The richness of the chocolate combined with the very light spiced notes really made this cake stand out. I couldn't decide which one to eat first and with only one tin to bake the cake, I decided to combine them together! Both batters are moist because of the pumpkin puree.
The coconut sugar really brings this cake together… I made it for the office and they all loved it! Regular sugar doesn’t contain any vital nutrients and therefore supply “empty” calories. However, coconut sugar does retain quite a bit of the nutrients found in the coconut. It's still sugar, but only a little was used.
Naturally eggless, dairy free, and perfect for all eaters, vegan or not!
You can add frosting or a ganache. Up to you.
1 x 8cm cake tin OR 1 x loaf tin
2 large bowls
- Preheat your oven 350F/175C/gas mark 4 and line your tin with parchment baking paper, the side too
- Make the “buttermilk” by mixing the mylk and apple cider vinegar together then set aside for 15 minutes
- Sift the flour, baking powder, bicarbonate of soda, set aside
- In a large bowl, cream together the vegan butter and coconut sugar. Add the vanilla extract & salt. Add the flour mix using a hand help mixer (do not over mix)
- SEPARATE THE BATTER in 2 mixing bowls and add with a wooden spoon:
- Chocolate Batter – sifted cocoa powder
- Pumpkin Batter – pumpkin puree and spice the batter
- Using a large spoon (I used an ice cream scoop) alternate adding both batters to the cake/loaf tin
- With a butter knife, gently swirl the mix
- Bake for 30-35 minutes or until a skewer comes out clean
- Let cool and decorate with icing sugar, chocolate ganache or chocolate frosting.