One bite of this heavenly, soft, delicious cake and I was seriously concerned about how to prevent myself from eating the rest of the pan before bedtime. The pumpkin flavor is very light, the cinnamon is warm and inviting, and the chocolate chips add just enough to keep it chocolatey. I'm in love!
Pumpkin Chocolate Brownie Cake
Source: slightly adapted from have cake, will travel
Yield: 6 to 8 servings
- Non-stick cooking spray
- 1/4 cup skim milk
- 1 teaspoon apple cider vinegar
- 1 cup (120 g) whole-wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2/3 cup (128 g) Sucanat
- 2 tablespoons (10 g) unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon fine sea salt
- 1/2 cup (122 g) pumpkin purée
- 1/3 cup unsweetened applesauce
- 2 tablespoons canola oil
- 2 teaspoons pure vanilla extract
- 1/3 cup (58 g) bittersweet or semisweet chocolate chips
Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8-inch (20-cm) square baking pan with spray. Combine vinegar and soymilk in a medium bowl: it will curdle and become like buttermilk.
In a large bowl, sift together flour, baking powder, baking soda, sucanat, cocoa, spices, and salt.
Whisk pumpkin purée, applesauce, oil, and vanilla into the buttermilk mixture, until combined. Fold wet ingredients into dry, being careful not to over mix. Fold in chocolate chips and place batter into prepared pan.
Bake for 23 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan, on a wire rack. Remove from pan after at least 30 minutes. Enjoy at room temperature or cold.
Nutritional Information, per serving (1/6th of recipe)
Total fat: 7 g
Sat fat: 0.3 g
Cholesterol: 1.3 mg
Sodium: 419.6 mg
Potassium: 28 g
Carbohydrate: 46.9 g
Fiber: 4.6 g
Sugar: 28.3 g
Protein: 3.4 g