Pumpkin Chocolate Cake
Serves 12
Time 50 min
Chocolate cake gets a fall update with pumpkin and warm spices. All it needs is a dusting of powdered sugar for serving.
Special Diets:
Ingredients
- 1/4 cup canola oil, plus more for the pan
- 1 cup whole wheat pastry flour
- 1/3 cup cocoa powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup sugar
- 2 eggs
- 1 (15.0-ounce) can pumpkin purée
- 1 teaspoon pure vanilla extract
- Powdered sugar, for dusting (optional)
Method
Preheat the oven to 350°F. Lightly oil an (8-inch) square baking pan and set aside.
In a medium bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda and salt.
In a large bowl, whisk together oil, sugar, eggs, pumpkin and vanilla.
Whisk flour mixture into pumpkin mixture until well combined then transfer batter to prepared pan.
Bake until the cakes pulls away from the sides of the pan and a toothpick inserted in the center comes out clean, 40 to 50 minutes.
Set aside to let cool then cut into squares and dust with powdered sugar, if you like.
Nutritional Info:
Per serving: 1 piece, 180 calories (50 from fat), 6g total fat, 0.5g saturated fat, 35mg cholesterol, 160mg sodium, 29g carbohydrates (3g dietary fiber, 18g sugar), 3g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/4 cup canola oil, plus more for the pan
- 1 cup whole wheat pastry flour
- 1/3 cup cocoa powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup sugar
- 2 eggs
- 1 (15.0-ounce) can pumpkin purée
- 1 teaspoon pure vanilla extract
- Powdered sugar, for dusting (optional)