Fudgy chocolate, pumpkin swirl cake (vegan)

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I made this cake for the first time last year as a bit of an experiment. I'd just come back from catering for a yoga retreat where the menu was vegan. I’d had great success with a batch of vegan olive oil brownies whilst there so I tweaked the recipe slightly and improvised with the pumpkin. The result was delicious. Fudgy, chocolatey with sweet warming spice from the pumpkin swirls. Its a perfect cake for an Autumnal do and is rather fun if you’re hosting anything around halloween or thanksgiving. 

Ingredients

*Chocolate dry*

  • 150g flour (I use spelt)

  • 75g cocoa

  • 125g light brown sugar (or coconut)

  • 1/2 tsp baking powder

  • 15g corn flour

  • Pinch of salt

  • *Chocolate wet*

  • 275ml mild olive oil

  • 250ml oat milk

*Pumpkin dry*

  • 100g flour

  • 75f light brown sugar

  • 1/3 tsp baking powder

  • 10g corn flour

  • 2 tsp mixed spice 

  • *Pumpkin wet*

  • 150g roasted pumpkin flesh

  • 100ml mild olive oil

  • 100ml oat milk (I use Oatly)

  • 1 tsp vanilla extract

    Method

  • Line sides and base of an 8inch spring form cake tin with parchment. Preheat oven to 180degrees

  • Whisk together your chocolate dry ingredients in one bowl and your wet in the other.  Fold wet into dry.

  • In a separate bowl whisk together your pumpkin dry ingredients.

  •  Blend together your wet using a blender. I use a @nutribullet but a stick blender or food processor would also do.

  • Fold wet into dry.

  • Pour 1/2 of your chocolate mix into the tin followed by 2/3s of the pumpkin. Use a knife to swirl the pumpkin mix through slightly.

  • Repeat with the remaining chocolate followed by the pumpkin and use a sharp knife or skewer to create swirls

  • Bake for 30 mins - remove and allow to cool. Enjoy.

Alexandra Dudley