Chocolate chip, pumpkin and rye bundt cake recipe

erves 10
1 hour 30 minutes


  • 200g of pumpkin purée
  • 100ml of vegetable oil
  • 150g of granulated sugar
  • 2 eggs
  • 4 tbsp of plain yoghurt
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 tsp bicarbonate of soda
  • 60g of rye flour
  • 110g of plain flour
  • 100g of chocolate chips, plain
  • 1 tsp icing sugar, for dusting


Butter and flour a bundt cake pan. Preheat the oven to 180°C/gas mark 4
In a large bowl whisk together the pumpkin, vegetable oil, sugar, eggs, yogurt, vanilla extract, cinnamon and salt until smooth. Place both of the flours, salt and bicarb into a fine mesh sieve and sift into the bowl. Fold the dry ingredients in until a few floury streaks remain
Toss the chocolate chips in a tablespoon of flour then add them to the bowl and fold in briefly
Pour the batter into the cake tin and bake for 40-50 minutes until a skewer inserted into the centre of the cake comes out clean
Turn the cake out onto a wire rack and leave to cool. Dust with icing sugar and serve