Here's another reason to fall in love with our Organic Sweet Potato & Ancient Grain Pancake and Waffle Mix: dessert! This cake is the perfect shareable to bring to book club or to serve at Saturday morning coffee. We used our Black Cumin Vanilla Chai Tea to add even more flavor, but you can substitute extra spice if needed.
Pumpkin Chai Chocolate Cake
We are so excited to share this wholesome, good-for-you recipe for a dessert you can be proud to serve at your next gathering! No one has to know it's healthy!
1 PLANTSTRONG Sweet Potato & Ancient Grain Pancake & Waffle Mix
2 cups plant milk (divided use)
1 cup pumpkin puree
¾ cup non-dairy chocolate chips
¼ cup walnuts (optional)
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 PLANTSTRONG Black Cumin Vanilla Chai Tea Bags
Heat 1 cup of the milk in the microwave or on the stove until hot. Steep the 2 tea bags for three minutes.
Pour the pancake mix into a medium mixing bowl.
Add the chai flavored milk and the remaining cup of plant milk
Add the pumpkin, chocolate chips, nuts (if using), spice and vanilla. Mix just until incorporated.
If you did not use the tea, increase the pumpkin pie spice to 2 ½ teaspoons.
Preheat oven to 350 degrees
Line a 9x13 pan with parchment paper.
Spread batter in the pan evenly.
Bake for 30 minutes. Allow to cool, then slice into 12 squares and serve.