Pumpkin Chocolate Brownie Cake
To sum it up, this brownie cake is like a cloud that melts in your mouth. Sounds lame? Don’t care, I’m busy eating.
I’m happy to report the cake tastes great when using only whole-wheat flour, and by replacing the sugars with Sucanat instead.
Pumpkin Chocolate Brownie Cake
Non-stick cooking spray
1/4 cup (60 ml) plain soymilk
1 teaspoon apple cider vinegar
1/2 cup (60 g) whole-wheat pastry flour
1/2 cup (63 g) all-purpose flour or 1/2 cup (60 g) whole-wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup (67 g) granulated sugar or 1/3 cup (64 g) Sucanat
1/3 cup (73 g) packed light brown sugar or 1/3 cup (64 g) Sucanat
2 tablespoons (10 g) unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon grated nutmeg
1/2 teaspoon fine sea salt
1/2 cup (122 g) pumpkin purée
1/4 cup (61 g) unsweetened applesauce
3 tablespoons (45 ml) canola oil
2 teaspoons pure vanilla extract
1/3 cup (58 g) nondairy semisweet chocolate chips
Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8-inch (20-cm) square baking pan with spray.
Combine vinegar and soymilk in a medium bowl: it will curdle and become like buttermilk.
In a large bowl, sift together flours, baking powder, baking soda, sugars, cocoa, spices, and salt.
Whisk pumpkin purée, applesauce, oil, and vanilla into the buttermilk mixture, until combined.
Fold wet ingredients into dry, being careful not to over mix. Fold in chocolate chips.
Place batter into prepared pan.
Bake for 23 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in pan, on a wire rack. Remove from pan after at least 30 minutes.
Enjoy at room temperature or cold.Yield: 6 to 8 servings
recipe index « have cake, will travel! said,
August 18, 2007 at 1:56 pm
[...] pumpkin chocolate brownie cake lemony french cake “coconut has a date” granola molta cioccolata tapioca Activist [...]
Cassie said,
August 18, 2007 at 2:07 pm
I am going to make this for hubby this weekend! Thanks so much for sharing your recipe. It looks WONDERFUL!
Reply
Celine said,
August 18, 2007 at 2:15 pm
meep! I hope it won’t disappoint at all. woohoo!
Reply
Mihl said,
August 18, 2007 at 3:31 pm
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.)
Reply
Hilary said,
August 18, 2007 at 3:44 pm
this looks delicious. perfect to use more of my opened can of pumpkin. thanks!
Reply
Celine said,
August 18, 2007 at 4:40 pm
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!
Reply
Cassie said,
August 18, 2007 at 4:43 pm
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!
Reply
Mihl said,
August 18, 2007 at 5:16 pm
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!
Reply
Celine said,
August 18, 2007 at 5:22 pm
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
Reply
VeggieGirl said,
August 18, 2007 at 11:50 pm
wow, this sounds like such a winning combination of flavors – would carob powder work in place of the cocoa powder for this recipe?
Reply
Sarena said,
August 19, 2007 at 12:26 am
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!
Reply
Hilary said,
August 19, 2007 at 2:55 am
haha. the can seems like it never ends, but i agree, more yummy food with it! :)
Reply
Celine said,
August 19, 2007 at 4:24 am
I definitely think it would work, VeggieGirl, might change the flavor a bit, but carob’s gooooooooood, so that shouldn’t be a prob.
Reply
theresa said,
August 19, 2007 at 5:23 am
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!
Reply
Lisa Bettany said,
August 19, 2007 at 6:43 am
please send me sommeeeee. i am a hopeless cook! save me. i am currently eating frozen perogiesss. boo!
Reply
Celine said,
August 19, 2007 at 12:56 pm
meep!! hang in there, Lisa, the brownies are coming!
Reply
Cassie said,
August 19, 2007 at 4:00 pm
I’ve got this brownie cake in the oven right now and wow, does it ever smell good in here, Celine! :D
Reply
Cassie said,
August 19, 2007 at 6:52 pm
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
Reply
Celine said,
August 20, 2007 at 4:44 am
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.
Reply
Marci said,
August 20, 2007 at 1:05 pm
I am SO making these! I was just looking at a can of pumpkin I had! Your timing was perfect! ;)
Reply
Vegan_Noodle said,
August 20, 2007 at 2:53 pm
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!!!
Reply
Celine said,
August 21, 2007 at 4:29 am
yay, Marci and Noodle! I hope you’ll like. if all you have is carob, I hear it’s pretty tasty with it too.
Reply
Celine’s Chocolate Pumpkin Brownie Cake « love like a vegan said,
August 24, 2007 at 5:25 pm
[...] Celine’s Chocolate Pumpkin Brownie Cake August 24, 2007 Filed under: chocolate — ashmacaroon @ 2:25 pm Celine’s Pumpkin Chocolate Brownie Cake [...]
pumpkin cupcakes « have cake, will travel! said,
September 11, 2007 at 9:45 am
[...] the pumpkin chocolate brownie cake? I loved its texture so much I decided to try and turn it into [non-chocolate] [...]
Michelle Stern said,
October 30, 2007 at 3:50 am
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!
Reply
Celine said,
October 30, 2007 at 5:58 am
thank you Michelle! I’m glad you liked it. :D
Reply
Courtney said,
October 31, 2007 at 9:24 pm
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
Reply
Courtney said,
November 1, 2007 at 9:47 pm
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
Reply
lucy said,
November 9, 2007 at 11:58 pm
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. :)
Reply
Recipe Index « have cake, will travel! said,
March 24, 2008 at 8:35 pm
[...] Low Fat Cupcakes Too Much Chocolate For You, Cupcake Pumpkin Cupcakes Chocolate Orange French Cake Pumpkin Chocolate Brownie Cake Lemony French Cake Green Tea Mini Cakes Low Fat Rosewater Cupcakes Seitan, Tofu, [...]
Bonnie said,
October 17, 2008 at 8:01 pm
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.
Reply
Celine said,
October 18, 2008 at 2:03 pm
good to hear, Bonnie.
Reply