Pumpkin Chocolate Brownie Cake
August 18, 2007 at 1:54 pm | In recipe |
to sum it up? this brownie cake is like a cloud that melts in your mouth. for real, yo.
you can even make cupcakes with it.
1/2 cup all purpose flour [spoon and level method! *]
1/2 cup whole wheat pastry flour [spoon and level method! *]
1 t baking powder
1/2 t baking soda
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
2 T unsweetened cocoa powder
1 t ground cinnamon
1/2 t ginger powder
1/2 t nutmeg powder
1/2 t sea salt
1/3 cup dark chocolate chips
1/4 cup sour soy milk **
1/2 cup pure pumpkin puree
4 T unsweetened apple sauce
3 T safflower oil or other neutral oil
2 t pure vanilla extract
grease an 8×8 in. pan. preheat your oven to 350F.
in a large bowl, prepare your sour soy milk and let sit for a few minutes.
in another large bowl, sift together the flours, baking powder, baking soda, sugars, cocoa, spices, and salt. add chocolate chips. set aside.
in your sour soy milk bowl, add pumpkin, applesauce, oil, vanilla, whisk until blended.
combine dry and wet ingredients until you can’t see flour anymore, do not overmix.
pour batter in your prepared pan and bake for 23 minutes, or until a toothpick comes out clean.
leave in pan and place on cooling rack for 15 minutes. take out of pan carefully, and enjoy still warm or chilled.
serves 4-6 or more.
* use a second measure to scoop the flour and drop it in the measure, and level it with a knife. that will ensure you don’t get too dense a cake.
** to make sour soy milk: start by putting 1 t apple cider vinegar in your measure, top it up with plain soy milk and let sit for a few minutes to have it curdle
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Pingback by recipe index « have cake, will travel! — August 18, 2007 #
I am going to make this for hubby this weekend! Thanks so much for sharing your recipe. It looks WONDERFUL!
Comment by Cassie — August 18, 2007 #
meep! I hope it won’t disappoint at all. woohoo!
Comment by Celine — August 18, 2007 #
Thank you for your mail. I finally read it. I think I will try this. Cake with pumpkin inside sounds very adventurous to me. But it’s typical for US-American cuisine, isn’t it? Over here they just started to sell fresh hokkaido pumpkins in the stores. Coud I use those? (Maybe a stuuuupid question, but to be honest I was frightened of pumpkins before I had my first and very good pumpkin experiences last autumn.)
Comment by Mihl — August 18, 2007 #
this looks delicious. perfect to use more of my opened can of pumpkin. thanks!
Comment by Hilary — August 18, 2007 #
it’s rather typical here to use pumpkin, yes Mihl. I wasn’t used to it when living in Switzerland either, and I hear it’s impossible to find it canned over there. that’s too bad! hopefully that’ll change.
I think it’d be fine to use hokkaido pumpkin, the difference in flavor is rather subtle, so it shouldn’t be “shocking” at all. let me know how it turns out!
I’m dreaming of your rum crispy chocolate muffins. sooooooooon, they’ll be mine. ;p
haha, Hilary, I’m working on the HUGE can I opened the other day too, but it’s fun to find uses for it, and it’s so delicious too!
Comment by Celine — August 18, 2007 #
How could your recipe disappoint! This is such perfect timing too, as I mentioned to you in the email that I had some leftover pumpkin puree (now frozen) and would love to use it. I thought about pumpkin cake but didn’t know how I would go about converting my old recipe from my ovo-lacto days. I really like the ingredients list here and it sounds much, much better than my old recipe. Looking forward to it!
Comment by Cassie — August 18, 2007 #
I am dreaming of your food ALL THE TIME! If you consider making those you may want to substitute some of the ww flour with all purp because…you know what I mean. Healthy taste. i’m always worried about my insulin levels, that’s why I use whole grain flour all the time. Anyway, hope you like them!
Comment by Mihl — August 18, 2007 #
I will either use all all purp or half and half. I know it’s best to use whole wheat but I love baked goods to be on the fluffaaaaaaaay side. thanks for the tip! I still have some stuff to work on in the freezer [banana nut muffins that have been hiding for MONTHS!] but I think I’ll go nuts and make yours anyway. REBELLIOUS is my middle name.
oh and “usestoomanycapitals” is my second to last name. ;p
Comment by Celine — August 18, 2007 #
wow, this sounds like such a winning combination of flavors - would carob powder work in place of the cocoa powder for this recipe?
