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Chocolate Pumpkin Whole Wheat Bundt Cake


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Chocolate Pumpkin Whole Wheat Bundt Cake


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Chocolate Pumpkin Whole Wheat Bundt Cake


  • Prep Time : 15 min
  • Cook Time : 1 hour, 2 min
  • Ready Time : 1 hour, 17 min




  • 1 cup all-purpose, flour
  • 3/4 cup whole-wheat flour
  • 1 cup Granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons Baking powder
  • 1 1/2 teaspoons Baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 cup soymilk mixed with 1 tablespoon lemon juice
  • 1 15- ounce can unsweetened pumpkin puree
  • 3/4 cup dark brown sugar, packed
  • 1 large egg, at room temperature
  • 1 large egg white, at room temperature
  • 1/4 cup canola oil
  • 1/4 cup light agave
  • 1 tablespoon vanilla extract


To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray and sprinkle with flour.

Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl. Blend milk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, agave and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.

Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.

Sprinkle with powdered sugar or drizzle with glaze.

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




5 Responses to Chocolate Pumpkin Whole Wheat Bundt Cake

  1. sounds sooooo rich to much so to be whole wheat!

  2. avatar says: dalesusan

    so you have agave in the ingredient list and corn syrup in the directions. which is it? are either necessary? how about using only whole wheat or white whole wheat instead of all purpose flour?

    • Yes, you can either agave or corn syrup, agave makes it a bit healthier, if you want to use sugar instead of either you can, but it will affect the texture. Same goes for using all whole wheat flour, it will likely affect the texture and be a little more dense.

  3. avatar says: frippie

    what other size/type of pan would this work with, other than a bundt pan?

  4. Thanks for finally talking about >Chocolate Pumpkin Whole Wheat Bundt Cake Recipe – JoyOfKosher.com <Liked it!

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