On Christmas Eve , one of my duties was making dessert. I like to think I am a decent cook, but baking is far from being in my comfort zone. I love baking, but half of baked goods end up in the trash.
I guess baking just takes practice?
Before you say anything about the pumpkin, yes, I know that it is not Thanksgiving
I know I say this all the time on my blog, but I am not really a dessert fan. I would much rather have an extra helping of fried turkey than have dessert any day of the week, but when its Christmas , isn’t dessert like a requirement?
I was actually really surprised how well this cake came out!
It was moist, sweet, and everything a cake should be. The pumpkin flavor was subtle enough not to overwhelm your palate, but you could tell it was there. In addition, the chocolate flavor really complimented the pumpkin, which made for a great tasting dessert.
1/4 cup coconut oil (canola or olive oil will work fine)
1 cup spelt flour (whole wheat pastry flour or all purpose should work fine)
1/3 cup cocoa powder (preferably fair trade)
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup turbinado sugar
2 eggs (or flax eggs)
1 (15-ounce) can pumpkin purée (not pumpkin pie mix)
1 teaspoon pure vanilla extract
Preheat oven to 350°F.
Grease or butter an (8-inch) square baking pan.
In a large bowl, combine the spelt flour, cocoa powder, pumpkin pie spice, baking powder, baking soda and salt.
In another large bowl, whisk together oil, sugar, eggs (or flax eggs), pumpkin, and vanilla extract.
Add the flour mixture to the pumpkin mixture and stir to combine.
Bake for 40 to 45 minutes or until a toothpick comes out clean.