Choco-Pumpkin Cake with Pecans Recipe Gluten-free, dairy-free (casein-free),
hypotoxic and vegan

ORGANIC INGREDIENTS

Cake:

• 10 g (1 tbsp) chia
• 375 g (1 1/2 cups) pumpkin puree
• 50 g (1/4 cup) light olive oil
• 220g (1 cup) cane sugar
• 165g (2/3 cup) plant-based milk substitute
• 10 ml (2 tsp) vanilla extract
• 235 g (1 2/3 cups) all-purpose flour "La Merveilleuse"
• 50 g (1/2 cup + 1 tbsp) cocoa
• 7.5 ml (1 1/2 tsps) ground cinnamon
• 3.5 ml (3/4 tsp) grated nutmeg
• 3.5 ml (3/4 tsp) baking powder
• 3.5 ml (3/4 tsp) baking soda
• 1 ml (1/4 tsp) salt
• 50 g (1/2 cup) pecans, chopped
• Pecan halves for decoration

Maple caramelized pecans crunch:

• 75 g (3/4 cup) pecans, chopped
• 45 ml (3 tbsp) maple syrup
• 2.5 ml (1/2 tsp) ground cinnamon

PREPARATION

Cake:

1. Preheat the oven to 350° F (180° C). Oil and flour a 9-inch (23 cm) diameter hinged pan.
2. In a coffee grinder, finely grind the chia seeds.  In a bowl, combine ground chia, pumpkin puree and olive oil.  Let rest for 10 minutes.
3. In another bowl, combine flour, cocoa, cinnamon, nutmeg, baking powder, baking soda and salt.  Set aside.
4. After the 10 minutes of rest, add the cane sugar, plant-based milk substitute and vanilla to the chia mixture.  Using an electric mixer, beat for about 1 minute, until frothy.
5. Gradually add the flour mixture, beating well after each addition. Still using the electric mixer, beat for about 1 minute, until the batter thickens.
6. Using a wooden spoon, add the chopped pecans and mix well.
7. Pour the batter into the pan and bake on the centre rack of the oven for about 45 minutes, or until a toothpick inserted in the middle comes out clean.
8. Remove from oven and let stand for 5 minutes, then unmould and let cool on a wire rack.

Maple caramelized pecans crunch:

1. Dry grill pecans in a frying pan over low heat, stirring constantly.
2. Add maple syrup and cinnamon and continue cooking, stirring, until syrup caramelizes.
3. Remove from heat and allow to cool.