Healthy Chocolate Pumpkin Cake
Healthy chocolate pumpkin cake is rich, fudgy and decadent but lightened up with no butter or oil. It's easy to throw together and perfect for a healthy dessert treat!
Yield: 9 large cake squares
Ingredients
- ¾ cup whole wheat flour (see notes)
- ½ cup white sugar
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup canned pure pumpkin puree
- ½ cup milk (see notes)
- 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 enjoy!
Save This Recipe
Notes
Flour: I use white whole wheat flour, but have also made this with whole wheat flour, all-purpose flour, and a mixture of the two and all work fine.
Milk: Skim milk or 2% milk work. You can also use soy milk if you need a dairy-free or vegan option; I've done that countless times.
Storing: Chocolate pumpkin cake, once cooled, can be stored in a covered container at room temperature for up to 3 days. You can also store these snack cake squares in the refrigerator for 4-5 days.
Freezing: This cake freezes beautifully too! Let the cake cool completely then slice and place the cake pieces in a freezer-safe ziplock bag. Label and date it and freeze for up to 5-6 months. Let thaw overnight in the refrigerator or pop in the microwave, directly from the freezer, to reheat.
Nutrition
Serving: 1serving | Calories: 182kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 246mg | Potassium: 203mg | Fiber: 3g | Sugar: 18g | Vitamin A: 4273IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
