½cupdried pitted dates, soaked in hot water for 10 minutes(about 7-8 large dates, we like Medjool / 130 g)
2tablespoonsground flax seeds(AKA flax meal)
⅔cupwater(160 ml)
½cupunsweetened, non-dairy milk(120 ml)
½tablespoonbalsamic vinegar
1cupwhole wheat pastry flour(120 g / for gluten-free, sub with Bob's Red Mill Gluten Free All Purpose Baking Flour)
½cupcoconut sugar(75 g)
½cupcocoa powder(45 g)
1teaspoonbaking powder
1teaspoonbaking soda
¼teaspoonsalt
¼cup100% pure pumpkin puree (canned)(60 g / store the leftovers in your freezer)
2tablespoons100% pure maple syrup
½tablespoonvanilla extract
Creamy Chocolate Frosting Ingredients
1cupraw cashews(130 g)
2large pitted dates(we like Medjool)
½cupunsweetened cocoa powder(45 g)
⅓cupfull fat canned coconut milk(80 ml)
¼cup100% pure maple syrup(60 ml)
2tablespoonscoconut sugar
1tablespoonalmond butter
1teaspoonvanilla extract
Instructions
Chocolate Cake
Preheat your oven to 350°F (175°C) and get your dates soaking.
While your dates are soaking, place the water and the ground flax in a small bowl and whisk. Set aside. Place the non-dairy milk and vinegar in a separate small bowl and whisk. Set aside for now.
Cut a circle of parchment paper to fit exactly into the bottom of an 8-inch round cake pan. No need to line the sides, the cake will pull away as it bakes.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt. Set aside.
Drain the dates (discard the soaking water) and place them in your blender. Stir the water/flax mixture then add it to the blender, along with the non-dairy milk/vinegar mixture, pumpkin puree, maple syrup, and vanilla. Blend until smooth, stopping to scrape down the sides as needed.
Add the wet mixture to the bowl with the dry ingredients that you set aside earlier. Whisk until blended. Pour the batter into your prepared cake pan and smooth the top with a spoon so it's level.
Bake for 30–35 minutes or until a toothpick placed in the center of the cake comes out clean and the sides have pulled away from the edges of the pan.
Cool completely. Make your frosting.
Creamy Chocolate Frosting
Place the cashews and dates in a small saucepan and cover with water. Bring to a boil. Then, simmer over low heat for 5 minutes. Drain and discard the water, then place the cashews and dates into your food processor.
Add the cocoa powder, coconut milk, maple syrup, coconut sugar, almond butter, and vanilla extract. Process until smooth and creamy, stopping to scrape down the sides as needed.
Assembly
Frost your cooled cake with room temperature frosting.
Store the frosted cake in your fridge, loosely covered. See tips on this above.