The marbled pumpkin bundt cake with chocolate and walnuts, is the dessert that best represents this early autumn in my kitchen!

The reason is clear because in this homemade cake the main autumn ingredients, namely pumpkin and walnuts, are the absolute protagonists along with the essential chocolate!

About the nutritional properties of this vegetable that screams autumn, and walnuts, I had already talked here; as for chocolate, suffice it to say it is the food of the gods, and thus it is easy to understand that this bundt cake meets all the requirements I constantly seek when cooking and baking desserts.

There is no butter in the batter and it is also suitable for lactose intolerant people

This recipe is easy to make and very satisfying, so I can only urge you to make this marbled pumpkin bundt cake while I finish off the last slice left in the cupboard!

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Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 10/12 slices
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter

260.37 Kcal

calories per serving

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Energy 260.37 (Kcal)
Carbohydrates 25.34 (g) of which sugars 10.63 (g)
Proteins 5.39 (g)
Fat 15.63 (g) of which saturated 4.25 (g)of which unsaturated 6.99 (g)
Fibers 2.18 (g)
Sodium 18.73 (mg)

Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

For this recipe, I took inspiration from her, then made my own changes

1 cup oz pumpkin
2/3 cup oz granulated sugar
1/2 cup oz rice oil
3 medium eggs (equivalent to 3 medium)
2 cups oz type 2 flour
1/4 cup oz soy milk
3.5 oz oz dark chocolate
3/4 cup oz walnuts (shelled)
ground cinnamon
1 tbsp oz baking powder
walnuts
chocolate

Tools

24 cm round cake pan

Steps

– The first two preparations to do are:
Melt the dark chocolate in the microwave or in a double boiler and blend the raw pumpkin cut into pieces until creamy.
Temporarily set these two ingredients aside.
– Using a mixer, beat the eggs with the sugar until the mixture becomes light and fluffy; with the mixer still running at low speed, gradually add the oil in a thin stream, then the milk, and finally the pumpkin pulp.
– Incorporate the sifted flour into the mixture using a spatula, add the baking powder, cinnamon, and coarsely chopped walnuts.
– Pour a little less than half the batter into another bowl, and add the melted and cooled chocolate, mixing carefully.
– Fill the greased and floured cake pan with the two mixtures, alternating them until finished, and decorate the surface with pieces of chocolate and walnuts.
– Bake the marbled pumpkin bundt cake in a preheated oven at 350°F (convection) for about half an hour (conduct the skewer test). Unmold after 15 minutes and let it cool.