Squash or Pumpkin Chocolate Chip Cake (Gluten-free, plant-based)

 

Here's a simple and delicious recipe for a plant-based squash or pumpkin chocolate chip cake using brown rice flour:

Plant-Based Squash or Pumpkin Chocolate Chip Cake

Ingredients:

• 1 cup cooked and mashed squash or pumpkin (canned or fresh)

• 1/2 cup maple syrup

• 1/3 cup melted coconut oil or vegetable oil

• 1 teaspoon vanilla extract

• 1 1/2 cups brown rice flour

• 1 flax egg (1 tablespoon ground flax, 2 tablespoons water, stir)

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon salt

• 1/2 cup plant-based milk (such as almond, soy, or oat)

• 1/2 cup gluten-free dairy-free carob chips (optional- or use chocolate chips plus extra for topping, if desired)

• Optional: Chopped nuts or raisins (e.g., walnuts or pecans) for added texture

Instructions:

Preheat Oven:

• Preheat your oven to 350°F (175°C). Grease and flour a cake pan of your choice.

Mix Wet Ingredients:

• In a large mixing bowl, combine the mashed squash or pumpkin, flax egg, maple syrup, melted coconut oil or vegetable oil, and vanilla extract. Mix well.

Combine Dry Ingredients:

• In a separate bowl, whisk together the brown rice flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Combine Wet and Dry Ingredients:

• Gradually add the dry ingredients to the wet ingredients, mixing well after each addition. Add the plant-based milk and continue to mix until the batter is smooth.

Add Chocolate Chips and Nuts:

• Fold in the chocolate chips and, if desired, chopped nuts.

Pour into Pan:

• Pour the batter into the prepared cake pan, spreading it evenly. (A small round tub pan with high sides makes a nice little cake for tea).

Bake:

• Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary, so start checking around 30 minutes.

Cool:

• Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Optional: Top with Chocolate Chips:

• Once the cake has cooled, you can optionally sprinkle some extra carob or chocolate chips on top for decoration.

Slice and Enjoy:

• Slice the cake and enjoy your delicious plant-based squash or pumpkin chocolate chip cake!

This recipe is versatile, and you can adjust the sweetness and spices to suit your taste. Feel free to get creative and add other ingredients like dried fruits or seeds if you like. Following is a similarly simple icing to top the cake:

Here's a simple and delicious recipe for a plant-based icing made from raw cashews, maple syrup,

and carob powder. This icing is a great option for those looking for a dairy-free and chocolate-flavored alternative.

**photo generated by Firefly.

Plant-Based Cashew Maple Carob Icing

Ingredients:

• 1 cup raw cashews (soaked in water for at least 4 hours or overnight)

• 1/3 cup maple syrup

• 2 tablespoons raw carob powder (adjust to taste)

• 1/4 cup coconut oil, melted

• 1 teaspoon vanilla extract

• Pinch of salt

• Water (as needed to adjust consistency)

Instructions:

Soak Cashews:

• If you haven't already, soak the raw cashews in water for at least 4 hours or overnight.

• Drain and rinse them before using.

Blend Cashews:

• In a high-speed blender, combine the soaked cashews, maple syrup, carob powder,

• melted coconut oil, vanilla extract, and a pinch of salt.

Blend Until Smooth:

• Blend the ingredients on high until you achieve a smooth and creamy consistency.

• You may need to stop and scrape down the sides of the blender occasionally

• to ensure everything is well combined.

Adjust Consistency:

• If the icing is too thick, you can add a little water, one tablespoon at a time,

Taste and Adjust:

• Taste the icing and adjust the sweetness or chocolaty flavor by adding more maple syrup

• or carob powder if needed.

Chill (Optional):

• For a firmer consistency, you can chill the icing in the refrigerator for about 30 minutes before using it.

Spread or Pipe:

• Once the icing reaches the desired consistency, you can spread it over your cake or cupcakes using a spatula or pipe it for decorative purposes.

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