Paleo Chocolate Pumpkin Cake

You’ll never believe that this super moist and rich paleo chocolate pumpkin cake is actually healthy. It’s gluten-free and made with peanut butter, almond flour, pumpkin puree and coconut milk.

Course Dessert

Cuisine American

Keyword dairy free, dessert, fall, gluten-free, paleo

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 294kcal

Author Olivia Ribas

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

US Customary - Metric

Instructions

For the cake

Preheat the oven to 350˚F and grease an 8x8 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