Oh, this cake. This unbelievably rich, moist, delicious healthy pumpkin chocolate cake. I could eat it all day, every day. I’ve made this cake so many times over the years. It’s crazy easy to whip up and it’s always a hit! This chocolate cake is rich, fudge-y and decadent but also decidedly pretty good for you. It’s made with whole wheat flour, no butter, no oil and it’s got pumpkin in it. I mean, all kinds of goodness here. You might also want to check out my healthy pumpkin bread or our go-to pumpkin muffins. Or try this banana pumpkin chocolate chip cake for some tall slices of fall deliciousness. Back to today’s recipe. Let’s tackle a few quick notes about this recipe.
Ingredient Notes:
Flour: I use white whole wheat flour, which is 100% whole grain but has a lighter consistency and taste. You can also use whole wheat flour, all-purpose flour, or use a mixture of all-purpose and whole wheat flour if you prefer. Cocoa Powder: Regular cocoa powder works great here or you could use a dark chocolate cocoa powder for extra chocolate richness. Pumpkin: We’re using regular canned pumpkin puree. Be sure it’s plain pumpkin and NOT pumpkin pie filling. Milk: Skim milk is just fine here, as is 2% milk. You can also use soy milk if you need a dairy-free or vegan option; I’ve done that countless times. Chocolate Chips: Semisweet chocolate chips are my go-to, but you could also try milk chocolate chips or dark chocolate chips if you prefer. Choose a dairy-free kind if you need this recipe to be dairy-free or vegan.
As mentioned, you can make this recipe dairy-free and/or vegan by using a milk alternative like soy milk and choosing dairy-free/vegan chocolate chips for the recipe. OK, let’s talk about how to store leftovers.
Storage Tips:
Chocolate pumpkin cake, once cooled, can be stored in a covered container at room temperature for up to 3 days. You can also store these snack cake squares in the refrigerator to extend the shelf life. They’ll keep for 4-5 days. They freeze beautifully too! Let the cake cool completely then slice and place the cake pieces in a freezer-safe ziplock bag. Label and date it and freeze for up to 5-6 months. Let thaw overnight in the refrigerator or pop in the microwave, directly from the freezer, to reheat.
I have a feeling you’ll be sneaking bites of this snack cake when no one’s looking. Don’t worry, I won’t tell. And I certainly won’t tell if you decide you want to sneak a piece for breakfast. I am solidly in the camp of chocolate for breakfast and you cannot change my mind. 😉 I hope you give this a try soon. I think you’re gonna love it as much as we do. Enjoy! XO, Kathryn Flour: I use white whole wheat flour, which is 100% whole grain but has a lighter consistency and taste. You can also use whole wheat flour, all-purpose flour, or use a mixture of all-purpose and whole wheat flour if you prefer. Cocoa Powder: Regular cocoa powder works great here or you could use a dark chocolate cocoa powder for extra chocolate richness. Pumpkin: We’re using regular canned pumpkin puree. Be sure it’s plain pumpkin and NOT pumpkin pie filling. Milk: Skim milk is just fine here, as is 2% milk. You can also use soy milk if you need a dairy-free or vegan option; I’ve done that countless times. Chocolate Chips: Semisweet chocolate chips are my go-to, but you could also try milk chocolate chips or dark chocolate chips if you prefer. Choose a dairy-free kind if you need this recipe to be dairy-free or vegan. Storing: Chocolate pumpkin cake, once cooled, can be stored in a covered container at room temperature for up to 3 days. You can also store these snack cake squares in the refrigerator to extend the shelf life. They’ll keep for 4-5 days. Freezing: This cake freezes beautifully too! Let the cake cool completely then slice and place the cake pieces in a freezer-safe ziplock bag. Label and date it and freeze for up to 5-6 months. Let thaw overnight in the refrigerator or pop in the microwave, directly from the freezer, to reheat.
