Food Plant

chocolate-pumpkin pudding cake
September 23, 2008, 6:57 am
Filed under: sweet | Tags: , , , ,

remember this?

the housemate and i love pudding cakes, the fruits of fall and spiced baked goods.  half of a large pumpkin can was still sitting in our fridge after last week’s pumpkin sticky buns, and i wanted to try the pumpkin-chocolate combination that i saw in many recipes last year. our standby pudding cake recipe comes from VWAV, but its chocolate-rum flavour and the weird food-science behind the pudding bottom made me hesitant to experiment.  off to the internet i went, to seek a preexisting chocolate-pumpkin pudding cake recipe.  i found none! it might just be google’s fault, but i think you should all be ashamed for not inventing one and sharing it already.

well, i went ahead and jammed my pureed pumpkin into the aforementioned recipe, making just a few changes to accommodate the pumpkin and ditch the rum.

it went thus:

  • 1 cup all-purpose flour (for wheat free, use equal amounts barley and oat flours.)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar, divided
  • 1 teaspoon pumpkin spice mix (i improvised 1/2 tsp cinnamon, 1/4 nutmeg and a bit of ground ginger and allspice)
  • 1/2 cup Dutch processed cocoa powder, divided
  • 1 1/4 cup pureed pumpkin (a standard/small can will yield enough, or get a large one and use the other half to make a double batch of pumpkin cinnamon rolls)
  • 1/4 cup canola oil
  • 1 1/2 teaspoon vanilla extract
  • 3/4 cup boiling water
  • 1/2 cup pure maple syrup
my trick for an improved top:
after ten minutes in the oven, take out the cake and evenly sprinkle:
  • 1 teaspoon cinnamon or pumpkin spice mix
  • 1 or 2 Tablespoon large grain sugar (such as turbinado)
then continue to bake as usual.
    instructions (lifted from
  1. Boil some water in a teakettle, preheat oven to 350°F, and grease a 9-inch springform round cake pan (non-springform works at least as well.)
  2. Sift together flour, baking powder, baking soda, salt, pumpkin spice, 3/4 cup of the sugar, and 1/4 cup of the cocoa. Add the pumpkin, oil, and extract, and mix into a thick batter.
  3. Spread batter into cake pan. Sprinkle the top with the remaining cocoa and sugar.
  4. Pour the boiling water into a glass measuring cup, add the maple syrup to the water, and pour this mixture on top of the cake batter.
  5. Place cake on a cookie sheet in case of pudding overflow and bake for  35 minutes – Don’t forget the sugar and spice intermission after 10 minutes.
  6. Let cool just a bit; while the cake is still warm, place it on a large plate (your plate should have a slight edge to prevent spillage).
  7. Throw on a scoop of vanilla soy ice cream if you like, and you’ve got yourself one impressive dessert.