This Pumpkin-Chocolate Bundt Cake is a healthier version, made with whole grain flour, greek yoghurt and pumpkin purée! Topped with maple glaze. Perfect to incorporate all the delicious pumpkin! You can either use canned pumpkin purree or freshly made purree like I did!
Preheat ove to 180°C. Grease a 10-15 inch bundt ban with butter and flour.
In a bowl combine whole grain flour, pumpkin spice, cinnamon, bakin powder and baking soda.
In a large bowl combine pumpkin, brown sugar and maple syrup. Add greek yoghurt, eggs, vanilla and melted butter. Gently add the dry ingredients and whisk until combined. Put 1/3 of the batter aside to make the chocolate part.
Add to the 1/3 of the batter the cocoa powder and 2 tbsp maple syrup and combine.
Drop chocolate batter by tablespoonfuls over pumpkin batter in pan. Top with remaining pumpkin batter; spread to edges of pan. Swirl chocolate batter into pumpkin batter with a table knife.
Bake for 40-50 minutes until toothpick inserted comes out clean. Allow cake to cool in the pan turned around on a plate.
To make the glaze: combine powdered sugar, maple syrup and milk and whisk until smooth. Add milk until you have your consistency to your liking. Drizzle glaze onto cooled cake.