This recipe for Chocolate Cake Made with Pumpkin is the perfect fall or holiday season dessert.
I like that is chocolate as well.

Chocolate Cake Made with Pumpkin

Recipes that feature pumpkin are popular this time of the year. I like that pumpkin anything seems to take us from early fall through the holiday season.

There really are some creative ways to add pumpkin to a recipe.
Recently I posted a recipe for Easy Pumpkin Hummus (YUM!). Also, you can see my Blender Pumpkin Soup Recipe here.

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YOU MAY BE WONDERING WHAT ARE THE BENEFITS OF EATING PUMPKIN?

This orange member of the squash family is actually quit nutritious to eat.
Pumpkins really do have some nutrients in them making them a healthy choice. health.

I should also mention that pumpkins are rather low in calories having about 30 calories in a cup.
Pumpkins are also loaded in Vitamin A, which is needed for vision and our immune system.
Also worth noting is that pumpkins are a healthy and filling food in addition to tasting good in recipes such as this one.

There are a few ingredients that you will need for this recipe that you may not have on hand.

For the pumpkin, you will need to use pumpkin puree. The easiest way to use pumpkin is to use a 15 ounce can of the puree which you can find here.

Also needed for this recipe is unsweetened cocoa.
Please make sure that you are using unsweetened cocoa powder and not hot chocolate or Dutch chocolate. Unsweetened cocoa powder can be found here.

Tips for making Chocolate Cake Made with Pumpkin

I mentioned above that the easiest way to use pumpkin is to use a 15 ounce can of the puree which you can find here.

Here are a few more tips for making this chocolate cake.

1. This cake recipe calls for sugar. You can use a sugar alternative instead. Please use a granular sugar alternative that measures 1:1 with sugar. Also, add an extra teaspoon of milk and lower the oven temperature to 325.
2. I just mentioned that milk is needed in this recipe. Alternatively, depending on the fat level that you are willing to have in your cake (and let’s face it, we all like a moist cake) you can use a heavy cream instead.
3. This recipe calls for unsweetened apple sauce. You can make your own unsweetened apple sauce using this recipe.

This chocolate cake is intended to be a healthier cake than you may be use to.

While it is chocolate and a cake, we are adding ingredients that may not be as unhealthy as other ingredients.
On the downside, you may not find this cake to be as sweet or moist as you would expect a regular chocolate cake to be.

Because this cake is made with canned pumpkin, it could be made year round if desired.
However, you could make a substitution for the pumpkin. What comes to mind for me is adding a couple of cups of grated zucchini to this recipe for a zucchini cake.

This recipe makes a an average sized cake.

I like the idea of using a bundt pan to bake it in. However, any 9 X 13 sized pan should work well with this recipe.

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By the way, while you are here you may also be interested in these ideas.

• Easy Pumpkin Risotto Recipe
• How to Make Fire Roasted Tomatoes.
• How to Follow the Mediterranean Diet.

Be sure to follow me on Pinterest Facebook and Instagram.

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Chocolate Cake Made with Pumpkin

Chocolate Cake Made with Pumpkin

Earlier I mentioned that the easiest way to find pumpkin puree is to use a 15 ounce can of the puree which you can find here.

Also needed for this recipe is unsweetened cocoa.
Please make sure that you are using unsweetened cocoa powder and not hot chocolate or Dutch chocolate. Unsweetened cocoa powder can be found here.

Chocolate Cake Made with Pumpkin

This is a healthier chocolate cake recipe than many of the others that are available. Feel free to substitute your favorite ingredients as needed to make this recipe to your liking.

Here are the ingredients needed for this cake recipe.

• All Purpose Flour– 2 1/2 cups. I have not tried whole wheat flour in this recipe.
• Baking Soda– 2 teaspoons.
• Baking Powder– 1 teaspoon.
• Salt– 1/2 teaspoon.
• Unsweetened Cocoa Powder – 1/2 cup.
• Granulated Sugar– 1 1/2 cups. I mentioned above that you can use a sugar alternative instead. Please use a granular sugar alternative that measures 1:1 with sugar. Also, add an extra teaspoon of milk and lower the oven temperature to 325.
• Pumpkin Pie Spice– 1 teaspoon.
• Pumpkin Puree– 1 can. 15 ounce can of the puree which you can find here.
• Eggs- 3
• Oil- 1/2 cup. Suitable oil choices include sunflower, canola, peanut, avocado, or coconut oil.
• Unsweetened Apple Sauce– 1/2 cup. You can make your own unsweetened apple sauce using this recipe.
• Milk- 1 cup. Keep in mind that the fattier the milk, the more moist your cake will be. Also, you can use a heavy cream instead.
• Vanilla Extract– 2 teaspoons.

