And while the ingredients seem really whacky, trust me, this is delicious and decadent! Super rich, it easily serves 16 - 20, without being overly sweet. Be careful and measure carefully because with too much coconut oil it crystalizes and looks a little icky.
Flourless Chocolate Cake -Vegan - (from Show Me the Yummy)
(makes 8 inch pan)
1/2 cup cocoa powder
1/2 cup brown sugar, packed
1 can pumpkin puree (15oz)
1/2 cup pure maple syrup
2 teaspoons vanilla extract
1/2 teaspoon salt
8 oz semi-sweet chocolate chips (1 cup)
1 cup coconut oil, liquid
confectionary sugar for dusting
Preheat oven to 375 degrees. Using either a springform pan or an old-fashioned cake pan with the attached metal band that slides around to release the cake, grease your pan including the sides.
Combine cocoa powder, brown sugar, pumpkin, maple syrup, vanilla and salt in a medium mixing bowl and set aside. In a double boiler (make sure the top bowl doesn't touch the water, melt the chocolate chips and coconut oil until completely melted and stir together until well blended.
Add chocolate mixture to the dry ingredients using a spatula to scrap all into the dry mix. Whisk fully to combine and scrape into the greased baking pan. Smooth the top with the spatula and bake for 45-60 minutes until it is firm. Remove from oven and allow to cool in the pan for at least 15 minutes. If using a springform, remove sides and chill in the refrigerator until ready to serve. Chill at least 6 hours in the refrigerator so that cake firms up.
Remove from refrigerator and allow to warm up and dust top with confectionary sugar by using a fine metal strainer to gently sift powdered sugar over the top.