You’ll never believe that this super moist and rich chocolate pumpkin cake is actually gluten-free. It’s made with peanut butter, almond flour, pumpkin puree, and coconut milk.
I’m very excited to share this Chocolate Pumpkin Cake recipe with you today. I actually couldn’t wait any more to post this recipe. Simply because this pumpkin cake is super moist thanks to the homemade pumpkin puree. Also, it has a delicious fall flavor since it’s full of spices such as cinnamon and ground cloves.
This recipe uses my Homemade Pumpkin Puree Recipe and if you’ve got extra, you should try baking my Pumpkin Chocolate Chip Bread!
I love to bake with pureed veggies because they always give a very rich texture to any cake. On top of that the pumpkin puree brings lots of goodness to each bite. I also used almond and coconut flour to make this Chocolate Pumpkin Cake.
This cake has also a delicious chocolate frosting on top. I made it with dark chocolate and coconut milk from the can because it has more fat than the coconut milk from the carton. Hmm… So good! I guarantee that this Chocolate Pumpkin Cake will become your favorite fall cake for the holidays! Enjoy!
Paleo Chocolate Pumpkin Cake
Ingredients
Wet ingredients for the cake
- ½ cup homemade pumpkin puree or canned pumpkin puree
- ½ cup almond butter or peanut butter
- 1/3 cup honey
- 2 eggs
- 1 teaspoon vanilla extract
Dry ingredients for the cake
- ½ cup almond flour
- 2 tablespoons coconut flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ½ cup chocolate chips
For the frosting
- 6 tablespoons coconut milk from a can full fat
- 1 cup dark chocolate bar chopped ou chocolate chips
Instructions
For the cake
- Preheat the oven to 350˚F and grease an 8×8 square cake pan with coconut oil. Then place a piece of parchment paper on the bottom of the cake pan, leaving an overhang on the sides to lift the cake out when it’s done. Set aside.
- In a medium bowl add all the wet ingredients and mix well until combined.
- In another medium bowl add all the dry ingredients and mix everything well.
- Pour the wet ingredients into the dry ingredients and stir well.
- Transfer the batter to the greased pan and bake for about 30 minutes or until a toothpick is inserted in the center and comes out clean.
- While the cake is in the oven, make the chocolate frosting (recipe below).
- Let the cake cool in the pan before cutting into squares.
- Gently spoon chocolate frosting onto the top of the cake squares. Enjoy!
For the frosting
- In a heatproof bowl, add dark chocolate over simmering water.
- When the chocolate is starting to melt, add the coconut milk and mix well until all is combined and smooth.
- Allow the chocolate frosting to cool before icing the cake.
Notes
- Make sure you buy almond flour and not almond meal.
- Canned pumpkin and pumpkin pie filling are different as pumpkin pie filling is seasoned with spices such as cinnamon, nutmeg, cloves, and sugar. Make sure to buy the correct one.
- Make sure not to overmix the batter, as it’ll make the cake tough.
- To store: Store the cake in the fridge for up to a week or on the counter for a day. Make sure it’s in an airtight container.
- To freeze: You can freeze the cake for up to 3 months. You can freeze the bread in an individual slice or as a full cake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Good evening Olivia; sorry I’m sending this email kind of late; but my husband is away on business so I’ve been cooking and baking all day. I wanted to take some food to my daughter in law ‘s house tomorrow and also have a nice dinner for my husband when he comes home from his trip. Anyway I made your pumpkin cake and it’s delicious. As always, thank you for your great and healthy recipes. I will,for sure, share this recipe with all the ladies in my family because it’s absolutely delish!!!
Soli
Wow So happy to hear that 😉 Your comment made my day better! Hope you keep trying my recipes and enjoy them 😉
I made this pumpkin cake last weekend and it is absolutely delicious. I was not born with the cooking or baking gene as were my other four sisters and three brothers–I didn’t mind cleaning up and doing dishes. Due to life circumstances,
I only began cooking for myself when I was in my early 50s. This was so easy to make and it looked absolutely scrumptious. Thank you so much for sharing this recipe!
I am so HAPPY to know you enjoyed this recipe. Hope you can make it again for the Holiday season. It’s so delicious, right? Thanks for your feedback 😉
Awesome! Thanks for your feedback 😉
This is getting me so excited for fall flavors! Delicious!
Right? Me too 😉
I tweaked this, and turned this into my dog’s birthday cake, and it turned out amazing. It’s the perfect size, and was the only almond flour, pumpkin & peanut butter cake i could find. PLUS, with a bit of tweaking, I turned it into an almond flour, pumpkin, peanut butter and COCONUT cake.
I subtracted the chocolate chips for shredded coconut, and only put in 2 tbsp of maple syrup, and 3 tbsp + 1 tsp of coconut milk, instead of honey (because my dog doesn’t need all that sugar). I put in it a 6.5″ by 6.5″ round cake pan. For the frosting I mixed peanut butter, coconut milk and vanilla extract. I sprinkled coconut shreds on top at the end. She LOVED it.
That sounds absolutely amazing! 🐶🎂 I love how you customized the recipe to make the perfect birthday cake for your pup—what a lucky dog! The combination of almond flour, pumpkin, peanut butter, and coconut sounds delicious, and that frosting idea is genius. Thanks for sharing your tweaks—I’m sure other pet parents will love this inspiration too! So happy your pup enjoyed it! 😊🐾