Freshly Baked by Moi!
Freshly Baked by Moi!

Into everyone’s life, a little sweetness must fall. I say this because I need there to be a little wiggle room in this new way of eating that I have adopted. You know, the low fat, high carb (starch), plant based diet.

I am following the eating plan designed by Dr. John McDougall for good health and vitality. So, it’s no added oils or fats but includes lots of starchy veggies and grains, other veggies and fruits. Nuts, avocados and seeds are considered a delicacy, to be consumed occasionally and in small quantities.

Dr. McDougall says that it is okay to use a small amount of sugar to complement and add flavour to the foods that we eat. So, for instance, ketchup is okay with no fat, oven baked French Fried Potatoes.

So, I decided that when I need a little dessert for a little something, I would look for some recipes that are low fat. And I found one that I absolutely love.

Isa Chandra, the creative chef says: “This loaf is dense, chocolaty and moist, with undertones of pumpkin and autumnal spices laced throughout. It’s also lower in fat than most dessert loaves, with only 2 tablespoons of oil in the batter.”

How right she is and how sweet it is!!

One of my Favorite Cookbooks
One of my Favorite Cookbooks

Please note that this recipe also appears in the Forks Over Knives Cookbook  and is a little different than the recipe in the link I have provided. The coconut oil is replaced by 3TBSP of almond butter, which is what I used.

In the Beginning...
Assemble the Ingredients
Freeze the Leftovers!
Don’t Forget the Pumpkin.
The First Go-Togethers
The First Go-Togethers
Add the Dry Ingredients
Add the Dry Ingredients
And then the Chocolate Chips
And then the Chocolate Chips
Ready for the Oven
Ready for the Oven

Bake at 350 degrees F for 45 to 55 minutes. Cool in pan for ten minutes or so. Turn out and cool on baking rack. Slice and enjoy!!!!

Vegan Annie’s Handy Kitchen Tips

Hide tasty vegan treats in the freezer. Otherwise, those who shall remain nameless will eat hunks of them until they are gone! Seal up the goodies, put fake names on them, wrap scads of packing tape around the cookie tins and say a prayer.

Canned pumpkin, applesauce, mashed banana, mashed black beans are great pinch hitters for oil and fat..

Leftover canned pumpkin can be frozen for use at a later date.

Do not over mix batters, whether by hand or with a mixer. They can become tough very quickly.

Treat yourself once in a while. You are worth it!

May all beings be happy and free.



  • September 26, 2016 at 8:39 am

    Hey Anne!
    This sounds delicious and is just what I was looking for to use up lots of pumpkins that I have grown on the allotment. I love chocolate too and this combination sounds like a match made in heaven to me. I am so going to make this. I will print your recipe off.

    I love making the most of seasonal fruit and vegetables and now that Fall is well and truly on it’s way this sounds like a festive feast to me. I have never bought almond butter before. I normally just use flora freedom margarine or coconut oil but I will buy some and follow your recipe. I like coconut oil but I find it makes everything very sticky and oily so I have been meaning to buy some anyway. I will let you know how it goes and post you a pic of the finished product.

    Thank you so much for this article

    Take care

    Rachel Weightman


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