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.
I have made this cake and my sister loved it as she is gluten free and the rest of the family
is there a way to substitute almond flour to regular flour as I have a family member that is allergic to almond flour.
Hi Lisa, I love to hear that!
Yes you can make this with all purpose flour. But just use half as much flour!
Made it today, it was delicious thank you
Hi Zahraa, I’m so glad you tried it! Thank you for the kind feedback!
Hi Stella, This is delicious!!!
I have it in an airtight container how long will it last on the counter or should it be refrigerated?
Also I used redmill whole wheat flour because that’s what I had, it was fine instead of the almond flour.
Love your recipes!
Hi Mary, I’m so glad you liked the recipe! Yes, I store this in my fridge in an airtight container. Enjoy and thank you for the kind message!
ok great!
Thank you:)
Super delicious, soft and my kids loved it.
HI Monique, Yay! I’m so happy the family loved the recipe! Cheers!
Great recipe 👌
I would like to know please is the nutrition information per 100g? thank you
Hi Mo, i’m so glad you liked the cake.. i’m not sure the gram distribution here. its based on per slice for 8 slices in the cake
Would I be able to use just almond flour to make this.?
Hi Kaye, I haven’t tried that so i cannot say it work
YUM! the best. Thank you Stella. I only had one slice… my kids, who eat like it’s a competition, had the rest! Now, I have to make another. 🤣
Hi, this looks delicious! Can I substitute coconut or tapioca flour for the oat flour? Or can I use all almond flour?
Hi Jamie and thank you! I havent tried this recipe with those suggestions so I cannot say that it would work for sure. I”m sorry!
It might work with the part almond flour and party tapioca….
This sounds and looks incredible! My grand kids are coming and I think we’ll make this together! Thanks!
http://www.chefmimiblog.com
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.
sounds good advice! I’m coeliac and can’t eat oats!
the recipe looks good, I will try it tomorrow