Healthy Chocolate Pumpkin Cake
This Healthy Chocolate Pumpkin Cake is rich, fudgy, and deeply chocolatey while being made without butter or oil. Pumpkin puree keeps the cake incredibly moist, making it an easy, wholesome dessert that's perfect for any time of year.
Equipment
- 8x8-inch baking pan
- Large Mixing Bowl
- medium mixing bowl
- whisk
- rubber spatula
- measuring cups and spoons
Ingredients
- 3/4 cup whole wheat flour
- 1/2 cup white sugar
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup canned pure pumpkin puree
- 1/2 cup milk
- 1 tbsp vanilla extract
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a large mixing bowl, whisk together the whole wheat flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk together the pumpkin puree, milk, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the chocolate chips without overmixing.
- Pour the batter into the prepared 8×8-inch baking pan and bake for about 30 minutes, or until the center is set and a toothpick comes out mostly clean.
- Allow the cake to cool completely before slicing into squares and serving.
Notes
White whole wheat flour works best, but regular whole wheat flour, all-purpose flour, or a combination can also be used. Use skim, 2%, or dairy-free soy milk. Store cooled cake in an airtight container at room temperature for up to 3 days or refrigerate for 4–5 days. Freeze individual slices for up to 6 months and thaw overnight or warm directly from frozen.