As I’ve mentioned before, February is the month of birthdays in our house. We always have a big family birthday bash with cake and presents for everybody.
As the allergy-free cook of the family, I was put in charge of making the birthday cake. No grains, eggs, or dairy are allowed in said birthday cake! I’ll actually probably make a couple of cakes, one of them this recipe with chocolate ganache instead of frosting so that my coconut-intolerant sister can have birthday cake.
I was so happy with how this recipe turned out; moist, fudgy, and delicious! You’d never know it’s free of eggs, grains, and dairy! You can also make this a nut-free cake by substituting coconut milk for the cashew milk. If you use tigernut milk then the cake will be nut and coconut free!
In this recipe I use three of my favorite flours for eggless baking: plantain flour, banana flour, and water chestnut flour. I highly recommend stocking your pantry with these if you want to bake egg-free paleo goodies!
- 1/2 cup pumpkin puree
- 1/3 cup extra-virgin olive oil
- 1/2 cup cashew milk (or coconut milk)
- 1/2 cup maple syrup
- 2 tablespoons chia seeds
- 1/3 cup cocoa powder
- 1/3 cup banana flour
- 1/3 cup plantain flour
- 1/3 cup water chestnut flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- Preheat the oven to 350° F and grease a 9" cake pan.
- In a mixing bowl, mix together the pumpkin, olive oil, cashew milk, honey, and chia seeds. Let sit a minute.
- Add the cocoa, flours, salt, baking soda, and apple cider vinegar.
- Mix well and transfer to the cake pan.
- Bake for 30-35 minutes and cool completely.
- In a small bowl, cream together the coconut oil, cashew milk, cocoa, maple syrup, and coconut flour.
- Frost cake and dust with cocoa.
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