Whole Foods Marketさんのインスタグラム動画 - (Whole Foods MarketInstagram)「Just in time for World Vegan Day, Chef Chloe Coscarelli showed us how to make a Vegan Pumpkin Marble Cake! It's the perfect addition to @chefchloe’s Vegan Meal for 2 -- available to order now on shop.wfm.com (link in bio!). Get the recipe for the cake below! #WFMxChefChloe #Sponsored Vegan Pumpkin Marble Cake (Makes 1 loaf) Ingredients: - 2 cups 365 All-Purpose Flour - 1 cup 365 Organic Cane Sugar - 1 teaspoon 365 Baking Powder - 1 teaspoon sea salt - ½ teaspoon 365 Baking Soda - 1 tablespoon pumpkin pie spice - 1 cup canned pumpkin puree (or sweet potato puree) - 1 cup 365 unsweetened Coconut Cream, mixed well before measuring - ½ cup 365 Organic Coconut Oil, melted - 1 tablespoon apple cider vinegar - 1 tablespoon pure vanilla extract - 3 tablespoons unsweetened cocoa powder - ½ cup vegan chocolate chips (optional) - 365 Non-Dairy Plant-Based whipped cream or powdered sugar, for topping Instructions: Preheat the oven to 350 degrees. Lightly grease a large loaf pan and/or line with parchment. Whisk flour, sugar, baking powder, salt, baking soda, and pumpkin pie spice. In another bowl, whisk together pumpkin puree, coconut cream, coconut oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined (don’t overmix!). Transfer ½ cup batter into a small bowl and stir in cocoa powder and 2 tablespoons water until incorporated. Fill the prepared pan with alternating dollops of pumpkin batter and chocolate batter. Sprinkle in chocolate chips, if using. Using a thin knife or chopstick, gently swirl the chocolate batter into the pumpkin batter. Bake for ~60 minutes. Let cool and slice. Top each slice with 365 by Whole Foods Market Non-Dairy Whipped Cream or powdered sugar.」11月2日 7時40分