Chocolate Pumpkin Cake
 
Prep time
Cook time
Total time
 
Please see the Recipe Tips in the post above for more guidance. Bertolli shared their recipe in weight measurements (ounces). We've added the conversions for those of you who use teaspoons and cups.
Author:
Serves: 9 servings
Ingredients
  • 2 eggs
  • 4½ ounces (about ⅔ cup) sugar
  • 4½ ounces (about ½ cup + 1 tablespoon) olive oil
  • 5¼ ounces (2/3 cup) pumpkin puree
  • 4½ ounces (1 cup) all-purpose flour
  • ⅓ ounce (about 1 tablespoon + 1 teaspoon) cocoa powder
  • ⅛ ounce (a generous ½ teaspoon) salt
  • 1/10 ounce (1/2 teaspoon) baking powder
Instructions
  1. Preheat your oven to 350ºF and line an 8x8-inch baking dish with parchment paper.
  2. Crack the eggs into a mixing bowl and add the sugar. Beat with a hand mixer until bubbles form. Slowly add the olive oil while whisking.
  3. Add the pumpkin. Sift in the flour, cocoa powder, salt, and baking powder. Whisk until well combined.
  4. Pour the batter into your prepared baking dish and level it out. Bake for 15 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  5. Let cool for at least 15 minutes. Remove the cake from the dish using the parchment paper and slice to serve.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/chocolate-pumpkin-cake