This Pumpkin Chocolate Chip Snack Cake is super easy to make and the perfect option for breakfast or dessert.
I can’t believe it’s already the end of November and Thanksgiving is Thursday! This year has gone by so fast and the next few weeks are just going to get more busy. I look forward to this time of year- when we get more family time than usual and there is lots of delicious food!
Growing up, pumpkin pie was the only pumpkin dessert I ever had and it is still one of my favorite treats. Once I started baking though, I realized there were so many other delicious ways to use pumpkin. Bread, cookies, muffins, pancakes- the ideas are endless! I still love finding new ways to bake with it and this cake is one of them. It is so easy to make and everything is mixed in one bowl in just a couple minutes. There is no need for a mixer so it’s simple enough to make anytime.
This cake is a cross between cake and bread. Between the pumpkin, applesauce, and Golden Barrel Coconut Oil, this is an extremely moist cake. It is just the right sweetness and there is no need for frosting with the chocolate chips, which means it’s easier to eat for a quick snack.
I also used Golden Barrel Organic Light Brown Sugar and Golden Barrel Raw Sugar to make this cake. Golden Barrel has an extensive line of organic and regular sugars and other quality sweeteners in retail and bulk sizes.
It is perfect for breakfast with coffee or served as dessert. I brought it to church to share and everyone loved it! It is such a fun take on the classic and is sure to become a favorite!
This Pumpkin Chocolate Snack Chip cake is made in a 11×7 pan, but if you don’t have that size you can use a 13×9, it will just be thinner and it probably won’t need to be baked as long.
Jessica is a self taught cook/baker from Michigan who enjoys local farmers markets, baking competitions, and kayaking with her husband. She specializes in Paleo and other desirable recipes that can be seen over on her own food blog.