Comment by VeggieGirl — August 18, 2007 #
You had me at pumpkin!! I am making this tomorrow! I think I am going to try to make some almond milk ice cream tomorrow too! I think they would be perfect together!
Comment by Sarena — August 19, 2007 #
haha. the can seems like it never ends, but i agree, more yummy food with it! :)
Comment by Hilary — August 19, 2007 #
I definitely think it would work, VeggieGirl, might change the flavor a bit, but carob’s gooooooooood, so that shouldn’t be a prob.
Comment by Celine — August 19, 2007 #
Holy cow, pumpkin chocolate brownie cake sounds really good! I never considered mixing pumpkin and chocolate before, but now that you mention it, I think it would be a great combination!
Comment by theresa — August 19, 2007 #
please send me sommeeeee. i am a hopeless cook! save me. i am currently eating frozen perogiesss. boo!
Comment by Lisa Bettany — August 19, 2007 #
meep!! hang in there, Lisa, the brownies are coming!
Comment by Celine — August 19, 2007 #
I’ve got this brownie cake in the oven right now and wow, does it ever smell good in here, Celine! :D
Comment by Cassie — August 19, 2007 #
Celine, that cake is a winner! I substituted white-wheat flour (50/50) for the all of the AP white and used the WW pastry as you did. Also used carob chips instead of choco, as that was what I had on hand. The rest of it was exactly as you made it. It turned out great! Fluffy and moist, very flavorful, and ever so good!! Thanks for sharing your recipe. :D
Comment by Cassie — August 19, 2007 #
hooray, Cassie! thank you for trying them/it! I can’t decide if it’s a brownie or a cake. it just seems unfair to call it either or. ;p
good to know it works well with carob too.
Comment by Celine — August 20, 2007 #
I am SO making these! I was just looking at a can of pumpkin I had! Your timing was perfect! ;)
Comment by Marci — August 20, 2007 #
Oh wow Celine, this sounds amazing. Thanks so much for posting the recipe, it’s definitely getting a bookmark and I can’t wait to make them!!!
Comment by Vegan_Noodle — August 20, 2007 #
yay, Marci and Noodle! I hope you’ll like. if all you have is carob, I hear it’s pretty tasty with it too.
Comment by Celine — August 21, 2007 #
[...] Celine’s Chocolate Pumpkin Brownie Cake August 24, 2007 Filed under: chocolate — ashmacaroon @ 2:25 pm Celine’s Pumpkin Chocolate Brownie Cake [...]
Pingback by Celine’s Chocolate Pumpkin Brownie Cake « love like a vegan — August 24, 2007 #
[...] the pumpkin chocolate brownie cake? I loved its texture so much I decided to try and turn it into [non-chocolate] [...]
Pingback by pumpkin cupcakes « have cake, will travel! — September 11, 2007 #
I learned about this recipe from Cassie’s website, and made it today with my daughter. We’ll be serving it as part of our neighborhood Halloween Party on Wednesday. It tasted Awesome!!! I’ll be sharing the link to it on my blog :-) Thanks!
Comment by Michelle Stern — October 30, 2007 #
thank you Michelle! I’m glad you liked it. :D
Comment by Celine — October 30, 2007 #
I made these in cupcake/muffin form yesterday to take into work, and they were a Halloween hit! I realized half way into making them I didn’t have any applesauce (gasp!), so I subbed 4 extra T of pumpkin for it and it worked fine (as far as I could tell)!
Thanks for another wonderful fall recipe, Celine!
Courtney
Comment by Courtney — October 31, 2007 #
Okay, one more comment–people were STILL talking about these muffins today at work (the day after I brought them in)! You are a baking goddess!
Courtney
Comment by Courtney — November 1, 2007 #
i’m making this right now! i messed up and forgot the chocolate chips….so i’m making another one and making it a layer cake. :)
Comment by lucy — November 9, 2007 #
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Pingback by Recipe Index « have cake, will travel! — March 24, 2008 #
These are very good–made with either dark or light cocoa. I used only 1/4 cup each of the sugars, increased the applesauce to 5 T., and reduced the oil to 2 T.
Comment by Bonnie — October 17, 2008 #
good to hear, Bonnie.
Comment by Celine — October 18, 2008 #