Fudgy Chocolate Pumpkin Cake
- 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)
- Preheat oven to 350 degrees. Spray an 8-inch square baking dish.
- In a medium-sized bowl, whisk together the dry ingredients (flour through salt).
- In a separate large bowl, whisk together the oil, sugar, yogurt, pumpkin, and vanilla.
- Mix the flour mixture into the wet ingredients until well combined. Stir in the chocolate chips.
- 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.
- Once thoroughly cool, dust with optional powdered sugar. Slice and serve directly from the dish.
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/
3.1.09