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🍰 Vegan Marble Cake

196 kcal · 30 min · 4 servings

Ingredients

• 1 tsp neutral vegetable oil
• 1 Hokkaido pumpkin (or 300 g pumpkin puree)
• 200 g spelt wholemeal flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon (or Naturally Good Rise & Shine spice)
• 1 pinch salt
• 100 ml rapeseed oil
• 80 g whole cane sugar (or coconut blossom sugar)
• 1 orange (juice)
• 2 tbsp carob bean flour
• 3 tbsp cocoa powder
• 3 tbsp plant drink (plant milk) (approx.)

Instructions

1. 1. Lightly grease a bundt cake pan. Cut the pumpkin in half in the middle, remove the seeds, place on a baking sheet and bake in the preheated oven at 200 °C (convection 180 °C; gas: setting 3) for about 35-40 minutes. As soon as the pumpkin is soft, puree with an immersion blender.
2. 2. In a mixing bowl, thoroughly mix flour, baking powder, baking soda, cinnamon and salt.
3. 3. Mix the pumpkin puree well with oil, sugar, orange juice and carob bean flour.
4. 4. Add the liquid ingredients to the dry ingredients and stir everything into a smooth batter.
5. 5. Pour half of the batter into another bowl. Mix cocoa powder with plant milk and add to the other half of the batter, resulting in two different batters.
6. 6. Fill the first half of the pumpkin batter into the baking pan. Then add the chocolate batter half on top.
7. 7. Drag a fork through the batter mixture to create a marble pattern.
8. 8. Bake the marble cake in the preheated oven at 180 °C (convection 160 °C; gas: setting 2–3) for about 60 minutes (perform toothpick test).
9. 9. Let the cake cool in the pan for 10 minutes and then carefully turn it out.

Nutrition per serving

• kcal: 196
• Protein: 4 g · Fett/Fat: 9 g · Carbs: 23 g