Another Autumn, Another Eggless Pumpkin Cake
The signs of fall are starting to make an appearance here in Florida and I’m delighted about that. I love to observe the change of seasons and, believe me, it is so subtle here that you really have to watch for it. But I’m mainly excited because, to me, fall is synonymous with baking and family and birthdays.
We celebrated Maya’s birthday last week and I baked this cake to celebrate. I bake this pumpkin cake every fall but this year’s is special. It’s made with whole wheat flour and has more spices as well as chocolate chips. Pumpkin and chocolate are amazing together.
Eggless Pumpkin Cake with Chocolate Chips Recipe
8 to 10 servings
1 (15-ounce) can pure pumpkin puree
1 cup unrefined brown sugar
1 stick unsalted butter, melted
1 teaspoon vanilla extract
2 cups whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup bittersweet chocolate chips
Preheat the oven to 350 degrees Fahrenheit. Butter and flour a 9-inch round pan.
Mix the pumpkin puree with brown sugar, melted butter and vanilla in the bowl of an electric mixer until well combined.
Whisk together the flour, cinnamon, pumpkin pie spice, salt, and baking soda in a bowl. Add the dry mixture to the wet mixture and turn on the electric mixer. Mix again to obtain a smooth and shiny batter. Fold in the chocolate chips.
Pour the batter into the prepared pan and bake until a skewer comes out clean, 45 minutes. Let the cake cool before turning onto a plate.
Enjoy the flavors of autumn!