Pumpkin and chocolate sponge cake

Preheat the oven to 180 degrees. Beat the eggs with the previously hydrated dates, add the yogurt, the liquid coconut oil and the pureed roasted pumpkin.

Set aside 20 grams of oat flour. Mix the remaining oat flour, almonds and yeast and add them to the mixture.

Separate the mixture into two equal parts and add the cocoa to one and the flour to the other. Pour into a 18-20 cm mold previously lined, alternating the two mixtures. You can decorate with nuts. Bake for about 40-45 minutes.

Let cool in the mold and decorate to taste. You can make a chocolate ganache with 100 ml of cream and 200 grams of dark chocolate and sprinkle with nuts. Enjoy!