Pumpkin Chocolatechip Cake


  • 3 eggs
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 15 -oz canned pumpkin
  • 2 cups sifted all-purpose flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tbsp vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1 tbsp confectioners'/powdered sugar
  • Cooking spray to spray the pan


Preheat the oven to 350 degrees.Sift together the flour, baking powder, baking salt, cinnamon, nutmeg, salt and baking soda into the medium bowl. Add in 1/3 cup of flax-seed powder. Keep aside.Break the eggs into the large mixing bowl, add sugar, oil and the pumpkin. On medium speed, using a hand blender blend for atleast 5-7 minutes until bubbles start forming on top.Add the flour mixture from the previous step gradually and beat on low using the hand blender. Do not add all the flour at once as it will not incorporate into the egg mixture. Add it in batches.Spray the bundt pan with the cooking oil spray generously making sure you cover all the nooks of the pan.

Pour the 1/3rd of the flour mixture into the pan. Scatter 1/4 cup each of the chocolate chips on top of the flour mixture in the bundt pan.Pour another 1/3rd of the flour mixture into the bundt pan on top of the chocolate chips.Repeat with the remaining chocolate chips and top off with the remainder of the flour mixture.Bake in the preheated oven for about 50-55 minutes or until a toothpick inserted comes out clean.After the cake is done, remove it from the oven and cool for about 30 min on a wire rack in the pan, then invert the cake onto the wire rack and cool completely.Place the cake on a serving platter, invert it from the step above (the top of the cake should be the flat one and not the curvy one). Using a bread knife, carefully cut off the part of the cake that has sprung up during the baking process so the top is leveled.

Re-invert the cake so the flat side is down. Put the 2 tbsp of the confectioners' sugar into the smallest sieve you have (use my tea sieve) and move it across the cake so the sugar covers the cake. The top part of the cake should have a little more sugar than the sides.

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