Vegan Pumpkin Fudge Food

VEGAN PUMPKIN FUDGE

Steps:

• Line a 9x5 loaf pan with parchment paper so that it hangs over the side. Set aside.
• In a high-powered blender or food processor combine all the ingredients for the pumpkin layer. Blend until very smooth. Once the pumpkin fudge is creamy and smooth, spread it evenly onto the bottom of your prepared loaf pan. Place in the freezer while making the chocolate layer.
• Clean out the food processor and prepare the chocolate layer in the same way as the pumpkin layer. Spread onto the chilled pumpkin layer and return to the freezer for at least 2 hours.
• When frozen all the way through, cut the fudge into 12 pieces using a sharp, hot knife. Serve immediately. Uneaten fudge should be stored in the freezer.

VEGAN CHOCOLATE PUMPKIN FUDGE CAKE

Steps:

• Preheat oven to 350. Grease and flour an 8" cake pan.
• Melt the chocolate in a double boiler or in the microwave in 30 second increments.
• In a medium bowl, whisk together the pumpkin, water, vinegar, sugar, vanilla, oil, and salt.
• In a large bowl, sift together the cocoa powder, flour, baking soda, and baking powder. Add in spices and whisk to combine.
• Combine the wet mixture with the dry mixture until smooth. Pour in melted chocolate and whisk well to combine.
• Scrape batter into prepared pan and bake 35-40 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes, then remove from pan and continue cooling.