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Fudgy and pumpkiny, this is the perfect chocolate treat for fall.
Preheat oven to 350 F. Spray an 8-inch square baking dish with non-stick baking spray and set the dish aside.
In a medium-sized bowl, whisk together the dry ingredients (flour through salt).
In a separate large bowl, whisk together the oil, sugar, yogurt, pumpkin, and vanilla.
Mix the flour mixture into the wet ingredients until well combined. Stir in the chocolate chips.
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.
Once thoroughly cool, dust with optional powdered sugar. Slice and serve directly from the dish.
Adapted from the Whole Foods website.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!