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Pumpkin and chocolate pie

Vegan, lactose free, Eggs and gluten

by Ada Parisi
5 min read
Torta di zucca e cioccolato (vegana)

Pumpkin and chocolate pie: A vegan and free recipe’ but that does not give up taste. Pumpkin and chocolate pie, In fact, he has very few ingredients and it is butter-free and lactose-free, egg-free and gluten-free. Incredibly easy to prepare, It has a Consistency similar to that of a fudge or very thick pudding, peaks you see in the VIDEO RECIPE on my YouTube Channel.

This torta di zucca e cioccolato is sweet but not too sweet and has an intense and prevalent taste of cocoa. I like to serve it cold, accompanied by coconut cream or regular cream, if you're not vegan. E se anche voi siete cioccolato-dipendenti, I leave you 16 CHOCOLATE CAKE RECIPES YOU CAN'T MISS, from the simplest ones to layer cakes through gluten-free or butter-free ones.

I recommend using a low-water pumpkin like the Delica, the Mantovana or the Hokkaido: Of course, you prefer a steam cooking, that leaves the pumpkin soft, instead of baked. Is, If you love sweet pumpkin recipes, take look at EIGHT UNMISSABLE PUMPKIN DESSERT RECIPES. For the rest, You only need dark chocolate, bitter cocoa, cinnamon, a pinch of baking powder. And still, very little sugar and very little cornstarch or potato starch. Obviously, if you don't have gluten intolerance or you don't have celiac disease, You can also use normal flour.

The process is the classic 'all in one bowl'’ And all you have to do is blend all the ingredients together. I suggest you to Line the baking tray with wet and wrung out parchment paper, so you won't need to butter and flour the cake pan. Let it cool and know that the texture of the pumpkin and chocolate cake varies a lot depending on its temperature. As soon as it is made, it is soft and pasty, When stored in the refrigerator it becomes firm and fudge-like. The choice is yours. Cream, Animal or plant, In my opinion it is the crowning glory of this dessert, especially when sprinkled with a pinch of cinnamon.

And if you're a chocolate addict like me, You don't have to miss the MAGIC CAKE COCOA, the CHOCOLATE FONDANT gluten-free, the SIMPLE DARK CHOCOLATE CAKE. And still, the DARK CHOCOLATE and RASPBERRIES, gluten-free this is also the CREAMY CRUMBLED CHOCOLATE CAKE.

Torta di zucca e cioccolato (vegana)

PUMPKIN AND CHOCOLATE PIE (vegan)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

300 grams of pumpkin puree (Typology Delica, Valances or Hokkaido) Steamed

120 grams of dark chocolate

20 grams of cocoa powder

40 grams of cornstarch or potato starch

50 grams of sugar

cinnamon to taste

half a sachet of baking powder for cakes

a pinch of fine salt

Procedure

Pumpkin and chocolate pie (Vegan)
The recipe for pumpkin and chocolate pie is really super simple. First you have to steam the pumpkin. When it's soft, Remove the peel and blend it with a blender or hand blender. Melt the dark chocolate in a double boiler or microwave and add it to the pumpkin. Blend until smooth, then add a pinch of salt, cornflour (or flour) and sifted baking powder and cinnamon powder. Blend for another 20 seconds.

Wet a sheet of parchment paper under running water and line a baking tray of about 20-22 centimeters in diameter. Preheat the oven to 170 degrees static. Pour the batter into the cake pan and level it. When the oven is hot, Bake halfway to high and bake the pumpkin chocolate pie for 40 minutes.

Remove from the oven and allow the cake to cool, then remove it from the cake pan and remove the parchment paper. You can serve the cake at room temperature (it will be softer and creamier) or store it in the refrigerator (It will become more compact). Serve with whipped cream (Animal or plant) sprinkled with cinnamon. Good appetite!

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