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.
Portions:6
Preparation Time: 15 minuten
Cooking Time:23 minuten
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Equipment

  • Nonstick cooking spray
  • medium-sized bowl
  • Large-sized bowl,
  • whisk,
  • Sifter
  • 8-inch (20 cm) square baking pan
  • wire rack

Ingrediënten

  • 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
  • cup 67 g granulated sugar
  • 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

Instructies

  • 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 / Tips / 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.

Nutritional Information

Calories: 230 kcal | Carbohydrates: 40 g | Protein: 3 g | Fat: 8 g | Fiber: 3 g | Sugar: 22 g | Salt: 0.2 g
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Recipe Category Cake / Dessert
Country International
Season: Autumn
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