This recipe is the “healthy” rendition of a favorite pumpkin cake recipe my mother has used for years. It has whole wheat flour instead of white, and the sugar is substituted with a small amount of unrefined cane juice (sucanat). You can adjust the sweetness to your personal preference, but don’t be afraid to try it with a small amount of sucanat; you may be surprised at how little it takes to make a great cake!
4½ c. flour
3 tsp. baking soda
1½ tsp salt
1 tsp. cinnamon
½ c. sucanat
1 c. cocoa powder (I used Ghirardelli)
¾ c. oil
¼ c. water
4 eggs
4 c. pumpkin puree
1 bag Hershey’s dark chocolate chips (optional)
Mix together the dry ingredients. Then combine the wet ingredients and add to the dry ingredients, mix just until blended. Add the chocolate chips, save some to sprinkle on the top before baking. Pour into a buttered and floured bundt cake pan or a 9×13 and sprinkle chocolate chips over. Bake for about one hour at 350 until a toothpick comes out clean from the center of the cake.
