Delicious Not Nutritious Desserts: Treat Yourself!
Credit: Marybert McKinney-Smith
Ingredients
6 oz unsweetened dark chocolate pieces
1 1/ 2 cups coconut milk or vanilla soy milk, gently heated
1 tablespoon vanilla
114-oz. can of pumpkin puree
1 1/ 4 cups of golden brown sugar
1/2 cup of buckwheat flour or sorghum flour
2 tablespoons tapioca or potato starch
1 tablespoon dry "Ener-G "Egg Replacer or any other egg replacement of your choice
1 teaspoon xantham gum
1/2 teaspoon of sea salt
1 1/ 2 teaspoons of baking powder
1 teaspoon cinnamon or ginger
Preheat the oven to 350° Fahrenheit. Line the bottom of a 9-inch springform pan with greased parchment paper.
First: Brew 1/ 2 cup of very hot, double-strong coffee or espresso (decaf works), or use two rounded tablespoons of instant coffee in 1/ 2 cup of freshly boiled water. Sweeten with stevia to taste (or sugar).
In a large mixing bowl, melt chocolate pieces in hot coffee and heated nut milk. Add the vanilla extract, pumpkin puree, brown sugar, flour, tapioca, egg replacer, xanthan gum, sea salt, baking powder, cinnamon, or ginger. Blend with an electric mixer on high for a minute. If any flour sticks to the sides, scrape down the sides using a rubber spatula. Blend for another minute or two until the batter is creamy and smooth.
Pour the batter into the prepared cake pan, scraping all the batter out. Smooth out the top evenly. Bake in the center of the oven until the cake is firm, about 50 to 60 minutes. The center will be the last to cook. It shouldn't be wiggly. Cool the cake on a wire rack. The top might collapse slightly. When the cake has cooled, cover and chill it for at least two hours before serving. The longer, the better.
Serve with chocolate sauce, a few ripe berries, a dusting of confectioner's sugar, or a few fresh mint leaves.
Special Notes:
Serves 8 to 10.
Compassionate Fun Fact!
Speaking of sweets --- Eve, Eve Eve is sweet, sweet, sweet
Amazing!!!!!