Vegan Chocolate Pumpkin Gingerbread

I'll admit it - I'm getting tired of summer. Gasp! Did I just say that? As much as I adore summer, I'm gearing up for the cooler, crisper days of autumn. Bring on dishes of butternut squash, pumpkin, apples... I dream of cinnamon, ginger, nutmeg and cloves. This quick little recipe makes use of all the good, warm "fall" spices typically associated with pumpkin pie and turns out to be a moist, delicious gingerbread. No, not gingerbread cookies - I'm talking about the old-fashioned gingerbread baked in cake pans. This particular recipe is greatly reduced in sugar due to the substitution of the Truvia baking blend, so don't feel too bad about having a second piece. It's quite low in fat, since a few scant tablespoons of heart-healthy canola oil are used. The nutritional value is greatly increased (especially dietary fiber) due to the canned pumpkin. Serve this with your favorite vegan ice cream, or just a dusting of confectioners sugar. A good cup of coffee wouldn't hurt, either.

Vegan Chocolate Pumpkin Gingerbread

1 2/3 cups flour

½ cup + 2 tbsp. Truvia Baking Blend (or, 1¼ cups sugar)

3 tbsp. cocoa powder

1 tsp. baking soda

¾ tsp. kosher salt

½ tsp. cinnamon

½ tsp. ginger

¼ tsp. nutmeg

¼ cup unsweetened almond or soy milk

1 tsp. apple cider vinegar

1 (15 oz.) can pumpkin purée (NOT pumpkin pie mix!)

3 tbsp. molasses

2 tbsp. canola oil

1 tsp. vanilla extract

¾ cup dairy-free mini chocolate chips (or 1 cup dark, dairy-free regular sized chocolate chips)

Preheat the oven to 350 degrees. Lightly oil an 8 x 8" square cake pan and set aside.

In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, salt, cinnamon, ginger and nutmeg until well-mixed. Set aside.

In a medium mixing bowl, whisk together the almond milk and vinegar until the mixture slightly curdles. Add the pumpkin purée, molasses, canola oil and vanilla, mixing until smooth. Fold the wet ingredients into the dry, mixing just until all the dry ingredients disappear. Do NOT overmix! Fold in the chocolate chips and blend until evenly distributed.

Spread the batter into the prepared pan and bake until a toothpick inserted into the center emerges clean, about 35 - 45 minutes. Allow the cake to cool on a wire rack completely before cutting into squares. Dust with confectioners sugar before serving, if desired.

Serves 10 - 12

NOTE:  Because raw pumpkin is used in this recipe, you must refrigerate any leftovers. This will prevent mold formation or any kind of spoilage.