Pumpkin Chocolate Cake - The Hidden Pumpkin - Egg and Dairy Free

PROBLEM: The kids like fruit but wont eat vegetables - at least they are normal. Being a diligent parent I have resorted to covert vegetable hiding in food. They won't outsmart me!

GENERAL BENEFITS: Substituting hidden pumpkin substituted for butter is healthier removing a lot of fat from the cake. Mashed carrot, sweet potato or pumpkin can be used. Freeze the mash in ice cubes for convenience. The cakes also freeze well saving time in the kitchen.


TIGHTWAD BENEFITS: Cakes made with pumpkin are cheaper than cakes made butter. Grow your own pumpkins and it is cheaper again.

GREEN BENEFITS: A cow has more environmental impact than a pumpkin patch.

WHOLEMEAL CHOCOLATE PUMPKIN CAKE

contains no eggs, no milk and no butter.

INGREDIENTS:

•  1 and half cups plain wholemeal flour 
• 1 cup sugar 
• 3 tablespoons cocoa 
• 1 tablespoon white vinegar 
• 6 tablespoons of mashed pumpkin, carrot or sweet potato   
• 1 teaspoon baking soda 
• half teaspoon salt (iodised is best)
  
• 1 teaspoon vanills
• 1 cup water
  

DIRECTIONS:

1. Turn oven to 180 degrees. 
2. Put it all in a bowl. 
3. Mix it. 
4. Put in muffin or cake tin. 
5. Bake at 180 deg for 15-20min if muffins or 35-40 minutes if cake (or get out of oven when top is springy). 
6. You can ice it but I don’t usually. 
7. Eat – yum!