Healthier Pumpkin Chocolate Chunk Cake (Gluten Free)

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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.

Thank you for stopping by Hungry Happens! If you create this recipe or any other recipe from our site, we would greatly appreciate you taking the time to comment and rate this dish. Now LOVE YOUR LIFE!

Healthier Pumpkin Chocolate Chunk Cake

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4.91 from 10 votes

Servings: 8

Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Total Time: 50 minutes mins

This Healthier Pumpkin Chocolate Chunk Cake recipe is an easy one bowl cake to bake during the fall months!

Equipment

• Large mixing bowl
• 9 inch pie dish
• Wire rack

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.

Notes

You can also use chocolate chips if you don’t have a chocolate bar. 

If you don’t have oat flour, throw some rolled oats into your blender and pulse until you reach a flour consistency. If you are following a Gluten Free Diet, make sure your oats are gluten free!

If you don’t have maple syrup or honey, you can use granulated sweetner.

If you want to make this Dairy Free, make sure to use dairy free chocolate.

Nutrition

Calories: 413kcal | Carbohydrates: 43g | Protein: 10g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 248mg | Potassium: 325mg | Fiber: 6g | Sugar: 17g | Vitamin A: 4832IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 4mg

Author: Stella Drivas