Chocolate Pumpkin Snack Cake
 
Prep time
Cook time
Total time
 
This chocolate pumpkin snack cake is a light, moist chocolate cake flavored with pumpkin and cinnamon and topped with a chocolate almond butter drizzle. It's a perfect afternoon treat!
Serves: 12 pieces
Ingredients
For the cake:
  • 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)
For the chocolate almond butter drizzle:
  • 2 tablespoons almond butter
  • 2 tablespoon chocolate chips
  • 1 tablespoon coconut oil
  • 1 teaspoon maple syrup
Instructions
  1. 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.
  2. In a large bowl, mix together the flour, cocoa powder, cinnamon, baking soda, baking powder, and salt. Set aside.
  3. In a small saucepan, melt the butter and chocolate on low heat. You can also do this in the microwave.
  4. Let it cool for a minute or two then whisk in the eggs.
  5. Stir in the vanilla, brown sugar, pumpkin, and milk.
  6. Pour batter into the prepared pan and bake for 25 minutes. Set aside to cool.
  7. 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!
Recipe by Just J.Faye at https://www.justjfaye.com/2016/10/25/chocolate-pumpkin-snack-cake/