Healthier Pumpkin Chocolate Chunk Cake (Gluten Free)
This special cake is made with canned pumpkin puree that is easy to find in your supermarket. Pumpkin and dark chocolate really pair up nicely here. Similarly we have a loaf recipe that you will love: my Pumpkin Chocolate Chip Bread.
This recipe uses maple syrup as the sweetener. You can also substitute in honey or your favorite granulated sweetener instead. If you don’t like pumpkin, I have a similar recipe to this using bananas: Healthier Banana Chocolate Chunk Cake.
The best thing about using pumpkin puree is that it creates a fluffy and moist cake, muffin or cookie. We love to use pumpkin all year around, not just autumn. Some other popular Hungry Happens pumpkin recipes are our Flourless Pumpkin Brownies (aka Lava Brownies) and Flourless Pumpkin Chocolate Chip Muffins.
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Healthier Pumpkin Chocolate Chunk Cake
Ingredients
- 1 cup pumpkin puree
- 2 eggs
- 1/4 cup olive oil (or melted butter)
- 1/2 cup maple syrup (or honey)
- 1 tsp vanilla extract
- 1 ¾ cups oat flour
- 1 cup almond flour
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 ½ tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 oz dark chocolate bar, chopped
Instructions
- preheat oven to 350℉ (175℃). Line a 9 inch pie dish with parchment paper.
- to a large bowl, add the pumpkin puree, eggs, oil, maple syrup, vanilla and whisk together until smooth. add in the flours, pumpkin pie spice, cinnamon, baking powder, baking soda, salt and stir to combine. Lastly, fold in ⅔ of the chopped chocolate. transfer the batter to pie dish and spread out evenly. garnish the top with the remaining chocolate. bake for 35-40 minutes or until a toothpick comes out clean.
- Let it set in the dish for 10 minutes, then transfer to a cooling rack for at least 20 minutes prior to slicing.
This sounds and looks incredible! My grand kids are coming and I think we’ll make this together! Thanks!
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if I make this using 2 ¾ cups of GF All purpose flour in stead of Oat & Almond flour, will it work?
Hi Pat, I would do 2 1/4 cups.. all purpose flour tends to be way more absorbent than almond flour.