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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 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 people
Calories 294kcal


Wet ingredients for the cake

Dry ingredients for the cake

For the frosting


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.


Serving: 1/9 | Calories: 294kcal | Carbohydrates: 25.4g | Protein: 7.8g | Fat: 19.4g | Saturated Fat: 7.9g | Cholesterol: 39mg | Sodium: 201mg | Fiber: 3.4g | Sugar: 19.6g