Chocolate Chip, Pumpkin & Rye Bundt Cake - Recipe

In case you haven’t realised it’s Halloween this Friday and with it comes the stressful task of carving a pumpkin. You have to improve on last year’s carving so you browse the internet for some inspiration, leave it to the last minute and end up carving the standard triangular eyes and jagged mouth!

Whatever you decide to carve you will most likely end up with ‘waste’ pumpkin, and here in the UK we don’t really make Pumpkin Pie like our transatlantic cousins. Us Brits prefer to bake a cake and that’s just what you can do with the following recipe which includes chocolate chips if you aren’t too sure about using pumpkin in a cake.

-200g pumpkin purée
- 100ml vegetable oil
- 150g granulated sugar
- 2 eggs
- 4 tbsp plain yoghurt
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp bicarbonate of soda
- 60g rye flour
- 110g plain flour
- 100g plain chocolate chips
- 1 tsp icing sugar, for dusting


1. Butter and flour a bundt cake pan. Preheat the oven to 180 C.

2. In a large bowl whisk together the pumpkin, vegetable oil, sugar, eggs, yoghurt, vanilla extract, cinnamon and salt until smooth. Place both of the flours, salt and bicarb into a fine mesh sieve and sift into the bowl. Fold the dry ingredients in until a few floury streaks remain.

3. Toss the chocolate chips in a tablespoon of flour then add them to the bowl and fold in briefly.

4.. Pour the batter into the cake tin and bake for 40-50 minutes until a skewer inserted into the centre of the cake comes out clean.

5. Turn the cake out onto a wire rack and leave to cool before dusting with icing sugar and then serve.

Recipe and image found at GreatBritishChefs.com