Healthy Chocolate Cake (gluten-free friendly!)

Most scrumptious chocolate cake on earth. Look how moist those slices are! You can thank the mighty pumpkin for that. You can also thank the gorgeous gourd for replacing almost ALL of the fat. Healthy, chocolatey, moist, sweet, and perfectly awesome. Super easy too - no mixer required!

I almost couldn't believe how amazing this cake turned out to be. And I make a LOT of healthy snacking cakes. Pumpkin and chocolate have a natural affinity, and in this batter, the pumpkin adds moisture while catapulting the cocoa flavor straight to the top. And since pumpkin puree is thick and dense, it works to replace fat beautifully. You'll never miss the butter (or oil), I can promise you that. 

And each bite... moist cake, crackly, sugary glaze... it's a symphony. 

I served this cake at a track meet - before AND after the kids raced. It's healthy AND satisfying! It also makes a great breakfast treat, after-school snack and healthy dessert. The cake is sweet and seemingly decadent, which makes it great for a hard-to-please sweet tooth. Especially when that sweet tooth wants to be cured with something low in fat and calories!

For a gluten-free cake: Replace the flour with your favorite gluten-free baking mix - no need to change anything else. I promise!

Healthy Chocolate Cake

Cooking spray
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
1 cup pumpkin puree (not pie filling)
1/2 cup granulated sugar
1/2 cup milk
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
For the glaze: 
1/2 cup powdered sugar
1 tablespoon milk

Preheat the oven to 350 degrees. Coat an 8- or 9-inch square cake pan with cooking spray.
The make the cake, in a small bowl, combine the flour, cocoa, baking powder, baking soda, and salt. Mix with a fork to combine. 
In a large bowl, whisk together the pumpkin, sugar, milk, oil, egg, and vanilla. Whisk in the flour mixture. 
Pour the batter into the prepared pan and smooth the surface. Bake for 25 to 30 minutes, until a wooden pick comes out clean or with moist bits clinging to it.
Cool on a wire rack before glazing. 
To make the glaze, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the cake (use a fork or a small spoon and make sweeping motions with your hand). 
Cut the cake into 12 to 16 squares and serve. Store leftovers in an airtight container. 
Makes 12-16 squares