Fudgy Chocolate Pumpkin Cake
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 9
Ingredients
  • 1 cup whole wheat pastry flour
  • 1/3 cup cocoa powder
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup canola oil
  • 3/4 cup natural cane sugar
  • 1 6-oz container plain soy yogurt (3/4 cup)
  • 1 15-oz can pumpkin purée (1 ½ cups)
  • 1 tsp vanilla extract
  • 1 ½ cups vegan chocolate chips
  • powdered sugar, for dusting (optional)
Instructions
  1. Preheat oven to 350 degrees. Spray an 8-inch square baking dish.
  2. In a medium-sized bowl, whisk together the dry ingredients (flour through salt).
  3. In a separate large bowl, whisk together the oil, sugar, yogurt, pumpkin, and vanilla.
  4. Mix the flour mixture into the wet ingredients until well combined. Stir in the chocolate chips.
  5. Pour into prepared dish. Bake until a toothpick inserted in the center comes out with fudgy crumbs, about 35 minutes. Set the dish on a cooling rack.
  6. Once thoroughly cool, dust with optional powdered sugar. Slice and serve directly from the dish.
Notes
Adapted from Whole Foods http://www.wholefoodsmarket.com/recipe/pumpkin-chocolate-cake
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2012/11/fudgy-chocolate-pumpkin-cake/