Whole Wheat Pumpkin Chocolate Chip Ring Cake
A stunning marbled ring cake that combines autumn spice with rich chocolate in every slice. This whole wheat beauty layers pumpkin and cocoa batters for visual drama and complex flavor. The pumpkin purée keeps the cake moist while coconut oil adds subtle richness; chocolate chunks provide textural contrast against the tender crumb. The cacao layer grounds the natural sweetness of coconut sugar and pumpkin, creating balance rather than cloying indulgence. Make this for fall gatherings, potlucks, or when you want an impressive dessert that feels homemade but looks bakery-worthy. This version skips refined sugar and all-purpose flour, making it appealing to those seeking whole grain baking. The ring shape is both elegant and practical, offering beautiful slices with built-in presentation. Serve at room temperature with coffee or tea.
Ingredients
- 3 egg
- ¾ cups coconut sugar
- 1 teaspoon vanilla extract
- 7 oz canned pumpkin puréefresh pumpkin purée1:1produce
ensure excess moisture is drained
- 2 ½ cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- 5 ½ tbsp coconut oil
- ½ oz cacao powder
- 2 ¾ oz chocolate chunkschocolate chips0.8:1chocolate
smaller pieces, less dramatic texture
- powdered confectioners sugar(optional)
Instructions
- 1
Beat eggs with coconut sugar and vanilla extract until combined.
- 2
Add pumpkin purée, whole wheat flour, baking powder, baking soda, and salt to the egg mixture.
- 3
Slowly stir while gradually pouring in coconut oil until fully incorporated.
- 4
Preheat oven to 350 degrees F.
- 5
Divide batter in half. Stir cacao powder into one half and fold chocolate chunks into the other half, reserving some chunks for topping.
- 6
Grease and flour a ring cake mold. Pour chocolate batter on bottom, then top with pumpkin batter and reserved chocolate chunks.
- 7
Bake in preheated oven for about 40-45 minutes.
- 8
Cool completely, then dust with powdered confectioners sugar.
Tips
Pour chocolate batter first into the greased ring mold to ensure it stays at the bottom during baking. The pumpkin batter is denser and less likely to sink, creating stable layers.
Reserve chocolate chunks before folding to sprinkle on top. This gives you visual definition between layers and ensures chocolatey bites in the finished cake.
Cool the cake completely before dusting with powdered sugar. Dust right before serving to prevent the sugar from dissolving into the moist crumb.
Good to Know
Cover and refrigerate up to 4 days. The whole wheat flour and pumpkin purée keep this cake moist longer than typical cakes.
Bake the cake up to 2 days ahead. Cool completely, wrap tightly, and refrigerate. Dust with powdered sugar just before serving.
Slice and serve at room temperature with coffee, tea, or whipped cream. Pairs well with apple cider in fall.
Common Mistakes
Skip mixing the batter halves together after dividing. Overmixing once chocolate and cacao powder are added toughens the crumb.
Don't preheat the oven before pouring the batter. A cooler oven causes uneven baking and gummy centers in this dense cake.
Substitutions
ensure excess moisture is drained
FAQ
Can I make this without a ring mold?
Yes, use a standard 9-inch round or bundt pan. Adjust baking time by checking at 35 minutes; bundt pans may bake faster. The marbled effect still works, though presentation differs.
Can I freeze this cake?
Wrap cooled, unfrosted cake tightly in plastic wrap and freeze up to 3 months. Thaw at room temperature for 2-3 hours. Dust with powdered sugar after thawing to prevent wet surface.
What if I don't have canned pumpkin purée?
Use fresh roasted pumpkin purée at the same weight, but ensure excess moisture is strained out first. Alternatively, use sweet potato or butternut squash purée for similar moisture and sweetness.