18.08.2007 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.

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