An unbelievably rich, moist, delicious (and shh, healthy) chocolate pumpkin cake!

Oh, this cake. This unbelievably rich, moist, delicious cake. I could eat it all day, every day.

I’ve made this cake so many times. It’s crazy easy to whip up and it’s always a hit!

This chocolate cake is decadent but also decidedly pretty good for you. It’s whole wheat flour, no butter, no oil and it’s got pumpkin in it. I mean, what’s to feel bad about?

But trust me, you’ll never know how wholesome it is because you’ll be too busy sneaking bites when no one’s looking. Don’t worry, I won’t tell. I’ll just discreetly alert you to the chocolate smear on your chin.

That's what friends are for.

Enjoy!

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Yield: 9 large cake squares

Chocolate pumpkin cake

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An unbelievably rich, moist, delicious (and shh, healthy) chocolate pumpkin cake!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• ¾ cup whole wheat flour (I use white whole wheat flour)
• ½ cup white sugar
• ¼ cup cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup pumpkin puree
• ½ cup milk (I've used soy and skim - both work great)
• 1 tablespoon vanilla extract
• ¾ cup semisweet chocolate chips

Instructions

1. Preheat oven to 350.
   
2. In a large bowl, mix together dry ingredients (flour through salt) very well.
   
3. In a separate smaller bowl, mix together pumpkin, milk and vanilla extract until well combined.
   
4. Add the wet ingredients to the dry ingredients and stir until just combined. Add chocolate chips and stir until just combined.
   
5. Pour the batter into a well-greased 8x8 glass pan. Bake at 350 for 30 minutes.
   
6. Let cool, then cut into squares and commence face plant.

Notes

Adapted from Chocolate-Covered Katie.

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 176Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 252mgCarbohydrates: 32gFiber: 3gSugar: 20gProtein: 3g