Dairy-free, gluten-free, egg-free chocolate cake in under 20 minutes? Here you go!!…
The Intolerant Gourmand
The Intolerant Gourmand
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Ingredients

  • 1 pumpkin – peeled, deseeded and cubed
  • 1/3 cup hot dairy-free milk (such as Koko)
  • 1 bar dairy-free dark chocolate (such as Kinnerton)
  • 2 tbsp melted coconut oil (such as Koko)
  • x2 egg replacer (such as Orgran)
  • ½ cup agave nectar
  • 1 tsp vanilla extract
  • ½ cup gluten free self-raising flour
  • ½ tsp baking powder
  • ¾ cup dairy-free cocoa powder
  • ½ tsp salt

Instructions

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