It can be a “snack cake” or decorated with a favorite buttercream frosting for a more elegant cake.
Whichever way, it is a moist cake that was teenager approved.
Pumpkin Chocolate Cake
- 1 cup pastry flour
- 1/3 cup cocoa powder
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ¼ cup safflower or sunflower oil
- 1 cup granulated sugar
- 1 Tbsp Ener-G Egg Replacer + ¼ cup warm water (or 2 eggs)
- 15 ounce can Pumpkin
- 1 tsp pure vanilla extract
Preheat oven to 350°, lightly oil or spray a metal 8″ baking pan.
Whisk together in a medium flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
In a large mixing bowl whisk together oil, sugar, egg replacer and water, pumpkin and vanilla, until smooth.
Add in flour mixture, whisk until combined.
Scrape into prepared pan, smooth out. Bake for 40 to 50 minutes, until a toothpick comes out clean from the center. Let cool on a rack.
Frost if desired.