Chocolate and Nut Cake: Dairy-Free Pumpkin Recipe

For the preparation of your lactose-free chocolate and nut cake, first peel and grate the pumpkin to obtain 300 g of flesh. Melt 200 g of dark chocolate in a bain-marie. Set aside.

In a mixing bowl, combine the flour, baking powder, eggs, and salt in that order. Add the pumpkin flesh and mix well. Add the melted chocolate, then the walnut halves, and mix again to obtain a smooth cake batter. Preheat the oven to 180° C.

Pour the cake batter into a mold, then bake for 40 to 45 minutes: check the doneness of your pastry with the tip of a knife, which should come out dry when inserted into the center of the cake. Let it cool, then unmold onto a rack.

To finish, melt the remaining chocolate in a double boiler, then pour it over the top of your cake. Decorate with the remaining walnut halves. Let it cool before slicing and enjoying!