Last week we had a special celebration in honour of Jodi, our administrator for the last two years, who is moving on to the next stage in her life journey. For the occasion, Chef Scott Bears prepeared this delicious vegan flourless chocolate cake--but you don't have to be a chef or make it as it's quite easy. The recipe comes from http://showmetheyummy.com/vegan-flourless-chocolate-cake-recipe/.
- ½ cup organic cocoa powder e.g. Rapunzel
- ½ cup sucanat, packed
- 1 15 oz can organic pumpkin puree
- 1 cup pure maple syrup
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 8 oz. unsweetened baking chocolate e.g. Sunspire
- 1 cup organic coconut oil
- 1 punnet raspberries
Equipment: 8" circle pan
Preheat oven to 375' F.
Prepare 8" circle pan with parchment paper (cut out a circle of parchment paper and lay it on the bottom of the pan). Grease the pan, including the sides, with coconut oil.
Place cocoa powder, brown sugar, pumpkin, maple syrup, vanilla, and salt in a large bowl. Set aside.
Melt the baking chocolate and coconut oil together in a saucepan over low heat, stirring until completely melted.
Pour the melted chocolate in the the cocoa powder pumpkin mixture.
Whisk well until fully combined.
Pour the batter into the prepared pan.
Smooth the top with a spatula.
Bake for about 60 minutes at 375' F
Allow to cool in the pan for 15 minutes before removing, or remove from pan after it firmed up overnight, or ideally use springform pan.
Wrap in foil and refrigerate overnight to firm up.
Next day, decorate with raspberries and serve.
Chef Scott Bears