Pumpkin Cake, Dark chocolate frosting with a hint of orange!


Pumpkins! Pumpkins! Pumpkins! I always happen to have pumpkins on hand as this my favourite veggie! I love the hint of sweetness that this veggie tends to give. A perfect and healthy swap for the calorie-laden potato mash! I can assure you that the potatoes will not be missed! So this happens to a pumpkin cake which will immediately take you to the fall season!



And don’t bother to buy the pumpkin puree! You guys know me, I had to make it myself! It’s easy too! Just cook the cleaned and cubed pieces of pumpkin in a pan, with a lid on, until it’s soft and mushy (this would take between 10-15mins). After they are cooked through, just blitz them up or just mash them using a fork (which is what I did).



Pumpkin cake, Dark chocolate frosting with a hint of orange!


For the cake

  • 1 cup All purpose flour
  • 1 cup Pumpkin puree
  • 1/2 cup Oil
  • 3/4 cup Sugar
  • 2 Eggs at room temperature
  • 1 tsp Nutmeg Freshly grated
  • 1.5 tsp Cinnamon powder
  • 1 tsp Baking soda
  • 1.5 tsp Baking powder
  • 1/2 tsp Salt
  • 1/4 cup Dark Chocolate Chips
  • 1/2 cup Almond chopped up

For the Frosting

  • 3/4 cup Heavy Cream
  • 200 gms Dark Chocolate Chips
  • 1-2 tbsp Orange liqueur/ Orange Zest optional

For the Topping

  • Almonds chopped
  • Pumpkin seeds/ Pepitas
  • Dried Cranberries


For the Cake

  1. In a medium sized bowl, combine together the pumpkin puree, oil, eggs and vanilla extract. To this add the sugar and continue to mix.
  2. Add in the nutmeg, cinnamon powder, baking soda, baking powder and salt. Continue to mix well.
  3. Add in the flour and fold in gently until well combined.
  4. Fold in the chocolate chips and chopped almonds.
  5. Pour the batter into a baking sheet lined 8-inch pan.
  6. Bake this a preheated oven at 180-degree celsius for 30mins or until a toothpick comes out clean when inserted.

For the Frosting

  1. In a microwave safe bowl pour in the cream and microwave it for 1-2 mins. Alternately you can double boil this over a medium flame.
  2. While the cream is still hot, add in the chocolate chips and let it sit for a minute.
  3. Stir the cream and chocolate together until well combined.
  4. Add in the Orange zest/ Orange liqueur and mix well.
  5. Frost the cake to your liking and top it the almonds, cranberries and pumpkin seeds.

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