This pumpkin chocolate brownie cake is a perfect autumn dessert that’s light, moist, and irresistibly delicious. A cloud-like treat combining pumpkin and chocolate flavors for a cozy, indulgent experience.
Pumpkin Chocolate Brownie Cake
This pumpkin chocolate brownie cake is a perfect autumn dessert that’s light, moist, and irresistibly delicious. A cloud-like treat combining pumpkin and chocolate flavors for a cozy, indulgent experience.
Equipment
- Nonstick cooking spray
- medium-sized bowl
- Large-sized bowl,
- Whisk
- Sifter
- 8-inch (20 cm) square baking pan
- Wire rack
Ingredients
- 1 teaspoon apple cider vinegar
- ¼ cup 60 ml plain soymilk
- ½ cup 60 g whole wheat pastry flour
- ½ cup 63 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ cup 67 g granulated sugar
- ⅓ cup 73 g firmly packed light brown sugar
- 2 tablespoons 10 g unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon fine sea salt
- ½ cup 122 g pumpkin purée
- ¼ cup 61 g unsweetened applesauce
- 3 tablespoons 45 ml canola oil
- 2 teaspoons pure vanilla extract
- ½ cup 58 g nondairy semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (180°C or gas mark 4).
- Lightly coat an 8-inch (20 cm) square baking pan with nonstick cooking spray.
- In a medium-sized bowl, combine the apple cider vinegar and soymilk.
- Stir and let it curdle to form a buttermilk substitute.
- In a large bowl, sift together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, granulated sugar, brown sugar, cocoa powder, cinnamon, ginger, nutmeg, and salt.
- Whisk the pumpkin purée, applesauce, canola oil, and vanilla into the buttermilk mixture until smooth.
- Carefully fold the wet ingredients into the dry ingredients, being careful not to overmix.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 23 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan on a wire rack for at least 30 minutes before serving.
- Serve at room temperature or chilled for extra indulgence.
Notes & Wine Advice
Serving Tip:
This cake pairs perfectly with a scoop of vanilla or cinnamon vegan ice cream for an extra cozy touch!
Wine Advice:
A lightly chilled, fruity red wine like Pinot Noir complements the spiced flavors of this pumpkin dessert.
Nutrition values
Calories: 230 kcal | Carbohydrates: 40 g | Protein: 3 g | Fat: 8 g | Sugar: 22 g