We are entering this cake into The Great Denby Cake-Off Blogging Competition! Wish us luck! If you have interest in joining the fun, see the official rules here.
Ingredients
3/4 C coconut oil
1 C honey
5 eggs
1 tsp vanilla
1 15oz can of pumpkin
1 3/4 C spelt or whole grain flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 C spelt flour or whole grain flour
1 tsp baking powder
1/2 tsp salt
1/4 C cocoa
1/2 C almond milk
1/2 C dark chocolate chips melted
1 T coconut oil
1/2 C finely chopped pecans for garnish
Directions Heat oven to 350
1. In a medium sized bowl beat together oil and honey. Then beat in each egg one at a time until all combined. Beat in the vanilla.
2. Take out 1 1/4 C of mixture and set aside in a small bowl.
3. With the remaining batter make the pumpkin batter. Beat in the pumpkin.
4. Then beat in flour, baking powder, salt, cinnamon, nutmeg, cloves. Set aside.
5. Then for the chocolate batter beat in flour, baking powder, salt and cocoa. Then stir in or beat almond milk into batter. Set aside.
6. Spray bunt pan with cooking spray.
7. Pour in half of the pumpkin batter into the pan.
8. Then spoon on top half of the chocolate batter.
9. Spoon on the remaining pumpkin batter .
10. Then spoon on the remaining chocolate batter.
11. Swirl around a knife in the pan to combine batters a little.
12. Place pan in preheated oven.
13. Bake 45-50 min or until toothpick comes out clean.
14. Cool upright in pan on cooling rack for 10 min.
15. Combine melted chips and oil together in a small bowl.
16. Loosen cake around the edges and place on cooling rack for a 10 min.
17. Place cake on cake platter. Drizzle on chocolate. Garnish with nuts.
18. Serve and enjoy.
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