Almost Paleo Chocolate Pumpkin Cake Recipe

Name: Almost Paleo Chocolate Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chocolate Pumpkin Cake; 1 cup chocolate chips (dark as possible); 1/3 cup coconut flour; 1/3 cup coconut oil; 2 tablespoons full-fat coconut milk; 3/4 cup pumpkin puree; 4 tablespoons honey; 3 eggs; 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon ground ginger; Frosting; 1/2 can of full-fat coconut milk; 1/8 cup pumpkin; 1 teaspoon honey; Dash cinnamon

Servings: persons

Chocolate Pumpkin Cake
1 cup chocolate chips (dark as possible)
1/3 cup coconut flour
1/3 cup coconut oil
2 tablespoons full-fat coconut milk
3/4 cup pumpkin puree
4 tablespoons honey
3 eggs
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
Frosting
1/2 can of full-fat coconut milk
1/8 cup pumpkin
1 teaspoon honey
Dash cinnamon

1
Preheat oven to 350 degrees Fahrenheit.
2
Melt the chocolate. To avoid burning the chocolate, you can boil water in a pot and place the chocolate in another bowl on top. Check it and stir every few minutes so it doesn't burn.
3
Add the coconut oil, coconut flour, and coconut milk to the chocolate (I found it mixed smoother this way).
4
After the chocolate mixture is blended smoothly, let it cool.
5
In a separate bowl, whisk the eggs, pumpkin, honey, and spices together.
6
Combine the egg mixture and the chocolate mixture. Blend together.
7
Pour into a greased baking dish (glass or ceramic works fine), about 8x8 inches.
8
Bake for 40 minutes, or until a toothpick comes out clean.
9
While the cake base bakes, make the frosting. Mix all ingredients together until blended and smooth.
10
After the cake has cooled, lather with frosting and serve!

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Chocolate Pumpkin Cake, 1 cup chocolate chips (dark as possible), 1/3 cup coconut flour, 1/3 cup coconut oil, and more.

Yes, Almost Paleo Chocolate Pumpkin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almost Paleo Chocolate Pumpkin Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions