Vegan Chocolate Pumpkin Swirl Loaf Cake

• Course Dessert (Cuisine Dairy Free, Vegan, Nut Free In Prepared With Specific Ingredients.)

• Prep Time 10 minutes

• Cook Time 50 minutes

• Total Time 1 hour

• Servings 8

Ingredients

For the chocolate batter:

• 3/4 cup white spelt flour or all-purpose flour

• 1/2 cup organic cane sugar

• 1/4 cup unsweetened cocoa powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/4 cup organic canola oil or melted vegan buttery spread

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon apple cider vinegar

• 1/2 cup water

• 1/4 cup dairy free chocolate chips (Enjoy Life Brand Baking Chocolate Chips, Baking Isle)

For the pumpkin batter:

• 1 cup white spelt flour or all-purpose flour

• 1/4 cup organic cane sugar

• 1/4 cup brown sugar

• 1/2 teaspoon baking soda

• 1/4 teaspoon baking powder

• 1/4 teaspoon salt

• 1/8 teaspoon nutmeg

• 1/2 teaspoon cinnamon

• 1/4 cup organic canola oil or melted vegan buttery spread

• 3/8 cup pumpkin puree

• 1/2 teaspoon vanilla extract

• 1/8 cup water

Instructions

1. Preheat oven to 350 degrees. Line a loaf pan with parchment paper (or Pam Baking Spray)

Make the chocolate batter:

1. Whisk together the flour, sugar, cocoa powder, baking soda, and salt. Add the oil, vanilla, vinegar, water, and chocolate chips and mix together. Set aside.

Make the pumpkin batter:

1. Whisk together the flour, sugars, baking powder, baking soda, nutmeg, cinnamon, and salt. Add the oil, vanilla, pumpkin, and water, and mix together. Set aside.

Put it together:

1. Spoon the batter into the pan, alternating between the pumpkin and chocolate to make a marbled pattern. For example, do chocolate, pumpkin, chocolate pumpkin, and then do another layer on top - pumpkin, chocolate, etc.

2. Bake at 350 degrees for about 40-50 minutes. Remove from oven and allow to cool in pan for about 30 minutes, then remove by using the parchment paper to lift the cake out.

3. Allow to cool fully before slicing.

4. Enjoy!