Hello Gluten Free Pumpkin Chocolate Fudge Cake!
Seriously you guys, I am so excited about this recipe. What could be better than pumpkin and chocolate!? I mean... it's truly an epic dessert combination. First thing's first -- this beauty is gluten free, refined sugar free, super easy to make, and absolutely delicious. The pumpkin layer is super moist (sorry... not sorry) and the chocolate layer is thick and, of course, fudgey. It is bound to be a crowd pleaser for the holidays!
Here's what you need for this Pumpkin Chocolate Fudge Cake:
- Eggs -- I haven't tested a flax egg version, but I will soon so stayed tuned
- Pumpkin puree -- ingredients should be only be pumpkin! Nothing else
- Cashew butter -- I love the neutral taste here, but almond butter works too
- Maple syrup -- you can replace with honey
- Vanilla extract -- gives it the sweet taste
- Baking powder
- Pumpkin spice
- Cinnamon -- for the fall flavors
- Almond flour -- my favorite baking flour for gluten free baking. It has the best, soft, and moist texture, and I've been loving the Blue Diamond Almond Flour
- Dark chocolate/Vegan chocolate chips -- the best food group 🙂
- Coconut oil -- to thicken the chocolate layer
- Sea salt
- Chocolate sprinkles
Okay, so let's get into the nitty gritty below! Don't forget, if you make and share this recipe on social media, please tag me @eatwellwithsari. I love seeing your creations on the 'gram.
Ingredients:
Directions:
Preheat oven to 350.
Whisk eggs in a mixing bowl. Add in pumpkin puree, nut butter, maple syrup and vanilla. Mix well.
In a separate bowl combine: almond flour, baking powder, pumpkin spice, cinnamon and coconut sugar. Mix.
Pour dry ingredients into the bowl of wet. Mix very well until a consistent, thick, batter is formed. Make sure to get out all the chunks.
Line a classic loaf pan with parchment paper and grease (I use coconut oil spray). Pour batter in. Shake to even it out. Bake for 25 minutes.
When cake is ready, remove from oven and let cool for 5-10 minutes before spreading frosting on top.
While cake is cooling, make the frosting. Add chocolate chips, maple syrup and coconut oil in a small bowl and microwave for 60 seconds. Mix to help melt and combine it all together. Before it starts to harden, spread it on top of the pumpkin cake. You may need to get in there with the back of a spoon to spread it out! Add chocolate sprinkles or sea salt (or both) on top. Enjoy!
If you loved this Pumpkin Chocolate Fudge Cake, make sure to check out some of my other recipes!
- Gluten Free Vegan Pumpkin Chocolate Chip Bread
- Pumpkin Banana Loaf
- Pumpkin Fudge Candy Bars
- Pumpkin Honeycrisp Smoothie
Ingredients
Directions
Preheat oven to 350.
Whisk eggs in a mixing bowl. Add in pumpkin puree, nut butter, maple syrup and vanilla. Mix well.
In a separate bowl combine: almond flour, baking powder, pumpkin spice, cinnamon and coconut sugar. Mix.
Pour dry ingredients into the bowl of wet. Mix very well until a consistent, thick, batter is formed. Make sure to get out all the chunks.
Line a classic loaf pan with parchment paper and grease (I use coconut oil spray). Pour batter in. Shake to even it out. Bake for 25 minutes.
When cake is ready, remove from oven and let cool for 5-10 minutes before spreading frosting on top.
While cake is cooling, make the frosting. Add chocolate chips, maple syrup and coconut oil in a small bowl and microwave for 60 seconds. Mix to help melt and combine it all together. Before it starts to harden, spread it on top of the pumpkin cake. You may need to get in there with the back of a spoon to spread it out! Add chocolate sprinkles or sea salt (or both) on top. Enjoy!
