and vanilla extract. Sift in the flour, cocoa powder, potato starch, baking soda and salt and stir to combine. Melt the chocolate in a small bowl placed above a pot with hot water. Add the melted chocolate and stir again until smooth.

Ingredients (pumpkin part):

1 cup pumpkin puree

2 tbsp potato starch

1/2 cup soy milk (or other non-dairy)

1/3 cup sugar

1 tsp vanilla extract

1/4 tsp cinnamon

1/4 tsp ginger

pinch ground nutmeg

Mix together soy milk, potato starch and sugar. Add pumpkin puree, vanilla extract, spices and stir again until smooth.

Preheat the oven to 180 degrees. Put the chocolate batter into a small (approx. 20cm) baking sheet lined with parchment paper. Spread the batter to the edges. Next put the pumpkin layer leaving some room at the edges. Bake for around 30 minutes. The pumpkin layer should get firm and the chocolate layer should have some cracks. Put the cake into the fridge for 1,5h.

Before serving you can decorate the cake with chocolate chips or just some grated chocolate. One more thing. Preparing pumpkin puree is really easy. Cut the pumpkin into small cubes, place them in the pot together with 1/2 cup of water. Cook slowly until water evaporates, stirring from time to time. Now the pumpkin should be quite soft, so you only need to blend it and puree is ready.

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