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.
Ingredients
Dry ingredients
- 350 g flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 2 teaspoons cinnamon or pumpkin spice mix
- 1/2 teaspoon salt
Wet ingredients
- 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
To top
- 120g non-chocolate chocolate chips that melt because they melt. It must be cookie nuggets that hold up to the heat
Directions
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
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Hi Loleta, I have a question: when you talk about pumpkin puree, what do you mean? Raw pumpkin? Or cooked? Roasted? Cooked?
Thank you very much
Hello
When I talk about pumpkin puree, I'm referring to cooked pumpkin. It can be roasted butternut squash in the oven or in the microwave.
A hug,
Loleta
Hello Loleta!! I love pumpkin and its recipes with it, but something that happens to me almost always with the pumpkin cakes I make is that it rises very well but then I don't know because when you take it out of the oven it goes down a lot, it is hard, compact ... for me inedible. Do you know why this happens to me? I don't give up and I'm going to try your recipe to see if it brings me luck !!
Hello Maite,
Pues no tego ni idea, ¿podría ser porque la calabaza tenga agua de más? Prueba a escupir un poco el agua que suelta una vez asada sobre todo si es en el microondas. Ya me contarás cómo te sale enlace bizcocho. Un abrazo y gracias por escribirme
Hola. La harina??? de reposteria ???
Hola Cristina, en mis recetas cuando no se menciona el tipo de harina es harina blanca de trigo. No hace falta que sea de repostería.
A hug and thanks for writing.
Buenisísino!!! Muy rico!!
Gracias por enseñarnos esta receta loleta!! 😍😍
¡Qué ilusión Maite! Muchas gracias
Hello, where does it say that one cup is placed the cocoa and the 3 teaspoons of coffee, but where do you mix the 60 ML of milk? I didn't understand. Thank you
Hi Paola, the milk is added with all the wet ingredients. Sorry I forgot to put it on. It's already corrected in the recipe, so lots of fries to write. A hug and happy day