Even though I haven’t finished my review on Dragons of Autumn Twilight (Dragonlance Chronicles #1) yet, I’m still going to put up this recipe tonight, since it’s been waiting to be posted for 9 days now! I paired these two up because it’s a very autumny cake and, just like with Dragons of Autumn Twilight, the end result was a tat bit disappointing. Not horrid or anything, just not as good as I expected them both to be.

SERVINGS:

12-14 slices

INGREDIENTS:

• 55 grams of coconut flour
• 250 grams of cooked pumpkin pulp *
• 4 eggs
• 110 grams of extra virgin coconut oil
• 100ml coconut milk
• 50 grams of cocoa powder
• 75 grams of coconut blossom sugar ** (or palm sugar)
• 1 heaped tablespoon cinnamon
• marrow of 1 vanilla bean (or 1 tablespoon vanilla extract)
• 1 heaped teaspoon cream of tartar
• 1 / 4th teaspoon sea salt

* You can use all kinds of pumpkin. Preheat the oven to 200°C/390°F, cut the pumpkin in half, place parchment paper on a baking sheet and place the squash halves with the inside up. Roast the pumpkin in about 1.5 hours until tender. It may seem a bit burnt, but that’s okay; you can top this dark brown skin easily and then remove the cooked, caramelized flesh by scooping it out (or first remove the wires and plates). You can also use cooked sweet potatoes (peeled).

I bought a bag of precut pumpkin pieces because I thought it would save me some time and work… After putting that in the oven for about 20 minutes in total (I kept checking to see if it was soft enough to mash), I burned my hand while grabbing the bowl out of the oven and then said, “Fuck this @#!$, it’s going in there raw!”. So yeah: chunks of pumpkin in mine!

** You can add more if you’re a sweet tooth. I used 100g of palm sugar (I mainly chose palm sugar because it was cheaper ^^).

METHOD:

1. Preheat oven to 180°C/350°F
2. Put the pumpkin flesh, eggs, vanilla, coconut oil and coconut milk in a food processor (or blender) and let it run until you have a smooth mixture

3. Add the coconut flour, cocoa, coconut blossom sugar (or palm sugar), cinnamon, baking powder and salt and let it run again until you have a smooth consistency (as you can see, I have huge chunks of pumpkin in there, but it worked out just fine)

4. Line the cake mold with baking paper and pour the batter into it

5. Bake the cake for about 60 minutes (a skewer should come out dry)

6. Let the cake cool off before you cut it. Also, be careful with picking up the cake!

 

Now here’s where I would normally say ‘Bon Appetit!’, but in all honesty, I wasn’t that impressed by this cake. It was moist enough, it was chocolaty enough, but still…kinda meh. Unless I’ve got people over who are on a paleo diet, I won’t be making this a second time. Maybe I’m just not a big fan of coconut flour. It felt like I was eating a Bounty. I don’t like Bounties. If you like Bounties, you’re probably going to love it!

I found the original recipe on http://personalfoodcoaching.nl/2014/03/25/chocolade-pompoen-cake/