Gluten-Free Pumpkin, Coconut, and Chocolate Cake
6,2 / 10
1 hr 30 min.
This dessert is high in sugar and fats, but still contains many healthy elements like the almond flour and pumpkin. Pumpkin contains a lot of beta-carotene, which converts into vitamin A in our bodies, helping strengthen our vision.
Serve this with some coffee or tea.
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- For the cake
- 11 ozs peeled Pumpkin (chopped)
- ½ cup cocoa powder
- ⅔ cup Almond flour
- ⅔ cup Shredded coconut
- 1 tsp Baking powder
- 6 eggs (separated)
- ⅔ cup sugar
- For the Icing
- 2 ¼ cups cream cheese
- 1 cup powdered sugar
- ⅞ cup double cream (whipped)
- To decorate
- cocoa powder
- Shredded coconut
- Dark chocolate (chopped)
- fresh Berry (blueberries and blackberries)
How healthy are the main ingredients?cream cheesePumpkinsugaregg
Heat the oven to 350°F. Grease and line a 9" round cake tin.
Cook the pumpkin in sufficient water for around 10-15 min until soft. Drain and mash (or puree) and leave to cool.
Mix together the potato flour, cocoa, ground almonds, coconut, baking powder and a pinch of salt.
Whisk the egg whites to soft peaks. Gradually whisk in the sugar. Mix together the egg yolks and pumpkin purée. Fold into the egg white mixture. Add the dry ingredients and fold in gently..
Transfer the mixture to the prepared tin and spread evenly. Bake for around 45 minutes or until a skewer comes out clean when inserted into the centre. Remove from the oven and leave to cool. Remove from the tin and cut into three layers horizontally.
To make the icing: Mix together the cream cheese and the powdered sugar. Fold in the whipped cream and use half the icing to spread onto two of the layers.
Stack the layers together placing the third layer on top. Spread the remaining icing over the top and sides of the cake. Decorate with cocoa powder, coconut, chocolate, and berries.