It feels like forever since I last shared a recipe! But today it finally happened: that beautiful merging of time with inspiration. 😊 So my orange and chocolate protein bomb was born, with a secret veggie of course.
2 organic oranges
150g ground almonds
1 tsp baking powder
50g raw cacao powder (or you can, substitute cocoa powder if you prefer a stronger chocolate taste)
15g rice or buckwheat flour
200g raw cane sugar
Pinch of salt
200g pumpkin purée
1 can of coconut cream
70g maple syrup or other liquid sweetener
Preheat the oven to 170C.
Wash the two oranges and boil them for 20 minutes. Then process them in a food processor until they form a smooth paste. Add half of the pumpkin purée.
Beat the eggs with the sugar for 5 minutes until pale.
Add ground almonds, baking powder, cacao powder, flour, salt, and the orange puree paste and beat slowly until combined.
Pour into a 20cm diameter baking tin and bake for 55 mins. A toothpick inserted should come out clean.
Let cool down in the tin completely.
In the meantime, make the frosting by mixing the hard part of the coconut cream with the rest of the pumpkin puree and the maple syrup.
Spread on top of the cake and decorate. I used home made granola and chocolate flakes.
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