Chocolate Pumpkin Whole Wheat Bundt Cake

Baking Time: 62 minutes

Preparation Time: 15 minutes

Kashrut Type: Parve

Level of Difficulty: Easy

INGREDIENTS

1 cup all-purpose flour

¾ cup whole-wheat flour

1 cup granulated sugar

¾ cup unsweetened cocoa powder

1½ teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon pumpkin pie spice

¼ teaspoon salt

1 cup soy milk mixed with 1 tablespoon lemon juice

1 (15-ounce) can unsweetened pumpkin puree

¾ cup dark brown sugar, packed

1 large egg, at room temperature

1 large egg white, at room temperature

¼ cup canola oil

¼ cup light agave

1 tablespoon vanilla extract

PREPARATION

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

1. Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl. 
2. Blend milk, pumpkin puree and brown sugar in a separate large bowl until well blended. 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.
3. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1¼ hours.
4. Let cool on a wire rack for 15 minutes. Remove from pan and let cool completely on the rack, about 2 hours.

Sprinkle with powdered sugar or drizzle with bittersweet chocolate glaze.