Ingredients
2 (2.1-ounces) unsweetened vegan dark chocolate bars (70% cacao, such as Hu), chopped
1/3 cup coconut oil
1 (15-ounce) can unseasoned pumpkin puree
3/4 cup almond flour
3/4 cup pure maple syrup
1/2 cup packed light brown sugar
1 tablespoon instant expresso granules
2 teaspoons vanilla extract
1/4 teaspoon salt
1 tablespoon confectioners' sugar
1 1/4 cups fresh blueberries
1 1/4 cups fresh raspberries (opt)
Preparation
Equipment Needed:
Springform pan; small saucepan; medium bowl
Step 1
Preheat oven to 375°F. Line bottom of an 8-inch springform pan with parchment paper; lightly coat bottom and sides of pan with oil.
Step 2
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.
Step 3
Whisk pumpkin, almond flour, maple syrup, cocoa, brown sugar, espresso granules, vanilla and salt together in a medium bowl until well combined.
Step 4
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. 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
Step 5
To serve, lightly dust the top of the cake with confectioners' sugar and serve with berries.