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pumpkin fudge oreo cake

Dense low sugar chocolate pumpkin pie dessert. Gluten-free, dairy-free and egg-free too. Used plantains in the cake to keep it grain-free and real foods based.

Scale

Ingredients

Chocolate cake (this makes one 9 in cake)

  • 8 oz plantain, ripe (yellow plantain)
  • 1/2 cup applesauce or pumpkin puree (4 oz)
  • 1/4 cup coconut oil, liqued (2 oz0
  • 2 tablespoons coconut butter
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 4 tablespoons protein powder (1 oz)
  • 2/3 cup raw cacao powder (2 1/2oz)
  • Repeat this same recipe to make the second cake.

Pumpkin fudge : Middle layer

  • 12 oz pumpkin puree
  • 3/4 cup coconut butter
  • 45 tablespoons maple syrup
  • 4 tablespoons protein powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves

Instructions

  1. Preheat oven to 350 degrees.
  2. Peel and chop up plantains.
  3. Place plantains, applesauce, coconut oil and coconut butter into Vitamix blender.
  4. Blend together.
  5. Next add in 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp sea salt (optional), 4 tbsp protein powder and 2/3 cup cacao powder.
  6. Blend until everything is well blended and smooth.
  7. Lightly grease a 9 in circle cake pan.
  8. Pour cake batter into pan.
  9. Set aside while you make the second layer.
  10. Make second cake. Repeat the previous steps.
  11. Pour into the second 9 in circle cake pan that has been greased.
  12. Bake in oven for about 15-18 minutes.
  13. Make pumpkin fudge while cakes bake and set aside.
  14. Once cakes are done let cakes cool in pans before removing.
  15. Carefully remove them from the pans.
  16. Spread the pumpkin fudge on one of the cakes.
  17. Carefully top the second cake on top.

To make the pumpkin fudge

  1. Place everything into blender and blend until smooth.