Ingredients
185g wholemeal spelt flour (or 185g gluten free flour of your choosing)
1 tsp bicarb soda
1 tsp baking powder
Pinch of salt
30g holy cacao (or dutch cocoa)
250g pumpkin puree
160g coconut sugar
250g Nirvana (or vegan dark chocolate equivalent)
1 ½ cups water
½ cup (120g) silken tofu, whisked
250g raspberries (if frozen make sure they arent covered in ice)
Method
- Preheat your oven to 160℃ and line and grease a 22cm springform cake tin (size is important).
- In a medium bowl, combine flour, bicarb soda, baking powder, holy cacao and salt with a whisk.
- In a large saucepan over low heat, place pumpkin, sugar, chocolate and water and stir to combine. Once glossy and smooth, remove from heat and leave for 2 minutes.
- Add flours to saucepan and mix in well with a spatula or wooden spoon until smooth and glossy again. Leave a moment until cool. Do not do the next step if its hot.
- Gently mix in whisked tofu until combined.
- Pour half of the mixture into the prepared cake tin, it should have roughly 2cm depth. Arrange raspberries evenly over cake mixture and pour remaining batter over the top. Smooth with a spatula, making sure to cover all the raspberries.
- Bake for 45-60 minutes, until top is firm and cracked but remains wobbly when jiggled. You want the fudgy texture and once cooled, the chocolate solids will set.
- Leave to cool for 30 minutes before cutting and serving.
- Serve warm with coconut ice cream.
