Pumpkin Cocoa Swirl Cake Recipe

Name: Pumpkin Cocoa Swirl Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups pumpkin puree roasted; 1/4 cup coconut oil; 1 cup light brown sugar; 2 eggs; 2 cups spelt flour; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon ground cinnamon; nutmeg; cloves; 3 tablespoons cocoa powder; 3 teaspoons water

Servings: persons

1 1/2 cups pumpkin puree roasted
1/4 cup coconut oil
1 cup light brown sugar
2 eggs
2 cups spelt flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
nutmeg
cloves
3 tablespoons cocoa powder
3 teaspoons water

1
Preheat oven to 180u00b0C (approximately 350u00b0F).
2
Grease cake pan.
3
In a bowl, place pumpkin puree, melted oil, sugar, and eggs and mix well. Gradually add flour, baking powder, baking soda, cinnamon, 1 pinch of nutmeg and 1 pinch of cloves, mixing well.
4
Remove 1/3 of batter and place in a separate bowl and add cocoa and water and mix well.
5
Pour plain batter and cocoa batter into greased cake pan, alternating layers to create swirl affect.
6
Bake in preheated oven for about 30-40 minutes.
7
Let cool in pan for about 10 minutes before removing from pan.

659

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups pumpkin puree roasted, 1/4 cup coconut oil, 1 cup light brown sugar, 2 eggs, and more.

Yes, Pumpkin Cocoa Swirl Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cocoa Swirl Cake

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