The super soft whole wheat pumpkin and cocoa plumcake is the ideal marbled cake for breakfast in the morning.
Easy to make with basic ingredients that we all have in our pantry, this marbled plumcake is soft thanks to the pumpkin added to the batter; pumpkin that was left over after preparing the gratin pasta and that should not be wasted.
So, I made this fragrant plumcake to make the breakfasts of a dear cousin who spent a few days at our house during the Immaculate Conception period special, and he really enjoyed starting the day with a simple homemade cake.
If you want to make it even more delicious, you can also spread the slices with a thin layer of spreadable cream or jam.
OTHER INTERESTING RECIPES WITH PUMPKIN:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10/12 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 1/2 cups pumpkin (weight without skin)
- 3/4 cup sugar
- 3 eggs
- 1/2 cup rice oil
- 1 3/4 cups whole wheat flour
- 1/2 cup potato starch
- 1 tbsp baking powder
- vanilla (in pulp or extract)
- 2 tbsp tbsp whole wheat flour
- 1/4 cup unsweetened cocoa powder
Tools
- Food Processor
- Loaf Pan 12 inches
Steps
Blend the pumpkin well and preheat the oven to 356°F
In a bowl, beat the eggs with the sugar using an electric whisk.
With the whisk on low speed, pour the oil and let it incorporate.
Add the blended pumpkin pulp and mix.
Add the sifted whole wheat flour and mix (I prefer to use a spatula to avoid the flour spreading everywhere).
Also add the sifted potato starch.
Flavor the batter with vanilla and mix everything delicately.
Sift the baking powder directly into the batter and then pour half of the batter into a clean bowl.
Add the cocoa by sifting it directly into the bowl. In the bowl with the white batter, add 2 tbsp of flour to ensure both batters have the same consistency.
Grease and flour the loaf pan and alternate the batters.
Move the batter around with a wooden skewer and bake for about 40 minutes (always perform the skewer test to ensure it comes out dry).
Storage:
The whole wheat pumpkin and cocoa plumcake stays soft for a week in a cake container.
FAQ (Questions and Answers)
Can I make the plumcake with all-purpose flour?
Of course, in this case, the general batter flour will be 220 g instead of 200.
What can I use instead of vanilla?
I think cinnamon or grated orange peel would work well.
If I want to make it all white, how should I proceed?
Replace the cocoa dose with flour but do not add the 20 g needed to balance the consistency of the two batters.
