A moist, pumpkin-flavored cake with a rich chocolate twist—this autumnal brownie cake is sure to please with its spiced flavor and cloud-like texture. Perfect for fall celebrations.
Lightly coat an 8-inch (20-cm) square baking pan with nonstick cooking spray.
In a medium-size bowl, combine the vinegar and soymilk.
Let it sit for a few minutes to curdle and become like buttermilk.
In a large-size bowl, sift together the flours, baking powder, baking soda, granulated sugar, brown sugar, cocoa powder, cinnamon, ginger, nutmeg, and salt.
Whisk the pumpkin purée, applesauce, oil, and vanilla into the buttermilk mixture until well combined.
Fold the wet ingredients into the dry ingredients, being careful not to overmix.
Gently fold in the chocolate chips.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 23 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan on a wire rack for at least 30 minutes.
Serve at room temperature or chilled for the best flavor.
Notes & Wine Advice
Serving Tip:
This brownie cake is great served at room temperature or chilled. Serve it with a dollop of whipped coconut cream or a scoop of dairy-free vanilla ice cream for an indulgent treat.
Wine Advice:
Pair this pumpkin chocolate brownie cake with a light-bodied red wine like a Pinot Noir or a fruity dessert wine such as a Late Harvest Riesling to complement the spiced flavor.