Recipe Image

Servings:

Pumpkin & Chocolate Chip Ring Cake

Pumpkin and chocolate make the perfect autumn cake. Dip it in a cup of hot milk or tea for ultimate indulgence.

Total Time

1hr

5.0

2 Ratings

Author: The Fit Mediterranean

Servings:

Ingredients

•

Medium Eggland's Best Classic Eggs

•

3/4 cup

Coconut Sugar

•

1 tsp

Vanilla Extract

•

1 cup

Canned Pumpkin Purée

•

2 1/2 cups

Whole Wheat Flour

•

1 tsp

Baking Powder

•

1 tsp

Baking Soda

•

1 pinch

Salt

•

1/3 cup

Coconut Oil , melted

•

2 1/3 Tbsp

Cacao Powder

•

1/2 cup

Chocolate Chunks

•

to taste

Powdered Confectioners Sugar

Cooking Instructions

In a bowl beat Eggland's Best Classic Eggs (3) with Coconut Sugar (3/4 cup) and Vanilla Extract (1 tsp) .

Add the Canned Pumpkin Purée (1 cup) , Whole Wheat Flour (2 1/2 cups) , Baking Powder (1 tsp) , Baking Soda (1 tsp) and Salt (1 pinch) .

Slowly stir all in while you slowly pour in the Coconut Oil (1/3 cup) .

Preheat oven at 350 degrees F (180 degrees C).

Divide the batter in half. Stir in the Cacao Powder (2 1/3 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) .

Nutrition Per Serving

CALORIES

370

FAT

14.4 g

PROTEIN

8.8 g

CARBS

56.1 g