Ingredients
- 225 grams gluten-free / plain flour
- 1 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 pinch ground allspice
- 220 grams pumpkin puree - Tesco sells Libbys brand in the world foods aisle
- 220 ml full fat coconut milk
- 4 tbsp (heaping) dark brown sugar
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- 45 grams chocolate chips - Moo-Free and Enjoy Life are both free-from brands
- 30 grams cocoa powder
- 2 tbsp full fat coconut milk
Instructions
- Preheat the oven to gas 5 / 190C / 375F and lightly grease a loaf tin
- Mix together the flour, baking soda & powder and the spices
- Stir in the pumpkin puree, milk, sugar, syrup and vanilla and beat until smooth.
- Taste and see if you want to add more sugar.
- If you're planning on frosting the cake you won't need extra sugar
- Spoon half of the batter into the greased loaf tin
- To what's left in the bowl, stir in the cocoa, chocolate chips and milk
- Spread on top of the mixture in the tin then swirl the 2 layers together with a knife to create the marbled effect
- Bake for 40 - 45 minutes or until a toothpick inserted in the middle comes out dry
- Let cool completely in the tin before turning out to slice
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