Fudgy Chocolate Pumpkin Cake (Vegan)

• 1 cup Whole Wheat Pastry Flour
• 1/3 cups Cocoa Powder
• 2 teaspoons Pumpkin Pie Spice
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1/4 cups Canola Oil
• 3/4 cups Natural Cane Sugar
• 1 container Soy Yogurt, 6 Oz Container
• 1 can Pumpkin Puree (15 Oz. Can)
• 1 teaspoon Vanilla Extract
• 1-1/2 cup Vegan Chocolate Chips
• 2 Tablespoons Powdered Sugar For Dusting (optional)

1. Preheat oven to 350 F. Spray an 8-inch square baking dish with non-stick baking spray and set the dish aside.
2. In a medium-sized bowl, whisk together the dry ingredients (flour through salt).
3. In a separate large bowl, whisk together the oil, sugar, yogurt, pumpkin, and vanilla.
4. Mix the flour mixture into the wet ingredients until well combined. Stir in the chocolate chips.
5. Pour into prepared dish. Bake until a toothpick inserted in the center comes out with fudgy crumbs, about 35 minutes. Set the dish on a cooling rack to cool.
6. Once thoroughly cool, dust with optional powdered sugar. Slice and serve directly from the dish.
7. Adapted from the Whole Foods website.

whole wheat pastry flour, cocoa, pie spice, baking powder, baking soda, ubc, ubc, sugar, soy yogurt, pumpkin puree, vanilla, chocolate chips, dusting

Taken from tastykitchen.com/recipes/desserts/fudgy-chocolate-pumpkin-cake-vegan/ (may not work)