Chocolate pumpkin cake
Chocolate pumpkin cake
Ingredients:
Pumpkin cake:
- 220 g flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon or pumpkin spice
- 1/2 tsp salt
- 340 g pumpkin puree
- 120 ml neutral oil
- 60 ml orange juice or vegetable milk + 1 tsp apple cider vinegar
- 1 flaxseed egg (stir 1 tbsp ground flaxseed into 3 tbsp warm water and let stand for about 5 minutes) or 1 large hen's egg
- 120 g FRANKY chocolate chopped small
Chocolate cake:
- 3 tbsp cocoa powder
- 3-4 tbsp hot coffee or vegetable milk
Topping (optional):
- Caramel sauce
Instructions:
Pumpkin Pie:
- Preheat oven to 175 degrees. Cover loaf pan with baking paper.
- Mix flour, baking powder, baking soda, cinnamon and salt in a bowl.
- Mix pumpkin puree with the oil, orange juice and flaxseed egg.
- Now pour wet ingredients into the dry and mix everything together to form a dough.
Chocolate cake:
- Put half of the pumpkin pie batter in another bowl. In a cup, mix the cocoa powder and hot coffee (or vegetable milk) and stir into one half from the batter. Then stir in 2/3 of the chopped chocolate.
- Using a tablespoon, pour half of the orange batter into the prepared baking pan. Then, using another tablespoon, put half of the chocolate batter on top. Repeat this process with the remaining batter.
- Finally, run a knife through the batter to create a marbling. Spread the remaining chopped chocolate over the batter and bake the cake for about 60 minutes.
- Then let the pumpkin cake cool in the pan for at least 20 minutes.
- When the cake is completely cooled, you can slice it and enjoy it with caramel sauce!