Pumpkin Chocolate Cake

Pumpkin Chocolate Cake
Contributor
Whole Food Market

Chocolate cake gets a fall update with pumpkin and warm spices.

12
Servings
229
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4 Cup canola oil, plus more for greasing
  • 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 salt
  • 1 Cup sugar
  • 2 eggs
  • One 15-ounce can pumpkin purée
  • 1 Teaspoon vanilla extract
  • Powdered sugar, for dusting

Directions

Preheat oven to 350 degrees. Grease an 8-inch square baking pan with oil and set aside.

In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. In a separate 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 Facts

Total Fat
12g
17%
Sugar
4g
4%
Saturated Fat
1g
4%
Carbohydrate, by difference
26g
20%
Protein
3g
7%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
15mg
2%
Fiber, total dietary
4g
16%
Folate, total
7µg
2%
Iron, Fe
3mg
17%
Magnesium, Mg
6mg
2%
Phosphorus, P
57mg
8%
Selenium, Se
5µg
9%
Sodium, Na
87mg
6%
Water
2g
0%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.