Pumpkin Chocolate Cake
1 / 4 cup canola oil, plus more for greasing
1 / 3 cup cocoa powder
1 cup whole wheat flour baking
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1 (15 ounce) can pumpkin puree
1 / 2 teaspoon baking soda
1 / 4 teaspoon salt
1 cup sugar
A vanilla extract
Powdered sugar, and removal of the powder (optional)
Preheat oven to 350 ° C. Grease (8 inch) square pan with oil and set aside.
In a large bowl, whisk together the flour, cocoa powder, pumpkin pie spice, baking powder, baking soda and salt. In a separate bowl, whisk together oil, sugar, eggs, pumpkin and vanilla. Whisk the mixture of pumpkin flour until well combined, then transfer the dough is ready for frying.
Bake until the cake pulls away from the walls of the mold and a toothpick inserted in center comes out clean, 40 to 50 minutes. Set aside to cool then cut into squares and sprinkle with powdered sugar if you like.