Sunday, October 17, 2010

Pumpkin Chili and Chocolate Cake


Today was a grey, drizzly day that got me in the mood for some serious comfort foods. I made this delicious pumpkin chili which I based off of this recipe. Mine is not fat free because I added a good amount of olive oil to cook the vegetables. I also used pumpkin instead of butternut squash. This chili is probably the best I've ever had. It's so flavorful and hearty.


I've been wanting a chocolate cake for the longest time! Now I am having it! I made this basic chocolate cake with a basic chocolate buttercream frosting. You can find a basic buttercream frosting recipe here. Just add 1/2 cup cocoa powder to it. I was going to make a layered cake but I got lazy.


Super moist and chocolatey. I'm a happy girl.

6 comments:

Jennifer and Jaclyn @ sketch-free vegan said...

THat is the yummiest vegan chocolate cake i've ever seen! Buttercream definately makes it extra delicieux.

Monique a.k.a. Mo said...

I don't know what looks better: the chili or the cake! Either way, I am so hungry for both right now! Mmm.

words evaded said...

That's so funny- I made an acorn squash & black bean chili today without having read this post until right now! Yours looks delicious, as does everything else you make... I've randomly read your blog for a few months now & actually bought the Olive Trees & Honey cookbook because everything you've made from it looks so amazing :)

vegannifer said...

Thanks for linking to that recipe. I have a gigantic butternut squash at home that would love to become this chili!

Stefanie said...

That chili looks nice and hearty. I have made the cake and my family liked it a lot. They couldn't believe a vegan cake could taste good.

Becca said...

The picture of the chocolate cake makes it look so perfect, so traditional. You should post that pic on VegWeb!