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.
of pumpkin puree
2 tbsp ground flaxseed mixed with 6 tbsp water
hazelnut or oat milk + 2 tbsp more
coconut or sunflower oil melted
of baking soda
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.
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.