"Indulge in the Richness of Pumpkin, Caramel, and Chocolate in One Irresistible Cake!"

Ingredients
240g all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt

200g soften butter
180g sugar
100g dairy free yogurt
240g soy milk
1/2 tsp vanilla extract

50g pumpkin purée
3 tbsp coconut caramel sauce

3 tbsp cocoa powder dissolved in 3 tbsp water

Preheat oven to 170c. Grease a loaf pan. Set aside.⁣⁣
In a large bowl, whisk the dry ingredients together until combined. Set aside. In a smaller bowl, combine the cocoa powder, water and mix well. ⁣⁣
⁣⁣
In a stand mixer, cream together butter, sugar on low for 2 mins. Add in yogurt and vanilla, mix to combine. Add in half of the flour mixture mix on low. Add in milk and the remaining flour mixture, Mix on medium speed for about 1-2 mins or until smooth.⁣⁣ Divide batter to 2. Fold in caramel sauce and pumpkin purée. Add cocoa mixture to second batter.

Fill the pipping bag with batters. Pip the batter in the prepared pan. Tap gently against the counter to release air bubbles.⁣⁣ Using a chopstick gently swirl the two batters together.

Bake for 55mins to 1 hour or until a toothpick inserted into the center comes out clean. Remove pan from the oven and let cool in pan for 10 minutes on a wire rack. Invert cake onto a rack with parchment paper and cool completely. ⁣⁣