Pumpkin Chocolate Chip Cake with Cinnamon Ginger Cream Cheese Frosting
Additional orange zest, candied ginger, and chocolate chips make an enticing topping for this cake.
- Contains Eggs
- Contains Dairy
Ingredients
- 3 cups water, for steaming
- Nonstick cooking spray
CAKE
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 cup chocolate chips
- 1 can (15 ounces) pumpkin puree
- 3/4 cup vegetable oil
- 2 large eggs
- 2 tablespoons maple syrup
FROSTING
- 1 block (8 ounces) cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon candied ginger
- Zest and 1 tablespoon juice of 1 navel orange
- Deluxe Reversible Rack
- Large Bowl
- Whisk
Instructions
Step 1
Pour 3 cups of water into the pot. Spray Ninja Multi-Purpose Pan (or 8-inch round baking pan) with nonstick cooking spray.
Step 2
In a large bowl, combine the flour, sugar, baking soda, baking powder, pumpkin pie spice, and chocolate chips.
Step 3
In a separate large bowl, add the pumpkin puree, vegetable oil, eggs, and maple syrup. Whisk together, then fold in the dry ingredients until smooth. Transfer the batter to the prepared pan.
Step 4
Place the pan on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot.
Step 5
Close the lid and move slider to STEAMCRISP. Select STEAM & BAKE, set the temperature to 285°F, and set the time for 20 minutes. Press START/STOP to begin cooking (PrE will display for approx. 20 minutes as the unit steams, then the timer will start counting down).
Step 6
When cooking is complete, remove the rack with the pan and let cool.
Step 7
While the cake cools, use a hand or stand mixer to combine all frosting ingredients.
Step 8
When the cake has completely cooled, frost and serve.