Home Recipes Desserts & Snacks Pumpkin Chocolate Snack Cake!

Pumpkin Chocolate Snack Cake!

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A wealthy pumpkin chocolate cake that may be dressed up with frosting or is ideal for snacking!







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Super Healthy Pumpkin Chocolate Cake

One Bowl

Vegan

Low Fat

Oil Free Option

8 Ingredients

This easy chocolate cake is so good it’s going to make you neglect all about pumpkin pie! After all, who wants pie when you may have chocolate cake? On second thought, why not have each?

Crustless Pumpkin Pie

Chocolate Pumpkin Cake

Better Than Boxed Cake Mix

If you’ve ever seen these recipes the place you are taking a boxed chocolate cake combine and add canned pumpkin, this jogs my memory a variety of that concept. However the outcomes of creating your personal as an alternative of going with the field are markedly higher – the cake shall be a lot richer and have each higher texture and depth of taste.

Frost along with your favourite chocolate frosting, whipped cream, coconut butter, sliced banana or strawberries, keto ice cream or coconut ice cream, or a dusting of powdered sugar. This time, I made a decision so as to add additional mini chocolate chips to the highest proper earlier than the cake went within the oven.

Pumpkin Cake Batter

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Prep work for the recipe takes about 5 minutes.

And it may be made in a single bowl, which means little or no cleanup. It’s virtually too simple…

Low Fat Chocolate Pumpkin Snack Cake

Pumpkin Chocolate Cake

Adapted from this Chocolate Banana Cake and my Vegan Chocolate Cake Recipe

Pumpkin Chocolate Snack Cake!


Total Time:
25m


Yield:
9-12 slices



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Ingredients

  • 1 cup spelt, white, or gf ap flour
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp Dutch (or extra unsweetened) cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon, elective
  • 2/3 cup water
  • 3/4 cup sugar, unrefined if desired
  • 1/3 cup pumpkin puree or candy potato
  • 1/4 cup nut butter of alternative, or oil
  • 2 1/2 tsp pure vanilla extract
  • 1/2 cup mini chocolate chips, elective

Instructions

Line an 8-inch pan with parchment. Preheat oven to 350 F. Combine dry elements, and stir very nicely. Evenly stir in remaining elements. Pour into ready pan. Sprinkle chips on prime if desired. (See video earlier within the submit.) Bake on the middle rack for 25 minutes. Let cool fully. Cover loosely with a towel in a single day, both refrigerated or on the counter – it’s finest to not eat the cake till the subsequent day, as a result of style and texture are significantly better! (I haven’t tried any substitutions not listed, comparable to utilizing almond flour or omitting the oil or nut butter, so I can’t vouch for these, however be at liberty to experiment at your personal danger, and you’ll want to report again for those who do.)

View Nutrition Facts

 

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