Chocolate Kabocha Layer Cake
One of my favorite baked treats! This gluten-free, dairy-free cake includes autumn essentials like kabocha, cocoa, nutmeg and cinnamon.
Servings
10
Prep Time:
25 min.
Bake for:
35 min.
Good For:
Breakfast, Snacks
Introduction
Chocolate Kabocha Layer Cake
This is one of my favorite baked goods ever and includes all my favorite autumn essentials: pumpkin, nutmeg, cinnamon and chocolate! This gluten-free, dairy-free recipe uses a lot of coconut-based products as its base but it doesn’t have an overpowering coconut flavor. It’s also extremely moist thanks to the kabocha (Japanese pumpkin) puree.
Kabocha can be found year round at grocery stores in Japan and is relatively cheap. It’s packed with anti-inflammatory nutrients that prevent diabetes, boost your immune system and promote heart health. It also includes vitamins A and C, some B vitamins, fiber, magnesium, potassium and antioxidants! For all you pregnant ladies, kabocha is a great source of folic acid which prevents neural-tube defects in baby’s brain and spine.
Ingredients
- Coconut flour, 1/2 cup
- Baking powder, 2 tsp.
- Coconut sugar, 1/2 cup
- Coconut milk, 1/2 cup
- Eggs, 3
- Salt, a dash
- Coconut oil, melted, 1/2 cup
- Lemon juice, 1 tsp.
- Kabocha, pureed, 1/2 cup
- Unsweetened cocoa powder, 1/4 cup
- Cinnamon, a dash
- Nutmeg, a dash
Microwave kabocha for 6 minutes at 800W until soft.
Puree in a blender until smooth and creamy.
Preheat your oven to 170C.
Mix ingredients well EXCEPT for the cocoa powder, cinnamon, nutmeg and kabocha.
Separate your cake batter into two bowls. In one bowl, add the cocoa powder and mix well, and in the other, the kabocha puree.
Grease a loaf pan with coconut oil and layer your cake batter alternating between the chocolate and kabocha (I put four layers).
Sprinkle cinnamon and nutmeg on the top layer.
Bake for 35 minutes then cool for at least 30 minutes. Delicious warm or chilled in the fridge!
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