This chocolate pumpkin bundt cake is actually a recipe I’ve repeated. I don’t do that a lot, but when I first made it for my inlaws I got so many rave reviews. They couldn’t believe how moist the cake was. I couldn’t actually taste the pumpkin the first time I made it, but I did the other times. This past time was for my boss’ birthday, and it is funny because she got 2 different bundt cakes! I mean, is it 1950 or are they just coming back into fashion?
I wish this was a prettier cake. It is so moist It doesn’t form that crust on the top to make it super pretty coming out of the bundt pan. Then I always mess up the glaze and add too much almond milk. Oh well, this one is tasty and worth it!
Glazed Chocolate-Pumpkin Bundt Cake
Original Recipe courtesy EatingWell.com, my mods in the recipe below
Yield: 16 servings
1 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder (not Dutch-process) (I used dutch process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup almond/soy milk mixed with 1 T of apple cider vinegar
1 15-ounce can unsweetened pumpkin puree
3/4 cup dark brown sugar packed
1 egg replacer
1/4 cup canola oil
1/4 cup light corn syrup
1 tablespoon vanilla extract
Glaze & Garnish:
1/2 cup packed confectioners’ sugar
1 tablespoon almond/soy milk
2 tablespoons mini chocolate chips or toasted chopped nuts
To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
Blend 1 cup almond/soy milk with vinegar, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Add your egg replacer of choice. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
To glaze & garnish cake: Combine confectioners’ sugar and 1 tablespoon almond/soy milk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.
Yum! My piece!