RecipesBaking And Sweets

Chocolate Pumpkin Loaf Cake recipe

“A one-bowl, super easy, extra-moist chocolate pumpkin loaf cake, as part of a healthier approach to eating well.

Dairy Free
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Ingredients

For the recipe:
  • 55g Food Thoughts organic cocoa powder
  • 200g plain flour
  • 2 tsp Steenbergs baking powder
  • 1 tsp Steenbergs bicarbonate of soda
  • 1/4 tsp salt
  • 2 tbsp Steenbergs pumpkin spice blend
  • 340g pumpkin puree (fresh or canned)
  • 1 tbsp Steenbergs Organic vanilla extract
  • 70g extra virgin olive oil
  • 200g sugar (your choice, although coconut is a healthier alternative to granulated sugar)
  • 3 eggs, large free-range

“A one-bowl, super easy, extra-moist chocolate pumpkin loaf cake, as part of a healthier approach to eating well. No compromises, just delicious chocolatey treats, made using minimally processed ingredients, in a few simple steps.”

Many thanks to foodthoughts.co.uk and @the.greek.cook for this delicious recipe. 

Method

01
Preheat the oven to 175°C (350°F) and line a standard 9×5 inch loaf tin with parchment paper.
02
In a mixing bowl, whisk together the cocoa powder, flour, baking powder, baking soda, salt, and pumpkin spice blend until well combined.
03
Add in the pumpkin puree, oil, vanilla extract, sugar, and eggs. Mix until just combined. Transfer the batter to the prepared tin.
04
Sprinkle some pumpkin seeds, a pinch more of sugar, and pumpkin spice blend on top of the batter for an extra flavour boost.
05
Bake for 55-65 minutes or until a toothpick inserted into the centre of the cake comes out clean.
06
Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.