Marbled Chocolate Pumpkin Cake
Ingredients
- 150 g pumpkin puree
- 100 ml maple syrup
- 50 g vegan sugar
- 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water)
- 30 ml milk (hazelnut or oat milk) plus 2 tbsp more
- 30 ml oil (coconut or sunflower oil) melted
- 225 g wheat flour
- 1 tsp 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 vegan chocolate chips
Preparation
Preheat oven to 350F/180°C. Grease a loaf pan.
Put the pumpkin puree in a bowl and mix with syrup, sugar, flax eggs and milk. Set aside.
In a second bowl, mix the flour, spices, baking powder, soda and salt.
Add dry ingredients to wet ingredients and mix until just combined. Then stir in the melted oil.
Pour one half of the batter into the pan.
Stir cocoa powder and 2 tbsp milk into the other half of the batter.
Place the chocolate batter on top of the pumpkin batter. Swirl the batters together with a knife about 3-4 times.
Bake for 50-60 minutes until a tester comes out clean.
Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
