In a bowl beat
Coconut Sugar (3/4 cup)
Vanilla Extract (1 tsp)
Canned Pumpkin Purée (1 cup)
Whole Wheat Flour (2 1/2 cups)
Baking Powder (1 tsp)
Baking Soda (1 tsp)
Salt (1 pinch)
Slowly stir all in while you slowly pour in the
Coconut Oil (1/3 cup)
Preheat oven at 355 degrees F (180 degrees C).
Divide the batter in half. Stir in the
Cacao Powder (2 Tbsp)
into one half, and fold in the
Chocolate Chunks (1/2 cup)
in the other half, saving 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 in preheated oven for about 40-45 minutes.
Remove from the oven, let it cool down completely then dust with
Powdered Confectioners Sugar (to taste)