pumpkin marbled snacking cake (gluten-free!)

By Ambitious Kitchen · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Line an 8 x 8 inch square baking dish with parchment and/or grease it with nonstick spray.
2. In a large bowl, whisk together the pumpkin, eggs, brown sugar, maple syrup, yogurt, melted butter and vanilla until smooth.
3. Add the almond flour, oat flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt to the same bowl and mix until smooth. Do not worry about overmixing.
4. Divide the batter in half, putting about 1 1/2 cups into a separate medium bowl. Stir the cocoa powder and 1/3 cup mini chocolate chips into that half until smooth.
5. Layer and marble: scoop pumpkin batter and chocolate batter alternately into the pan, covering the bottom. Shake and tap to settle, without smoothing. Repeat with a second layer of each on top. Once all the batter is in, tap and shake the pan, then smooth the top with a spatula.
6. Using a butter knife, gently zigzag through the batter both up-and-down and side-to-side, making a few figure eights, but not so much that the swirl disappears. Tap and shake the pan again to level the batter.
7. Bake 30 to 40 minutes, until a tester inserted into the center comes out clean. Cool completely before frosting.
8. Make half the frosting as directed in the recipe by dividing its ingredients in half.
9. Spread the frosting over the top of the cool cake, right to the edges. Sprinkle 2 tablespoons mini chocolate chips over the top. Cut into 12 or 16 slices.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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