Pumpkin Cake with Chocolate Ganache (grain free, dairy free, refined sugar free)
Ingredients
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- 3 cups cooked white navy beans (soaked 24 hours, cooked well and drained)
- 6 extra large eggs
- 1 cup honey
- 3 tablespoons vanilla
- 2 teaspoons apple cider vinegar
- 1/3 cup coconut oil
- 3/4 cup blanched almond flour (I use Honeyville)
- 1/2 teaspoon sea salt
- 2 teaspoons baking soda
- 2 tablespoons pumpkin pie spice
- 1 teaspoon cinnamon
- FOR GANACHE
- 1 1/2 cups Enjoy Life Chocolate Chips
- 1 1/2 cups cashew milk
Instructions
To Make the Pumpkin Cake:
- Preheat oven to 325F. Grease and flour bundt pan. (I use almond flour.)
- In food processor, process beans, eggs, honey, vanilla, apple cider vinegar and coconut oil. Scrape sides and process again until smooth.
- Meanwhile, in separate bowl, whisk together all dry ingredients.
- Add dry ingredients to wet and pulse to combine. Scrape down and pulse again.
- Pour into prepared pan and tap pan on counter to remove air bubbles.
- An aluminum bundt pan takes about 55-60 minutes to bake. A glass bundt pan takes about 35-45 minutes, so please adjust your baking time accordingly.
To Make Ganache:
- In a double boiler, melt chocolate chips. Add cashew milk and stir constantly until well mixed and smooth. (Mixture will start off with “flecks” of chocolate and then become smooth.)
- Remove top of double boiler and allow to cool. Mixture will thicken some as it cools.
- Leftovers can be refrigerated and end up becoming a thick frosting-like ganache. It can be reheated at this point or whisked and used as a frosting.