This chocolate marble pumpkin cake has brought back memories of my first trip to Ireland and how I discovered there as a child that pumpkin is used for much more than making vegetable soups and savory garnishes.
I had never tasted a cake made with pumpkin and I fell head over heels in love with the incredible taste and texture that this fruit (because it's actually a fruit) gives to biscuits and other cakes in the sky.
- 350 g flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 2 teaspoons cinnamon or pumpkin spice mix
- 1/2 teaspoon salt
- 340 g pumpkin puree
- 120 ml sunflower oil
- 200 g organic cane sugar
- 60 ml orange juice
- 60 ml, milk (or vegetable drink) + 1 teaspoon apple cider vinegar
- 1 egg or 1 very ripe banana
- 3 tbsp cocoa powder
- 3-4 tbsp hot coffee or warm plant-based milk
- 120g non-chocolate chocolate chips that melt because they melt. It must be cookie nuggets that hold up to the heat
Preheat the oven to 175°C.
Grease and line a rectangular tin with baking paper so that there is a protrusion on both sides. Mine is 22 cm long
In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt.
In another bowl put the pumpkin puree, oil, sugar, orange juice, milk and egg (or banana). Mix well.
Pour the wet ingredients into the bowl of dry ingredients and stir until combined.
Divide the dough in two. In a small cup, mix the cocoa powder and hot coffee from the pumpkin dough and add it to one of the two halves.
Fill the mold alternating spoonfuls of the two doughs.
When we have it filled, and with the help of a skewer stick, move the dough making curves.
Cover with the chocolate chips and bake for about 50-60 minutes until a toothpick comes out almost clean with some melted chocolate chips.
Let the cake cool for about 20 minutes before unmolding it and letting it cool completely before serving
Tips and Tricks
- It freezes well for up to 3 months but I recommend that you freeze it already in pieces to defrost it easily
- Difficulty: easy
- Prep time: 10 minutes + baking time
- Servings: 10