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 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 1Cake
Author Klaraslife
Ingredients
150gof pumpkin puree
100mlmaple syrup
50gSugar
2flax eggs2 tbsp ground flaxseed mixed with 6 tbsp water
30mlof milkhazelnut or oat milk + 2 tbsp more
30mlof oilcoconut or sunflower oil melted
225gwheat flour
1tspof baking soda
1tspbaking powder
1tspcinnamon
1/4tspground ginger
1/4tspnutmeg
pinchof salt
3tbspcocoa powder
70gchocolate 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.