Cooking Instructions
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Step 1
In a bowl beat Egg (3) with Coconut Sugar (160 gram) and Vanilla Extract (1 teaspoon).
Step 2
Add the Canned Pumpkin Purée (200 gram), Whole Wheat Flour (300 gram), Baking Powder (1 teaspoon), Baking Soda (1 teaspoon) and Salt (1 pinch).
Step 3
Slowly stir all in while you slowly pour in the Coconut Oil (80 milliliter).
Step 4
Preheat oven at 355 degrees F (180 degrees C).
Step 5
Divide the batter in half. Stir in the Cacao Powder (15 gram) into one half, and fold in the Chocolate Chunks (80 gram) 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).
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