Dark Chocolate Pumpkin Cake For 1 Recipe

Name: Dark Chocolate Pumpkin Cake For 1
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons Dark Cocoa Powder, Divided; 1 whole Egg; 1 Tablespoon Pumpkin Puree; 1/4 teaspoons Pumpkin Pie Spice; 4 teaspoons Brown Sugar; Dash Of Salt; 1/2 Tablespoons Butter; 1/2 Tablespoons Unsweetened Applesauce; 3 Tablespoons Dark Chocolate Chips; 1 teaspoon Flour; Crushed Walnuts For Garnish

Servings: persons

1
Preheat oven to 375u00b0F. Grease a small ramekin with nonstick cooking spray and dust with 1 teaspoon cocoa powder. Set aside.
2
In a bowl, whisk together the egg, pumpkin puree, pumpkin pie spice and brown sugar. Add a dash of salt. Set aside.
3
In a small sauce pan, heat butter, applesauce and chocolate over medium heat until chocolate melts. Remove from pan and pour into the pumpkin mix and stir to combine. Stir in flour and remaining teaspoon of cocoa powder.
4
Carefully pour cake into the prepared ramekin. Place the ramekin on a baking sheet and bake for about 12 minutes, or until the cake is slightly puffy. Let cool for about 2-5 minutes and then gently flip cake onto a plate (or eat directly from the ramekin). Sprinkle with walnuts and eat immediately!
5
Recipe adapted from Joy the Baker.

140

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 11 ingredients. The key ingredients include: 2 teaspoons Dark Cocoa Powder, Divided, 1 whole Egg, 1 Tablespoon Pumpkin Puree, 1/4 teaspoons Pumpkin Pie Spice, and more.

Yes, Dark Chocolate Pumpkin Cake For 1 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!

Dark Chocolate Pumpkin Cake For 1

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions