INGREDIENTS
2 cups pumpkin puree (about 300 gr. fresh peeled) (butternut squash works well here too)
190 gr. spelt flour
100 gr. (1/2) cup fine cane sugar
1/4 cup vegetable oil (I used coconut oil, olive oil good too)
1/4 cup yogurt (or coconut cream)
30 gr. unsweetened cocoa powder (about two rounded tablespoons)
2 eggs
5 gr. (1 1/2 tsp.) baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 to 1/2 cup chopped walnuts
PROCEDURE
1. Beat eggs and sugar together until fluffy.
2. Gradually mix in the oil.
3. Beat the pumpkin puree and the yogurt or coconut cream together.
4. Sift the flour, baking powder, soda and salt together.
5. Gradually mix the above dry ingredients into the pumpkin mixture until smooth.
6. Fold in the chopped nuts.
7. Pour 2/3 of the prepared batter into a greased and floured tube pan.
8. Mix in the cocoa powder into the remaining batter. Place dollops on top of the plain batter and swirl with a knife.
9. Bake cake for about 35 min. in a preheated 180deg C (370deg F) oven. Remove to cooling rack to cool.