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Chocolate Pumpkin Pudding and Vegan Chocolate Layer Cake

Posted Oct 03 2013 4:40pm

pumpkin chocolate

Last week, I kicked off pumpkin season with a pumpkin and almond breakfast porridge (which many of you have made and enjoyed already — I’m so glad!). This week, pumpkin returns in the form of a rich, creamy chocolate pudding.

Chocolate pudding, you say? Why, yes. While it may be a very unusual use for pumpkin, I promise that this pudding tastes only like decadent chocolate: you’ll barely be aware of the fact that pumpkin is a base. The idea came to me last year when I made my raw brownies with pumpkin and chocolate frosting. The frosting was so good that I thought, “hey, who needs the brownies”–and that’s quite a thought! Here’s the unadulterated recipe.

Chocolate Pumpkin Pudding


  • 1 1/2 cups pumpkin purree (or 1 can organic pumpkin–I like the Farmer’s Market organic brand)
  • 3 tbsp raw cacao powder
  • 1/4 cup almond or cashew butter
  • 4 tbsp agave nectar or maple syrup (to taste)
  • Pinch sea salt


  1. Blend all ingredients together in a food processor or blender. Makes 2 cups.
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When my friends at Food52 asked me to come up with a perfect vegan chocolate layer cake , I knew right away that this pudding would also double as a chocolate “buttercream” filling layer. Needless to say, it worked perfectly. Along with two fluffy, chocolate layers of cake and a rich bittersweet chocolate ganache, this is a classic dessert.

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So: enjoy this pudding/buttercream on its own, use it to frost raw brownies, or stuff it between layers of cake. No matter how you serve it, it’s not only a delicious, but a healthful treat.

For my vegan chocolate layer cake, check out today’s New Veganism post !


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