Vegan Chocolate Pumpkin Cake

I made this vegan chocolate pumpkin cake for the first time last year as a bit of an experiment. I'd just come back from catering for a yoga retreat where the menu was vegan. I’d had great success with a batch of vegan olive oil brownies whilst there so I tweaked the recipe slightly and improvised with the pumpkin. The result was delicious. Fudgy, chocolatey with sweet warming spice from the pumpkin swirls. Its a perfect cake for an Autumnal celebration.

Ingredients

*Chocolate dry*

150g flour (I use spelt)
75g cocoa
125g light brown sugar
1/2 tsp baking powder
15g cornflour
Pinch of salt
*Chocolate wet*
275ml mild olive oil
250ml oat milk

*Pumpkin dry*

100g flour
75g light brown sugar
1/3 tsp baking powder
10g cornflour
2 tsp mixed spice
*Pumpkin wet*
150g roasted pumpkin flesh
100ml mild olive oil
100ml oat milk
1 tsp vanilla extract
Method
Line sides and base of an 8inch spring form cake tin with parchment. Preheat oven to 180degrees
Whisk together your chocolate dry ingredients in one bowl and your wet in the other. Fold wet into dry.
In a separate bowl whisk together your pumpkin dry ingredients.
Blend together your wet using a blender. I use a @nutribullet but a stick blender or food processor would also do.
Fold wet into dry.
Pour 1/2 of your chocolate mix into the tin followed by 2/3s of the pumpkin. Use a knife to swirl the pumpkin mix through slightly.
Repeat with the remaining chocolate followed by the pumpkin and use a sharp knife or skewer to create swirls
Bake for 30 mins - remove and allow the chocolate pumpkin cake to cool. Enjoy.

For more vegan desserts try this Spice roast plums or this Aqua-faba chocolate mousse.