Vickys Pumpkin Chocolate Marble Loaf GF DF EF SF NF

Vickys Pumpkin Chocolate Marble Loaf GF DF EF SF NF

The kids really liked this! I tried to cut the amount of sugar that I’d normally use so taste the batter before you bake and add …more


10 servings

  1. 225 grams gluten-free / plain flour

  2. 1/8 tsp xanthan gum if using gluten-free flour

  3. 1 1/2 tsp baking soda

  4. 1/4 tsp baking powder

  5. 1 tsp ground cinnamon

  6. 1/2 tsp ground ginger

  7. 1/2 tsp ground nutmeg

  8. 1 pinch ground allspice

  9. 220 grams pumpkin puree – Tesco sells Libbys brand in the world

  10. or make your own by boiling chopped pumpkin /squash then mashing

  11. 220 ml full fat coconut milk

  12. 4 tbsp (heaping) dark brown sugar

  13. 4 tbsp maple syrup

  14. 1 tsp vanilla extract

  15. 45 grams chocolate chips – Moo-Free and Enjoy Life are both free

  16. 30 grams cocoa powder

  17. 2 tbsp full fat coconut milk


  1. Preheat the oven to gas 5 / 190C / 375°F and lightly grease a loaf tin

  2. Mix together the flour, xanthan gum if using, baking soda & powder and the spices

  3. 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

  4. Spoon half of the batter into the greased loaf tin

  5. To what’s left in the bowl, stir in the cocoa, chocolate chips and milk

  6. Spread on top of the mixture in the tin then swirl the 2 layers together with a knife to create the marbled effect

  7. Bake for 40 – 45 minutes or until a toothpick inserted in the middle comes out dry

  8. Let cool completely in the tin before turning out to slice

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