Chocolate Cake Made with Pumpkin

• Preheat your oven to 350 and prep your bundt pan or 9 X 13 sized pan for nonstick.
• In a medium mixing bowl use a whisk or fork to blend together the flour, baking soda, baking powder and salt.
• Next, in another mixing bowl use a fork or whisk to blend together the unsweetened cocoa, sugar, and pumpkin spice.
• Now, in a large mixing bowl, combine together the contents from the first bowl (flour etc) with the contents from the second bowl (unsweetened cocoa etc).
• Add the eggs one at a time, stirring gently between additions and then the other ingredients. Mix until blended, avoiding over mixing for best results.
• Bake your cake for 30-35 minutes or until a toothpick comes out clean.

Thanks so much for visiting!

If you decide to make this recipe, please stop back and let me know how it turned out for you. Also, if you have any tips or tweaks to the recipe to share, please do so in the comment section below. My readers like to stop by periodically for updates on the recipes. Reading the comments below is helpful to these readers and hopefully to you too!!

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Please let me know and I will on getting that recipe for you.
Happy baking, eating, and enjoying life!

Nutritional Information is only an estimate and can vary especially with ingredients that are used.

This delicious tasting Chocolate Cake Made with Pumpkin recipe also has applesauce in it. This cake is perfect for fall or holiday enjoyment especially.

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Yield: 16

Chocolate Cake Made with Pumpkin

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This delicious tasting Chocolate Cake Made with Pumpkin recipe also has applesauce in it. This cake is perfect for fall or holiday enjoyment especially.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

• All Purpose Flour– 2 1/2 cups. I have not tried whole wheat flour in this recipe.
• Baking Soda– 2 teaspoons.
• Baking Powder– 1 teaspoon.
• Salt– 1/2 teaspoon.
• Unsweetened Cocoa Powder – 1/2 cup.
• Granulated Sugar– 1 1/2 cups. I mentioned above that you can use a sugar alternative instead. Please use a granular sugar alternative that measures 1:1 with sugar. Also, add an extra teaspoon of milk and lower the oven temperature to 325.
• Pumpkin Pie Spice– 1 teaspoon.
• Pumpkin Puree– 1 can. 15 ounce can of the puree which you can find here.
• Eggs- 3
• Oil- 1/2 cup. Suitable oil choices include sunflower, canola, peanut, avocado, or coconut oil.
• Unsweetened Apple Sauce– 1/2 cup. You can make your own unsweetened apple sauce using this recipe.
• Milk- 1 cup. Keep in mind that the fattier the milk, the more moist your cake will be. Also, you can use a heavy cream instead.
• Vanilla Extract– 2 teaspoons.

Instructions

1. Preheat your oven to 350 and prep your bundt pan or 9 X 13 sized pan for nonstick.
2. In a medium mixing bowl use a whisk or fork to blend together the flour, baking soda, baking powder and salt.
3. Next, in another mixing bowl use a fork or whisk to blend together the unsweetened cocoa, sugar, and pumpkin spice.
4. Now, in a large mixing bowl, combine together the contents from the first bowl (flour etc) with the contents from the second bowl (unsweetened cocoa etc).
5. Add the eggs one at a time, stirring gently between additions and then the other ingredients. Mix until blended, avoiding over mixing for best results.
6. Bake your cake for 30-35 minutes or until a toothpick comes out clean.

Notes

THIS RECIPE MAKES A AN AVERAGE SIZED CAKE.

I like the idea of using a bundt pan to bake it in. However, any 9 X 13 sized pan should work well with this recipe.

The easiest way to use pumpkin is to use a 15 ounce can of the puree which you can find here.

Also needed for this recipe is unsweetened cocoa.Please make sure that you are using unsweetened cocoa powder and not hot chocolate or Dutch chocolate. Unsweetened cocoa powder can be found here.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  McCormick Pumpkin Pie Spice, 2 OZ
• 
  HERSHEY'S Natural Unsweetened 100% Hot Cocoa, Baking, 23 Ounce Can
• 
  Libby's 100% Pure Pumpkin, 15 Ounce

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 287Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 42mgSodium: 297mgCarbohydrates: 37gNet Carbohydrates: 32gFiber: 4gSugar: 20gProtein: 5g

*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used. - see post for alternatives Please see recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used.

Did you make this recipe?

Did you make this? Please let me know on facebook if you liked this recipe. (click on the facebook "f" on the left)Tips and suggestions are appreciated as well! 🙂 <3 Annie