Cake Shop - Cakeblogin Pumpkin Spice Chocolate Chip Cakes

 

 Cake Shop - Cakeblogin Pumpkin Spice

 Chocolate Chip Cakes

Makes 4

Cake:

3/4 cup organic whole wheat pastry flour (or regular AP flour)

1/2 cup maple sugar, coconut sugar or brown sugar

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/8 tsp cloves

3/4 tsp baking soda

1/2 tsp baking powder

1/4tsp sea salt

1/4 cup plus 2 Tbsp pureed pumpkin or squash

2 Tbsp avocado oil

1 tsp pure vanilla extract

1 tsp maple extract

1/4 cup + 1 Tbsp plant-based milk

1 Tbsp apple cider vinegar

3/4 cup dark chocolate chips

ice cream for serving

 

 

Instructions:

 

Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit.

Apply nonstick spray to four 8-ounce ramekins.

In a large bowl, thoroughly mix flour, baking soda, spices, salt, and sugar. In a small bowl, whisk together pumpkin, oil, maple extract, vanilla extract, and milk until thoroughly blended. Then, whisk into the flour mixture until thoroughly incorporated. Add cider vinegar and whisk until batter is fully blended and pale swirls form.

Add chocolate chips and fold.

Add chocolate chips and fold.

Pour cake batter into the prepared ramekins and bake for about 15 minutes, or until a tester put into the centre comes out clean with a few crumbs attached. Take it out of the oven.

 

Before serving, let it cool for fifteen minutes. Serve warm, with ice cream.

 

 

Any leftover cakes can be kept in a closed jar in the refrigerator for up to one week.

#CakeShop, #Cakeblogin, #PumpkinSpice, #ChocolateChipCakes, #DeliciousTreats, #SweetTooth, #BakeryLove, #CakeLovers, #YummyGoodness, #TastyTreats, #CakeObsession, #IndulgeInCake, #CakeHeaven, #CakeAddict, #CakeGoals, #CakeInspiration, #CakeCravings, #CakeDelights, #CakePerfection, #CakeFlavors,