Pumpkin Squash Brownie
A moist, pumpkin-flavored cake with a rich chocolate twist—this autumnal brownie cake is sure to please with its spiced flavor and cloud-like texture. Perfect for fall celebrations.
Equipment
- 8-inch (20 cm) square baking pan
- Mixing bowls
- whisk,
- spatula
- wire rack
Ingrediënten
- Nonstick cooking spray
- 1 teaspoon apple cider vinegar
- ¼ cup 60 ml plain soymilk (use soy here, or your milk might not curdle)
- 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
- ⅓ 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-size bowl, combine the vinegar and soymilk.
- Let it sit for a few minutes to curdle and become like buttermilk.
- In a large-size bowl, sift together the flours, baking powder, baking soda, granulated sugar, brown sugar, cocoa powder, cinnamon, ginger, nutmeg, and salt.
- Whisk the pumpkin purée, applesauce, oil, and vanilla into the buttermilk mixture until well combined.
- 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 baking pan and smooth the top with a spatula.
- Bake for 23 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan on a wire rack for at least 30 minutes.
- Serve at room temperature or chilled for the best flavor.
Notes / Tips / Wine Advice:
Serving Tip:
This brownie cake is great served at room temperature or chilled. Serve it with a dollop of whipped coconut cream or a scoop of dairy-free vanilla ice cream for an indulgent treat.Wine Advice:
Pair this pumpkin chocolate brownie cake with a light-bodied red wine like a Pinot Noir or a fruity dessert wine such as a Late Harvest Riesling to complement the spiced flavor.Nutritional Information
Calories: 230 kcal | Carbohydrates: 34 g | Protein: 3 g | Fat: 10 g | Fiber: 3 g | Sugar: 20 g | Salt: 0.3 g
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