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Make it Natural: Pumpkin Chocolate Cake

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Pumpkin-Chocolate-Cake

Remember our secret ingredient flourless brownies that were such a big hit? The surprising addition of black beans inspired lots of readers to share their favorite secret ingredients. Amy posted a comment with her tip for hiding healthy pumpkin in brownies. With Halloween right around the corner, the time is certainly right for baking up a pumpkin treat. We decided to try a variation on Amy's idea and created a simple Pumpkin Chocolate Cake. This cake is perfect unfrosted or with a light dusting of powdered sugar if you prefer. Serve with a hot cup of tea, coffee or cocoa. It would be fun to serve small bites at a Halloween party too! Check out the full recipe here. Here's the scoop on our healthy updates:

  • Using whole wheat pastry flour in place of white flour increases the fiber, magnesium and manganese in this cake.

  • Adding pumpkin bumps up the vitamin A, vitamin C, potassium, fiber, manganese, folate, thiamin, copper, vitamin B5, vitamin B6 and niacin.

  • Chocolate and cocoa contain phytochemicals (plant compounds) called flavonoids that that help protect against free radical damage that can lead to disease in the body. Cocoa powder ranks the highest of the chocolate products to contain these antioxidants, followed by dark and milk chocolate. Cocoa powder is also lower in fat and sugar than most other chocolate products (especially milk chocolate).

We love baking with pumpkin! In addition to our new favorite Pumpkin Chocolate Cake, here are a few more baked goods we love that feature one of our favorite fall ingredients: Honey and Walnut Pumpkin BreadMini Pumpkin Gingerbread CupcakesPumpkin and Millet Muffins What are some of your favorite ways to cook and bake with pumpkin? Got a recipe that needs a natural makeover? Post it in the comments section below! If we select your recipe for a healthy makeover and publish the improved version on our website, we'll send you a $25 Whole Foods Market gift card. Happy Halloween!

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