Hello weekend:) It’s family time. And since it’s family time, it’s plant based dessert time. Let’s be honest. This cake is not low in calories, but chocolate cake combined with sweet pudding cream and slightly sour currants is a dream come true. Perfect combination. Plant based dessert strikes again!
Ingredients:
1/2 cup pumpkin grated on the small holes of a box grater or using a food processor's grating attachment
½ cup canola oil
¾ cup sugar/ xylitol
1.5 cups wheat flour
1/4 cup plant based milk
2 tbsp cacao powder
10 tablespoons warm water
2 tsp baking powder
1/2 tsp baking soda
a few drops of vanilla extract
Pudding cream:
vanilla pudding (40 g package)
2 cups plant based milk (e.g. coconut milk)
2 tbsp canola oil
3 tbsp sugar
2 tbsp potato flour
Red currants mousse:
1 cup red currants
2 tbsp sugar
Chocolate frosting:
5 tbsp icing sugar
3 tbsp cacao powder
4 tbsp plant based milk
1 tbsp vegetable oil
Additionally:
2 black tea bags
1/2 tsp rum/ rum aroma
1/3 cup hot water
currants for decoration
Instructions:
Blend pumpkin with oil, water and vanilla extract. Add sugar, cocoa powder and milk and mix. Add sifted flour, baking powder and baking soda and mix all the ingredients. Preheat the oven to 180 degrees C. Put the batter into a springform pan covered with oil or baking sheet. Bake for 40 minutes. Leave on a wire rack to cool.
Prepare the pudding cream.
Bring 1.5 of milk to a boil. In a mug, combine the rest of the milk with vanilla pudding and sugar. Pour the mixture to the boiling milk and mix well Add potato flour, oil and mix. Cook for about 1-2 minutes. Leave to cool.
Prepare the currant mousse:
Blend the currants with sugar.
Combine all the ingredients for the frosting.
Cover the tea bags with hot water. Add rum/ rum aroma and leave for a few minutes.
Cut the cake horizontally to get 2 round slices. Sprinkle each slice with the tea. Put the vanilla pudding on top of the first slice. Put currant mousse on top of it and cover it with the second slice of the cake. Pour the chocolate frosting on top of the cake and decorate it with some more currants. Chill in the refrigerator for a few hours/ overnight preferably. Enjoy!
Etykiety: cake, currants, dessert, english, pumpkin, recipes
