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Home » Eggless Bakes » Cake Recipes » Eggless whole wheat pumpkin chocolate cake with peanut butter frosting

Eggless whole wheat pumpkin chocolate cake with peanut butter frosting

Dec 11, 2017 · Modified: Dec 20, 2020 by Priya_Srinivasan ·

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I made a batch of pumpkin puree and freezed to use it later in some dessert or atleast some soup. It totally skipped my mind and last week while organizing my freezer, i saw the 3 ziploc pouches. 
I made this pumpkin chocolate cake using a batch of that puree yesterday and frosted it with our favorite peanut butter frosting. I have flavored the cake with cinnamon. 
The cake again came out moist and though it tastes a bit pumpkiny, the peanut butter frosting, seals it so beautifully and gives a great taste to the cake.
My lil one loved the frosting, and licked the frosting compltley off his slice and left the cake. My elder one loved the cake and was happy to see another cake waiting for him today.

Ingredients
1.5 cups whole wheat flour 

¼ cup cocoa powder 
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup sugar 
½ cup - ¾ cup pumpkin puree
1 cup butter milk
¼ cup water
½ cup oil
1 teaspoon cinnamon powder
Peanut butterfrosting 
100 grams butter
½ cup peanut butter
3 cups of icing sugar
2-3 teaspoon of milk


Method

  • Take butter and peanut butter in a large bowl. Using a electric beater, beat the until light and fluffy. 
  • Now add 1 cup of sugar at a time and beat the mixture until light and fluffy, add 1 teaspoon of milk at time to check the consistency.  I needed around 3 teaspoon of milk to get the frosting to spreadable consistency.
  • Cover and refrigerate until use. I normally make the frosting an hour before i frost my cakes. 
Chocolate drizzle
50 grams of lindt dark chocoalte
1 teaspoon butter
Method
  • Chop the chocolate into small chunks, take it in a microwave safe bowl. Microwave at high for a minute. Remove and add butter and whisk well to combine. The sauce should be smooth and silky. Keep aside until use.
Method
  • Preheat  the oven to 180c . Grease 2, 5 inch pans and lay them with parchment.
  • In a wide bowl take flour, baking powder, baking soda, cinnamon powder and cocoa powder together and whisk well to combine.
  • In another medium sized bowl, add pumpkin purée, buttermilk, and oil,  mix well.
  • Add this liquid ingredients to the dry ingredients, using a spatula mix them together in a single direction.
  • Divide the batter among the 2 pans and bake them in the preheated oven for 45-50 minutes or until skewer inserted in the middle comes out clean.
  • Remove the pans from the oven let it sit for 5 minutes then unmould it on to a wire rack for the  to cool completely.
  • If serving as such., slice them warm and serve Along with your evenjng the/coffee.
  • Since I was planning to frost them, I cooled them completely, cling wrapped them and refrigerated until frosting.
To Frost and fill the cake
  • Mix 3  tablespoon of icing sugar with ¼ cup of warm water and keep ready.
  • Take a round cake board, add a blob of buttercream  to the center and place one round cake in the middle. This blob makes sure, that the cake stays put on the board without sliding.
  • Spread half of the sugar solution on top of the sponge, this keeps the cake soft. Add a thick layer of frosting on top. Spread it to cover the entire cake surface, do not forget the edges.
  • Now stack the second cake on top of this with its bottom facing the top. Spread the sugar solution on top of the cake.
  • Now add a thick layer of frosting on top and crumb coat the sides. Place the cake in the refrigerator for 10 minutes for the crumb coat to set.
  • Once set, add thick layers of frosting on top and using a offset spatuala smoothen it to set. I just used the large round piping tip and squeezed some sharp swirls on top. 
  • Chill the cake 10 minutes for it to set, Just before serving, i added some chopped cark chocolates and drizzled some chocolate sauce on top and served.

This is part of the Bake-a-thon 2017
An InLinkz Link-up  

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  1. Srivalli

    December 12, 2017 at 9:15 am

    Oh my! Priya that cake looks so moist and inviting..what a wonderful combinatino you got there!

    Reply
  2. Rafeeda AR

    December 12, 2017 at 11:15 am

    Just wondering how the taste "pumpkiny" is... hehe... baking with pumpkin has been on agenda since long, ever since my sister told me that it tastes good... love the chocolate cake... your younger one sounds like mine. If she doesn't like the cake, she would just turn away and walk... grr...

    Reply
  3. vaishali sabnani

    December 13, 2017 at 8:44 am

    Awesome ! Suddenly you are on a cake spree .. loving all of them , each one is excellent and seriously such unique flavours .

    Reply
  4. Priya Suresh

    December 13, 2017 at 6:21 pm

    Priya, seriously you should start a cake shop, how beautiful you have frosted this incredible cake, i dont mind having a slice anytime.

    Reply
  5. cookingwithsapana

    December 14, 2017 at 4:59 pm

    The cake looks damn delicious ans oh so sinful. I am speechless,it's just stunning.

    Reply
  6. Pavani

    December 14, 2017 at 10:14 pm

    That is such a rich and decadent looking cake Priya. The combination of pumpkin, peanut butter and chocolate.

    Reply
  7. Kalyani

    December 17, 2017 at 3:15 pm

    lindt chocolate. Pumpkin puree. Eggless. Wholewheat - ur cake series is rocking !!

    Reply
  8. Chef Mireille

    December 23, 2017 at 4:20 am

    yet another gorgeous cake from you - just dont know what else to say over these awesome cakes!

    Reply

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