It’s still in the 70s and 80s here in Denver, which IMO is far too warm for this time of year. I want to wear sweaters and leggings and boots and to bake all the pumpkin things. I’m going to do all that stuff anyways and just try to will the weather to cooler temperatures. I think it’ll work.
I started out by baking this Chocolate Pumpkin Snack Cake. It’s a light, moist chocolate cake that’s flavored with a little bit of pumpkin and cinnamon. It’s not full on in your face pumpkin spice, but if that’s what you’re looking for feel free to add some ground nutmeg, ginger, and cloves.
I’m kind of in love with it and I think you will be too.
Snack cakes in general are kind of amazing. They are super approachable and quick to whip up. You don’t need to drag out your mixer or worry about frosting a 3-tier layer cake. But the lack of hassle does not mean lack of flavor, so it’s all pretty ideal.
This snack cake in particular is full of chocolate and pumpkin and all sorts of deliciousness. Then it’s topped with a chocolate almond butter drizzle, because we can.
To start, you’ll mix together all your dry ingredients. Then you’ll melt the butter and unsweetened chocolate together, whisk in some eggs, and add the sugar, vanilla, brown sugar, pumpkin puree, and milk. Then the wet gets mixed into the dry to make a big ole bowl of batter. If it seems too thick feel free to add an additional tablespoon or two of milk. Bake it up for 25 minutes and try your best to let it cool completely.
Once it’s cool you’ll melt together the chocolate almond butter drizzle ingredients and spoon it over the cake.
Finally, pour yourself a big cup of coffee, sit down, and enjoy a piece (or two) of this delicious Chocolate Pumpkin Snack Cake.
Get after it!
- 1 ½ cup all purpose flour
- ⅓ cup cocoa powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 5 tablespoons butter
- 2 oz unsweetened chocolate
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup brown sugar
- ¾ cup pumpkin puree
- ¼ cup milk (dairy, almond, soy, whatever you have on hand)
- 2 tablespoons almond butter
- 2 tablespoon chocolate chips
- 1 tablespoon coconut oil
- 1 teaspoon maple syrup
- Pre-heat the oven to 350° F. Take two pieces of parchment paper and place them perpendicularly in an 8x8” baking pan. Leave some overhang so that the cake can easily be lifted out of the pan.
- In a large bowl, mix together the flour, cocoa powder, cinnamon, baking soda, baking powder, and salt. Set aside.
- In a small saucepan, melt the butter and chocolate on low heat. You can also do this in the microwave.
- Let it cool for a minute or two then whisk in the eggs.
- Stir in the vanilla, brown sugar, pumpkin, and milk.
- Pour batter into the prepared pan and bake for 25 minutes. Set aside to cool.
- To make the drizzle, combine all of the ingredients in a microwave safe bowl and microwave in 30-second increments until everything is melted. Drizzle over the cooled cake. Then eat and enjoy!
