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The Best Chocolate Pumpkin Cake

October 27, 2021 by Laura 2 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

This Chocolate Pumpkin Cake is so good, I decided to repost it so you would be sure to see it and try it this fall!

I love any treat that includes ingredients healthy enough for us to serve for breakfast.

What? Cake for breakfast? Oh yes. All year long. And since this one includes pumpkin, it’s a step above. #veggiecake

Of course, the pumpkin in this recipe makes it super moist. And the chocolate in this recipe? Well, that makes it chocolate. Need I say more?

You’ll love that this cake is topped with a thin layer of Honey-Sweetened Chocolate Frosting. Sigh…while I sure do love summer best, NOTHING can beat fall baking!!

Chocolate Pumpkin CakeYum

The Best Chocolate Pumpkin Cake
 
Save Print
Author: Laura
Ingredients
  • 1 cup melted coconut oil
  • 1 cup water
  • 4 Tablespoons unsweetened cocoa powder
  • 2 cups whole wheat pastry flour
  • ½ cup sucanat
  • dash of sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 cup pumpkin puree
  • 2 eggs
Instructions
  1. In a large mixing bowl, stir together flour, sucanat, cinnamon, salt, and baking soda.
  2. Set aside. In a saucepan, bring oil, water, and cocoa to a boil.
  3. Pour liquid mixture into the bowl with the dry ingredient mixture.
  4. Stir well.
  5. Add pumpkin puree and eggs, mixing well.
  6. Pour batter into a 9x13 inch baking pan.
  7. Bake in a 350° oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Allow cake to cool completely before frosting.
3.5.3251

 

Low Sugar Chocolate Frosting

 
Save Print
Author: Laura
Ingredients
  • ½ cup butter
  • 4 Tablespoons cocoa powder
  • 2 Tablespoons milk
  • 2-4 Tablespoons honey (sweeten this to your taste)
  • 1 teaspoon vanilla extract
Instructions
  1. In a small saucepan combine butter, cocoa, milk, and honey.
  2. Cook and stir over low heat until ingredients are well combined and mixture begins to thicken slightly.
  3. Removed from heat.
  4. Stir in vanilla.
  5. Spread over cooled cake.
3.5.3251

 

Do you love fall baking like I do? Will you be eating this cake for breakfast? :)

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Filed Under: Bread and Breakfast, Recipes Tagged With: chocolate pumpkin cake, fall baking, pumpkin spice

Comments

  1. April says

    March 28, 2022 at 2:28 pm

    What do you think the result would be of using regular wheat flour?

    Reply
    • Laura says

      March 28, 2022 at 3:46 pm

      Should be just fine!

      Reply

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