Zutaten für Vegan Chocolate Ganache Pumpkin Spice Cake
- 1 1/2 cups vegan chocolate chips
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon vanilla extract
- Canola Oil
- Ground Flax Seeds
- Flour
- Cocoa Powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Salt
- Cinnamon
- Nutmeg
- Clove
- 1/4 cup vegan margarine
- 1/4 cup soy milk
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Zubereitung von Vegan Chocolate Ganache Pumpkin Spice Cake
- Preheat oven to 350°F (175°C). Grease or spray a 9x9 inch baking pan.
- In a medium heatproof bowl set over a simmering pot of water (double boiler), melt 1 cup vegan chocolate chips.
- Stir in 1 (15 ounce) can pumpkin puree, 1 teaspoon vanilla extract, 1/2 cup vegetable oil, and 1 tablespoon flaxseed meal (mixed with 3 tablespoons of water).
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, and 1 cup granulated sugar.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour batter evenly into the prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the Ganache: In a small microwave-safe bowl, combine 1/4 cup vegan margarine and 1/4 cup soy milk. Microwave in 30-second intervals, stirring until melted and smooth.
- Stir in 1/2 cup vegan chocolate chips until melted and glossy.
- Spread the ganache evenly over the cooled cake. Refrigerate for at least 30 minutes to allow the ganache to set before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
31g
Fat
16g
Carbs
7g
