Adding a can of pumpkin to a boxed chocolate cake mix. A gluten-peanut-dairy-soy-free chocolate cake mix?
I can say without a doubt that this is the easiest recipe for a vegan fudge chocolate cake EVER! The pumpkin obliterated the dry, crumbly issue I had last weekend with the gf cakes, and the denseness and moistness balanced out the dark semi-sweetness of the chocolate. My host commented on how you couldn’t taste pumpkin specifically, but that it added a vanilla finish instead.
I served the cake on a dish of coffee vanilla sauce, also vegan, and with a few fresh blueberries. While one desserter noted that the sauce tasted like something you would get at a vegan restaurant, another said it was the coffee that hit them first and then the texture. Not a bad pairing for the cake, but I’m going to find a better one.
Conclusion to this experiment? I will, with confidence and excitement, use a can of pumpkin and a boxed allergy-free cake mix to make a cake for those with food sensitivities and food snobs alike.
Oh, and our hosts created a phenomenal dinner for us – short ribs that literally fell of the bone, beet and goat cheese salad, cheese and cured meats that were divine, and more bottles of Prosecco and red wine than I care to admit.
Not a bad Friday night for this tired, dusty baker.