Go Back
+ servings
Chocolate Cake Made with Pumpkin
Print Recipe
4.48 from 19 votes
Pin Recipe

Chocolate Cake Made with Pumpkin

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 Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Mediterranean
Search Result: baked, cake, chocolate, cocoa, pumpkin
Servings: 16
Servings: 1g
Author: Food, Wine, and Love

Ingredients

  • All Purpose Flour– 2 ½ cups. I have not tried whole wheat flour in this recipe.
  • Baking Soda– 2 teaspoons.
  • Baking Powder– 1 teaspoon.
  • Salt– ½ teaspoon.
  • Unsweetened Cocoa Powder – ½ cup.
  • Granulated Sugar– 1 ½ 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- ½ cup. Suitable oil choices include sunflower canola, peanut, avocado, or coconut oil.
  • Unsweetened Apple Sauce– ½ 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

  • 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.

Recipe 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.

originally posted:

November 18, 2019
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.

Nutrition

Serving: 1g | Calories: 287kcal | Carbohydrates: 37g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Cholesterol: 42mg | Sodium: 297mg | Fiber: 4g | Sugar: 20g
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

Follow Me