This Low FODMAP Chocolate Pumpkin Marble Cake is fabulous for bake sales and fall parties! And it is easiet to make than you might think!
Make the Cake: Use flat paddle for your stand mixer and cream the butter on medium speed until smooth. Gradually beat in the sugar and keep beating until lightened and fluffy, scraping down bowl once or twice. Beat in the vanilla, then beat in eggs, one at time, allowing each to become incorporated before adding the next. Remove half of the batter and place in a separate large mixing bowl (this will become the cocoa flavored batter).
For The Pumpkin Batter: Beat the pumpkin into the batter in the bowl until well blended, then beat in the cinnamon, nutmeg and cloves.
In another separate bowl, whisk together 1 3/4 cups (254 g) flour, 1 teaspoon baking powder and 1/2 teaspoon salt. Add this flour mixture to the pumpkin mixture, beating it in on low speed until blended.
For The Chocolate Batter: In a small separate bowl, whisk together the remaining 1 cup (145 g) flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and the 3/4 cup (64 g) cocoa. Add this dry mixture alternately with the faux buttermilk to the reserved batter, starting and ending with flour mixture, whisking well after each addition, continuing to whisk until blended thoroughly.