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!
Chocolate pumpkin cake
An unbelievably rich, moist, delicious (and shh, healthy) chocolate pumpkin cake!
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
- Preheat oven to 350.
- In a large bowl, mix together dry ingredients (flour through salt) very well.
- In a separate smaller bowl, mix together pumpkin, milk and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Add chocolate chips and stir until just combined.
- Pour the batter into a well-greased 8x8 glass pan. Bake at 350 for 30 minutes.
- Let cool, then cut into squares and commence face plant.
Notes
Adapted from Chocolate-Covered Katie.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 176Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 252mgCarbohydrates: 32gFiber: 3gSugar: 20gProtein: 3g
LaLa
Thanks for posting this. I made it without chocolate chips to lower the
fat and in a loaf pan. Less than one gram of fat.Super moist. I will make it again! Keep posting low fat dessert recipes.
Kathryn Doherty
I'm so happy to hear you enjoyed it! Thanks so much for sharing! 😊