The Pumpkin Marble Cake uses this season’s glorious Crown Prince Squash for the pumpkin puree – no canned shit here. Half the batter has a warm spiced pumpkin puree layered with the chocolate batter for a sweet, spiced, bitter chocolate swirl.

You’ll get 3-4 days out of your Pumpkin Marble Cake. It’ll keep better with some parchment around it in a sealed container or one of them old biscuit tins. 

The Pumpkin Marble is available in Autumn and Winter.

For all cake orders, order before 2pm on Monday for Wednesday dispatch and before 2pm on Tuesday for Thursday dispatch. 

Our bakery only uses gluten-free, organic, plant-based ingredients and we only use unrefined sugars. 

Nuts are used in the bakery so, please double check ingredients below and have a look over the T’s and C’s before ordering so you know what to do if there’s any problems.

*brown rice flour, *maize, *buckwheat, *tapioca starch  *potato and arrowroot.

Water

*Coconut sugar, *Maple syrup, *Crown Prince squash/pumpkin, *ginger, *cinnamon, *mixed spice, *nutmeg, *natural cocoa powder. 

*Naturli V Block (Shea butter oil* (43%), water, coconut oil* (21%), rapeseed oil* (11%), salt, ALMOND* (1%), emul-sifier (sunflower lecithin*), carrot juice*, lemon juice*, natural sunflower oil flavour.) 

GF baking powder, *sea salt.

*denotes organic