Pumpkin & Chocolate Chip Ring Cake

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!

Let’s bake!

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!




About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.