GULIT-FREE CHOCOLATE CAKE WITH STRAWBERRY ICING by @bettinas_kitchen INGREDIENTS: 1 cup pureed pumpkin 1 cup of coconut sugar 3/4 cup of coconut oil 1 cup of buckwheat flour 1 cup of almond flour 4-5 Tbsp of cacao powder 1 tsp of baking powder vanilla pod (scraped) pinch of salt For the strawberry icing: 1 cup of coconut oil 1 1/2 cup of strawberries 2 Tbsp of agave syrup 1 vanilla pod (scraped) For the topping: fresh strawberries edible flowers DIRECTIONS: Start by preheating your oven to 350 F. Peel and boil your pumpkin until soft and let it cool down. Once cooled, blend into a puree and measure out a cupful and set aside. In a blender, add pumpkin puree and the rest of the cake ingredients and mix well together until you have a nice smooth cake batter. If you are using a cake form, pre-grease with some coconut oil (if you are using a silicone mold that usually won’t be necessary). Spread evenly and stick in the oven for 30-40 minutes or until you get a hard outer shell but inside is still nice and moist. Test whether the cake is done by sticking a toothpick in the middle – it should come out dry. Let cake cool when it is done. For the icing, blend the strawberries, coconut oil, vanilla and agave altogether until you get a smooth bright pink icing! No nasties involved. Drizzle the icing on top – I like it when it runs over the sides – and decorate with fresh strawberries and pretty flowers. #bestofvegan recipe.