This deeply dark chocolate vegan cake is not just for vegans.
The fresh berries on the side are a nice addition to the rich chocolate.
Place the pan on a parchment paper-lined rimmed baking sheet.
Photo: Antonis Achilleos
Combine chopped chocolate and coconut oil in a small saucepan.
Cook over medium-low heat, stirring constantly, until the chocolate is completely melted.
Remove from heat and let cool slightly, about 5 minutes.
Whisk the melted chocolate mixture into the pumpkin mixture until well combined.
Pour the batter into the prepared springform pan; smooth the top with a spatula.
Bake until a crust has formed on the top and sides, about 50 minutes.
Remove from oven and let cool in the pan for 15 minutes.
Remove the pan sides and let the cake cool completely, about 1 hour.
Cover and refrigerate until firm, 8 hours or overnight.
To serve, lightly dust the top of the cake with confectioners' sugar and serve with berries.
Carefully wipe the knife with a wet paper towel between slices to get clean, crisp-looking slices.)
Store leftovers in a dry container in the pantry.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
