Vegan Chocolate Pumpkin Swirl Loaf Cake.
A delicious seasonal dessert - vegan chocolate pumpkin swirl loaf cake is sure to be a crowd pleaser!
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 cup white spelt flour (or all-purpose flour)
- 1/2 cup organic cane sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup organic canola oil (or melted vegan buttery spread)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon apple cider vinegar
- 1/2 cup water
- 1/4 cup dairy free chocolate chips
- 1 cup white spelt flour (or all-purpose flour)
- 1/4 cup organic cane sugar
- 1/4 cup brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 cup organic canola oil (or melted vegan buttery spread)
- 3/8 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 1/8 cup water
Instructions
- 1
Preheat oven to 350 degrees. Line a loaf pan with parchment paper.
- 2
Whisk together the flour, sugar, cocoa powder, baking soda, and salt. Add the oil, vanilla, vinegar, water, and chocolate chips and mix together. Set aside.
- 3
Whisk together the flour, sugars, baking powder, baking soda, nutmeg, cinnamon, and salt. Add the oil, vanilla, pumpkin, and water, and mix together. Set aside.
- 4
Spoon the batter into the pan, alternating between the pumpkin and chocolate to make a marbled pattern. For example, do chocolate, pumpkin, chocolate pumpkin, and then do another layer on top - pumpkin, chocolate, etc.
- 5
Bake at 350 degrees for about 40-50 minutes. Remove from oven and allow to cool in pan for about 30 minutes, then remove by using the parchment paper to lift the cake out.
- 6
Allow to cool fully before slicing.