Marbled Chocolate Pumpkin Cake | vegan

This post is also available in german/deutsch.Hi friends! Marbled chocolate pumpkin cake is a sweet dream for your autumn coffee table.

Making Pumpkin puree: half your pumpkin, remove the seeds, and place the halves on a baking sheet. Bake the Pumpkin in the oven 180 °C for 25 minutes or until the pumpkin is soft.

Ingredients for marbled chocolate pumpkin cake
150 g of pumpkin puree
100 ml maple syrup
50 g Sugar
2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water)
30 ml of milk (hazelnut or oat milk) + 2 tbsp more
30 ml of oil (coconut or sunflower oil) melted
225 g wheat flour
1 tsp of baking soda + 1 tsp baking powder
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
pinch of salt
3 tbsp cocoa powder
70 g chocolate chips + more for decoration

Preheat oven to 180 °C degrees. Layer a greased loaf pan.
Put the pumpkin puree in a bowl and mix with syrup, sugar, flax eggs and milk. Put aside.
In a second bowl, mix the flour, the spices, baking powder, soda and salt. Add dry ingredients to wet ingredients and mix until just combined. Next, stir in melted oil.
Pour one half of the batter into the pan. In the other half of batter stir in cocoa powder, chocolate chips and 2 tbsp milk.
Now put the chocolate dough on the pumpkin dough. Swirl the batters together with a knife, just about 3-4 times. Sprinkle with chocolate chips.
Bake for 50-60 minutes until a tester comes out clean. Mine were perfect at 60 minutes. Cool in pan for 10 minutes, then transfer to a wire rack to finish cooling.

Enjoy it!

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Marbled Chocolate Pumpkin Cake

This super delicious marbled chocolate pumpkin cake is a sweet dream for your autumn coffee table. It´s a vegan cake with flax eggs.

Course Cake

Cuisine vegan

Keyword pumkin bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 1 Cake

Author Klaraslife

Ingredients

• 150 g of pumpkin puree
• 100 ml maple syrup
• 50 g Sugar
• 2 flax eggs 2 tbsp ground flaxseed mixed with 6 tbsp water
• 30 ml of milk hazelnut or oat milk + 2 tbsp more
• 30 ml of oil coconut or sunflower oil melted
• 225 g wheat flour
• 1 tsp of baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• pinch of salt
• 3 tbsp cocoa powder
• 70 g chocolate chips

Instructions

• METHOD
• Preheat oven to 180 °C degrees. Layer a greased loaf pan.
• Put the pumpkin puree in a bowl and mix with syrup, sugar, flax eggs and milk. Put aside.
• In a second bowl, mix the flour, the spices, baking powder, soda and salt. Add dry ingredients to wet ingredients and mix until just combined. Next, stir in melted oil.
• Pour one half of the batter into the pan. In the other half of batter stir in cocoa powder, chocolate chips and 2 tbsp milk.
  
• Now put the chocolate dough on the pumpkin dough. Swirl the batters together with a knife, just about 3-4 times. Sprinkle with chocolate chips.
• Bake for 50-60 minutes until a tester comes out clean. Mine were perfect at 60 minutes. Cool in pan for 10 minutes, then transfer to a wire rack to finish cooling.

Notes

Making Pumpkin puree: half your pumpkin, remove the seeds, and place the halves on a baking sheet. Bake the Pumpkin in the oven 180 °C for 25 minutes or until the pumpkin is soft.

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