Pumpkin Chocolate Chip Cake

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It could be that I’ve been going a little overboard on the pumpkin recipes recently.  I can’t help it.  Between the pumpkins we got at the pumpkin patch this year, the awesome home grown pumpkins my friend shared with me, and my newly found easy method for cooking a whole pumpkin – I’ve had lots of pumpkin puree to play with.  Yes, my house smells like the holidays.  No one seems to mind.

Pumpkin Chocolate Chip Cake (adapted from Diva Entertains Blog)

2/3 cup butter or coconut oil, melted
1 1/2 cups sucanat or brown sugar
4 eggs
2 cups pumpkin puree
2 1/4 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon sea salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla extract
2/3 cup milk or water
1 cup chocolate chips (I use either homemade chips or these these soy free chocolate chips)

Cream together butter and sucanat.  Beat in eggs and pumpkin puree.  Add flour, baking powder, salt, spices, vanilla and milk – beating until well combined.  Fold in chocolate chips.  Pour batter into a well buttered 9×13″ baking pan.  Bake in a 350° oven for 25-35 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Serve as it is…

Or top with whipped cream…

What’s your preference?  With cream or without? I’ll take three dollops, myself.

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Comments

  1. Heather in Michigan says

    Do you think I could substitute the WW flour with Bob’s Red Mill AP blend? My gluten-free son LOVES pumpkin and we always need another dessert recipe.

    Most things can be adapted, but it never hurts to check!

    [Reply]

    Laura Reply:

    I don’t have any experience with that flour, but I would sure think it would work as a good substitute!

    [Reply]

  2. Micah says

    If I wanted to cut the sucanat to 1 cup, should I add a bit more flour or decrease the oil a little to make up for the missing sucanat, or do you think it would be ok without any other adjustments? This would be wonderful to have on Thanksgiving (or for breakfast tomorrow!)! I love anything with cream but all I can get here is ultra pasteurized, yuck!

    [Reply]

    Laura Reply:

    Hmmm, I’d say decrease the sucanat to 1 cup, then mix without making any other adjustments. If you have it all mixed up and feel like it is too runny, add a little more flour.

    [Reply]

  3. Alyssa says

    Did you use hard white wheat or soft white wheat? Sounds good though…might have to try it…I wonder how it would taste with white chocolate chips? :)

    [Reply]

    Laura Reply:

    I use hard white wheat, but soft wheat would work for this recipe also. Yes, white chocolate chips sound great in this!

    [Reply]

  4. Mindy says

    Is there a way to weigh the correct amount of coconut oil? Or do you just use a measuring cup? I love coconut oil but I hate trying to measure it…

    [Reply]

    Laura Reply:

    I always just “eyeball” it because I’m not very thorough and I agree, coconut oil is NOT fun to measure. One way to measure it would be:

    Using a two cup glass measuring cup, fill with one cup of water, then add solid coconut oil until the water level shows 1 2/3 cups. Pour out the water, then you’ll have your 2/3 cups of oil.

    Hope that made sense. The oil and water won’t mix, so it’s a good way to measure more acturately.

    [Reply]

  5. Charlotte Moore says

    I leave my coconut oil on the stove. When I have things in the oven it warms the top enough to keep my oil melted. It is very easy to measure like that. I hope it os alright to do that. I have never read not to. Someone please let me know if I shouldn’t do that.

    [Reply]

    Laura Reply:

    Yes, this is just fine and also a good idea for an easy way to measure coconut oil.

    [Reply]

  6. Chara says

    Where do you add in the chocolate chips? I am guessing at the end folded in batter but wanted to check…

    [Reply]

    Laura Reply:

    How could I have missed THE most important ingredient?!?!? Thanks for letting me know about my oversight. I edited the post to include the CHOCOLATE! :)

    [Reply]

    Chara Reply:

    Thank you! :) Didn’t want to miss the chocolate!!

    [Reply]

  7. Amy Hintzman says

    Would I be able to substitute coconut flour for the ww? Would it be cup for cup? This recipe would be so much better than trying to fiddle with a GF pie crust ;)

    [Reply]

    Laura Reply:

    Coconut flour is quite different from whole wheat, so you wouldn’t be able to sub it one for one. You may want to use this coconut flour muffins recipe and try to tweat that to make it pumpkin? http://heavenlyhomemakers.com/gluten-free-dairy-free-muffins

    [Reply]

  8. Kamilla says

    I just tried this recipe with 1/2 cup of cocoa to make chocolate chocolate chip muffins & they are really yummy!

    [Reply]

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