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.
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.