Pumpkin Chocolate Cake
This moist Pumpkin Chocolate Cake is a delicious alternative to traditional indulgent cake recipes made with refined ingredients. I used healthier dessert ingredients and nutritious pumpkin puree.
- 1/4 cup Land O' Lakes olive oil butter blend butter stick melted
- 1 cup all-purpose gluten-free flour such as King Arthur brand
- 1/3 cup cocoa powder
- 1 1/2 teaspoons cinnamon
- 1/2 tsp pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup coconut sugar
- 1/4 cup pure maple syrup
- 2 eggs
- 1/4 cup Kefir plain unsweetened
- 1 15-ounce can pumpkin purée
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Preheat oven to 350°F. Grease an (8-inch) square baking pan with oil, dust with a little extra flour and set aside.
In a large bowl, whisk together flour, cocoa powder, cinnamon, pumpkin pie spice, baking powder, baking soda and salt.
In a separate bowl, whisk together melted butter, coconut sugar, maple syrup, kefir, eggs, pumpkin and vanilla.
Whisk flour mixture into pumpkin mixture until well combined then transfer batter to prepared pan. Bake 40 minutes or until the cakes pulls away from the sides of the pan and a toothpick inserted in the center comes out clean.
Set aside to let cool then cut into squares and dust with powdered sugar, or top with whipped cream or frosting.
Calories: 151kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 210mg | Potassium: 135mg | Fiber: 3g | Sugar: 12g | Vitamin A: 5734IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg