Pumpkin Chocolate Ring Cake

A dairy free cake recipe

Dairy free pumkin chocolate cake

 

My dear darling is having his birthday today! Like every year I spent the night before in the kitchen to surprise him with a birthday cake the next morning. Since this time he wanted to take something to work as a special treat for his team I simply baked two cakes: One for the office, one for him…and of course for the blog:-) 

I wanted to bake something seasonal and I’ve found this really amazing dairy-free pumpkin chocolate cake recipe on www.mitohnekochen.com. In my eyes dairy-free baking is rather challenging. Butter is THE flavour carrier and I have baked many dairy-free cakes in the past…Many times when I had to replace butter with margarine or milk with soy milk it somehow tasted awkward or dry. But this recipe I have to admit is great! The cake turned out very juicy and rich in flavor and the pumpkin gave it the special something…Just received a text from Hubert that the cake at work is already finished 🙂


Pumpkin Chocolate Ring Cake
 
Prep time
Cook time
Total time
 
This is a dairy free cake recipe. Butter is replaced with margarine and milk with rice/almond milk
Author:
Ingredients
  • 5 eggs
  • 250g margarine
  • 200g sugar
  • 125 ml rice-almond milk (or soy milk)
  • 250g flower
  • 150g powdered almonds
  • 120 g dark chocolate (75%)
  • 250g pumpkin
  • 1 bag of baking soda
  • 1 tsp of lemon zest
  • 1 dash of salt
  • dark chocolate glaze
  • 1 buttered ring cake tin
Instructions
  1. Powder the almonds if still necessary
  2. Chop the chocolate with a sharp knife or in a chopping machine
  3. Peel the pumpkin and remove the seeds and the pulp in the middle, rasp the pumpkin
  4. Grate 1 tsp of lemon zest
  5. Pre-heat the oven at 180 °C
  6. Mix the eggs with the sugar until frothy
  7. Add the salt and the lemon zest
  8. Stir in the soft margarine and milk
  9. Mix the pumpkin, flower, almonds, baking powder and chocolate and add to the the egg mass. Mix well
  10. Pour the dough into the ring tin.
  11. Bake for at least 50 Minutes. Test with a thin skewer if the dough is baked thoroughly.
  12. Take out the oven and let the cake cool down.
  13. Overthrough the cake and remove the ring tin
  14. Cover with hot chocolate glaze and when dry sprinkle some sugaring powder on top.

 

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