Recipe: Chocolate Coconut Pumpkin Chocolate Chip Coffee Cake

After experimenting with coconut milk as a soymilk substitute in breakfast pancakes this past weekend, we had left over coconut cream as well as pumpkin. This recipe (photo) was the delicious result – rich and moist.

Equipment Needed

• Wooden spoon
• Medium and large mixing bowls
• 9x13 baker

Ingredients (makes 24 servings)

• 2 1/2 cups All-Purpose Flour
• 3/4 cup Cocoa Powder
• 3 tsp Baking Powder
• 2 tsp Baking Soda
• 1/4 tsp Salt
• 2 tsp ground Cinnamon
• 1 tsp ground Ginger
• 1/4 tsp ground Nutmeg
• 1/8 teaspoon ground Allspice
• 1/2 cup Earth Balance, softened
• 2/3 cup Fructose
• 1/2 cup Maple Sugar Crystals
• 4 large Eggs
• 3/4 cup Trader Joe’s Organic Pumpkin (approximately 1/2 a can)
• 1 cup Coconut Cream
• 1 tsp Vanilla Extract
• 2 cups Chocolate Chips, divided
• 1/4 cup Maple Sugar Crystals (optional)
• 1/4 cup Earth Balance, melted (optional)

Instructions

1. Preheat oven to 325 degrees if using glass baker or 350 degrees if using metal baking pan.
2. In medium bowl, combine flour, cocoa, baking powder, baking soda, cinnamon, ginger, nutmeg, and allspice.
3. In large bowl, cream together Earth Balance, fructose, and maple sugar crystals until well-blended.
4. Beat in eggs, one at a time.
5. Combine pumpkin, coconut cream, and vanilla; beat into creamed mixture.
6. Slowly blend cocoa mixture into pumpkin mixture. Do not overmix.
7. Add chocolate chips until well mixed.
8. Spoon into well-oiled 9x13 baker.
9. Bake coffee cake at 325 degrees if using glass baker or 350 degrees if using metal baking pan for 20 to 30 minutes. Turn halfway through if necessary.
10. Top bars with remaining chocolate chips and maple sugar crystals.
11. Drizzle with melted Earth Balance.
12. Bake coffee cake for additional 10 minutes or until a toothpick inserted in center comes out clean. Do not overbake.
13. Cool coffee cake in baker or baking pan for 1 minute.
14. Cut coffee cake into squares to serve.