I love baking, especially cakes. Thinking of the number of calories which goes into a cake, I don’t bake much nowadays. But its too tempting to resist a chocolate cake once in a while. Recently, I came across a healthy dessert blog called chocolate covered Katie. I spent so much time going through the blog and this chocolate cake really surprised me. The original recipe actually used frozen cauliflower. It was suggested that pumpkin could also be used instead of cauliflower. I had some pumpkin and I decided to go ahead with the recipe. I made some changes to the recipe. The cake was supermoist and soft and of course delicious. I hope you try this cake and enjoy it too!!
Other eggless cakes recipes in this blog-
Eggless chocolate cake- (using vinegar)
Microwave eggless chocolate cake with dryfruits
Eggless banana cake
Recipe Source- Chocolate covered Katie
Eggless chocolate cake recipe- using pumpkin puree- Chocolate pumpkin cake
Grease and flour the cake tin.
Pressure cook the pumpkin cubes till soft.
Combine the cooked pumpkin,milk and oil in a blender/mixer and blend it to a fine puree.
Combine the flour, baking soda,baking powder,sugar,cocoa powder and chocolate chips in a mixing bowl.
Add the vanilla extract/essence.
Combine the wet and dry ingredients.
Mix with a spatula to a uniform batter.
Pour the batter in a prepared cake tin.
Bake at 180c for 35 -40 minutes or a skewer inserted in the center of the cake comes out clean.
Cool for 10 minutes and invert the cake on a plate.
Cool well before slicing.
1. You can try using whole wheat flour instead of maida.
2. You can increase the milk to half a cup if you want to avoid oil.
3.You can use canned pumpkin instead of fresh one.