Pumpkin and Chocolate Cake (Vegan)

This cake is even more of a fluke than the apple one, and the result even better.

Ingredients:

- 300 g of pumpkin

- 1 cup of flour

- half a cup of Manitoba flour

- 3/4 cup of cane sugar

- pinch of salt

- 2 teaspoons of cremor tartaro (or yeast equivalent)

- a sprinkle of cinnamon

- a tablespoon of maize oil

- half a cup of rice milk (more or less....I may have added more: as we say in italian "ad occhio" - you will have to judge for yourself whether it needs a bit more milk if the mixture is too thick).

- dark chocolate

Boil the pumpkin and then mash it with a fork, and let it cool. Preheat oven to 180 C. In a separate bowl, mix together the dry ingredients (passing them first through a sieve): flour, sugar, salt, cremor tartaro, cinnamon. Once the pumpkin has cooled, add the maize oil, and then add to the dry mixture. Also add the dark chocolate, which you will have cut up (the amount is up to you - depends how chocolaty you want it!) The pumpkin will mix with the flour - then start adding the rice milk and keep mixing with a wooden spoon. Add rice milk until the consistency is smooth (not too runny, but not stodgy either).

Place in an oiled tray and bake in oven for about 45 minutes (check with a knife or toothpick before pulling out). It will acquire a lovely toasty color on top...and the chocolate will melt inside...need I say more? Let it cool and then ENJOY!