Description
A scrumptious blend of rich pumpkin and decadent chocolate, perfect for fall celebrations.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin spice
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- Mix the flour, sugar, baking powder, baking soda, salt, and pumpkin spice in a large bowl.
- Whisk together the pumpkin puree, vegetable oil, almond milk, and vanilla extract in another bowl.
- Combine the wet ingredients with the dry ingredients and mix until just combined.
- Divide the batter in half; add the cocoa powder to one half and mix well.
- Alternate dollops of pumpkin batter and chocolate batter in the cake pan, swirling them gently with a knife to create a marbled effect.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Notes
Consider using sugar substitutes for those with diabetes, and experiment with different plant-based milks.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg