Review: Wildly Affordable Organic + Pumpkin Chocolate Snack Cake Recipe

“Kindred spirits are not so scarce as I used to think. It’s splendid to find out there are so many of them in the world.” 
― L.M. MontgomeryAnne of Green Gables

pumpkin chocolate snack cake

In trying to start a website, I had several problems. The first problem was I wanted to start a healthy eating website, but I didn’t want it to taste ANYTHING like the nasty healthy stuff I had growing up. (I tried some pretty gross stuff–carob? Hello, that is SO not chocolate Mom and Dad). If I was going to teach my own kids and others about healthier eating, it had to taste good.

pumpkin chocolate snack cake

The second, how do you make healthy eating affordable for the average family? Our site uses a lot of average ingredients that you can find easily on the internet, local health food stores or at your local grocery store to make healthy eating more affordable for everyone.

Third, I had a sweet tooth. So I opted to allow myself to give in from time to time. Win win.

When I fell across the book “Wildly Affordable Organic” I was so excited. Here was someone who shared my same feelings and thoughts on the subject of healthy eating! (See kindred spirit, above).

wildly affordable organic

Not only does she make healthy eating affordable, she shows how to eat healthy on a government food stamp budget. She teaches simple and easy meal plans, recipes, and shopping tips for eating organic foods on a very tight budget. It was an eye opener to me to see how I could live even more frugally. In fact, she even received the endorsement of John Mackey, CEO of Whole Foods Market. “This is the book I’ve been waiting for. People are always telling me that the prices are unaffordable at Whole Foods Market.” He was amazed that Wildly Affordable Organic had four seasonal menu plans with meals that average just $5 a day per person using organic ingredients largely purchased at the Whole Foods in Raleigh, North Carolina. This is below the food-stamp allowance in North Carolina for a family of four with no other means.

We tried many of the recipes in her book including chocolate and vanilla pudding, refried beans, spanish rice,  peanut butter cookies, easy bread recipes and raisin cinnamon flatbread.

Today we’re sharing a recipe for pumpkin chocolate snack cake and a hope that you will RUN!!! to purchase her book after trying it. Or click. Here. Click here, NOW! if you can’t wait.

It is one of the best books you will spend money on this New Year. Thanks Linda for a fantastic book! This has been a wonderful resource to my family and I as my husband has been unemployed. We have learned a lot from the book and came away with plenty of new ideas for saving more than we already thought we were. We have loved that just because our budget has grown tighter, the healthy way we eat hasn’t had to change.

Pumpkin Chocolate Snack Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: 8 servings

Serving Size: 1 slice

A hint of pumpkin, a hint of chocolate. This delicious moist pumpkin chocolate bread is easy to enjoy all year round.


  • 1 cup white whole wheat flour
  • 1/3 cup cocoa
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 8 tbsp (1 stick) butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2/3 cup pumpkin puree
  • 1 tsp cinnamon (optional)


  1. Preheat oven to 350 degrees. Lightly grease an 8x8 inch baking pan.
  2. In a bowl, whisk together the flour, cocoa, salt, baking soda, and cinnamon (if using). set aside.
  3. In a mixing bowl, cream together the butter and sugar on medium speed until light and fluffy. (Approximately 2-3 minutes).
  4. Add the eggs and continue beating until the mixture becomes light in color. Turn the mixer to low and slowly add in the flour mixture and pumpkin. Continue to mix until well blended.
  5. Pour the batter into the pan and spread with a spatula until smooth.
  6. Bake at 350 degrees for 45-50 minutes, or until the center of the cake comes out clean when a toothpick is inserted.
  7. Remove from oven and allow the cake to cool completely before cutting into squares. Slice into bite sized pieces and wrap then freeze.


Substitute sweet potato for the pumpkin if pumpkin is not available.

Recipe adapted from Wildly Affordable Organic

Disclaimer: I am not a stalker. But I did contact Linda to inquire about her book in which she was gracious enough to send me a copy to review. Which I did here. And I won’t give the book back because I’ve used it so much it now has chocolate and beans sticking pages together. 


Related Posts Plugin for WordPress, Blogger...


  1. Thanks for the review and introduction to this book, definitely going to see if my library has it!

  2. Definitely sounds like a great book to get my hands on. There’s no reason organic eating should be too expensive if you plan it out right. Cooking is the way to go!

  3. This looks SO YUUmm. going to try it now


  1. […] Pumpkin Chocolate Cake  […]

Leave a Reply