Cooking Instructions
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Step 1
In a bowl beat
Eggs (3)
with
Coconut Sugar (160 g)
and
Vanilla Extract (5 mL)
.
Step 2
Add the
Canned Pumpkin Purée (200 g)
,
Whole Wheat Flour (300 g)
,
Baking Powder (4 g)
,
Baking Soda (5 g)
and
Salt (1 pinch)
.
Step 3
Slowly stir all in while you slowly pour in the
Coconut Oil (80 mL)
.
Step 4
Preheat oven at 350 degrees F (180 degrees C).
Step 5
Divide the batter in half. Stir in the
Cacao Powder (15 g)
into one half, and fold in the
Chocolate Chunks (80 g)
in the other half, saving a few for the top.
Step 6
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.
Step 7
Bake at in preheated oven for about 40-45 minutes.
Step 8
Remove from the oven, let it cool down completely then dust with
Powdered Confectioners Sugar (to taste)
.
