S’mores pumpkin loaf cake

A delicious soft pumpkin loaf, filled with chocolate chunks, biscuit and topped with mini marshmallows, more chocolate chunks and extra biscuit pieces! It’s full of flavour and texture. We are in loveee 🤩 Featuring our vanilla cake protein powder.

Ingredients:

- 120g pumpkin puree
- 220ml dairy free milk
- 1 flax egg (1 tbsp + 3tbsp water)
- 1 tsp vanilla extract
- 220g caster sugar
- 1 tsp baking powder
- 1/2 tsp bicarbonate soda
- 220g self raising flour
- 30g vanilla cake protein powder
- 120g dark chocolate
- 4 oat biscuits or digestives
- 50g mini marshmallows

Method:

1. Preheat the oven to 180C and line a loaf tin with parchment paper.
   2. Add the pumpkin puree, milk, flax egg and vanilla extract to a large mixing bowl and whisk to combine.
   3. Add the caster sugar, baking powder, bicarbonate of soda, protein powder and self raising flour to the bowl and mix until smooth.
   4. Chop the dark chocolate and biscuits into small chunks and fold 3/4 of both into the mixture.
   5. Pour the mixture into the loaf tin.
   6. Top the loaf with the mini marshmallows and remaining chocolate chunks and biscuit pieces.
   7. Place the loaf in the oven for 50 minutes or until a skewer poked through the middle comes out clean.
   8. Allow the loaf to cool before slicing.
   

Recipe by @veganshannon