Pumpkin & Chocolate Chip Ring Cake
Pumpkin and chocolate make the perfect autumn cake. Dip it in a cup of hot milk or tea for ultimate indulgence.
Rainy day here in Shanghai, desire to leave my house = zero, recovery from my shoulder injury = still in process so no gym for me yet, so what’s better than killing time with some sweet baking?
Full autumn mood, this ring cakes feature my beloved pumpkin and chocolate, which together make a spongy, soft cake. NO BUTTER and NO DAIRY in today’s baking, we use instead organic coconut oil. Plus extra fibre from the whole wheat flour and a little sweetness from coconut sugar!
Ingredients (makes 1 8 inch ring cake):
- 300 g whole wheat flour
- 15 g cacao powder
- 160 g coconut sugar
- 3 medium size eggs, room temperature
- 200 g pumpkin pure’
- 80 ml melted coconut oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 80 g chocolate chunks
- a pinch of salt
We are going to use extra virgin coconut oil for this recipe, which is gonna give our cake a slight coconut flavour
In a bowl beat eggs with sugar and vanilla extract
Add the pumpkin pure
flour, baking powder and soda and salt
Slowly stir all in while you slowly pour in the coconut oil
Divide the batter into 2 and stir in the cacao powder into one half and fold in the chocolate chips in the other half (save a few for the top)
Grease and flour o ring cake mold, pour the chocolate batter at the bottom, cover with the pumpkin one and top it off with extra chocolate chunks
bake at 180 C for about 40-45 min
Remove from the oven, let it cool down completely then dust with powdered sugar
This is SO good dipped into a hot cup of milk or tea
Give this a try!