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.
Servings 1 Cake
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.