Cinnamon Chocolate Cake

I’m leaving for Florida tomorrow.

Actually, I need to be on the airplane in 7 1/2 hours. Sleep is overrated. Recycled airplane air is not.

We’re going to The Fest for the weekend. It’s a punk music festival in Gainesville, FL that’s pretty much going to be 3+ days of dirty, sweaty, insanity awesome. You learn new things about me every day, don’t you? Add in the fact that it’s going to be 80° compared to the 50° it’s been here? Heaven.

But I didn’t want to leave you hanging, so I’ve brought more cake. It has pumpkin in it, but it’s not the focus. Shocking, right? I just used it as a oil/applesauce substitute. I added a healthy dose of cinnamon because it seems to be making everything better lately. This isn’t light fluffy cake, and I’m totally okay with that.

Adapted from Quick Chocolate Cake

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat pastry flour
• 3/4 cup NuNaturals MoreFiber Baking Blend [or sugar of choice]
• 3 tablespoons cocoa powder
• 2 teaspoons espresso powder
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar
• 1/4 cup pumpkin puree
• 1 cup water

Preparation

1. Preheat oven to 350° and prepare an 8″ square baking pan.
2. In the bowl of a mixer, whisk together all of the dry ingredients.
3. Make a well in the center and add the pumpkin, vinegar, vanilla, and water.
4. Mix until smooth and combined.
5. Pour the mixture into the prepared pan and smooth it out with a knife/spoon/spatula.
6. I may or may not have sprinkled the cake with course sea salt.
7. Bake for 35-40 minutes until a toothpick comes out clean. Mine took 35 on the dot.
8. Cool that cake. Eat it up, unless you’re still full from gorging on all the batter.