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Pumpkin Chocolate Cake

A rich pumpkin chocolate cake that can be dressed up with frosting or is perfect for snacking!
Chocolate Pumpkin Snack Cake

Super Healthy Pumpkin Chocolate Cake

One Bowl

Vegan

Low Fat

Oil Free Option

8 Ingredients

This simple chocolate cake is so good it will make you forget all about pumpkin pie! After all, who needs pie when you have chocolate cake? On second thought, why not have both?

Crustless Pumpkin Pie

Chocolate Pumpkin Cake

Better Than Boxed Cake Mix

If you’ve ever seen those recipes where you take a boxed chocolate cake mix and add canned pumpkin, this reminds me a lot of that idea. However the results of making your own instead of going with the box are markedly better – the cake will be much richer and have both better texture and depth of flavor.

Frost with your favorite chocolate frosting, whipped cream, coconut butter, sliced banana or strawberries, keto ice cream or coconut ice cream, or a dusting of powdered sugar. This time, I decided to add extra mini chocolate chips to the top right before the cake went in the oven.

Pumpkin Cake Batter

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Prep work for the recipe takes about 5 minutes.

And it can be made in one bowl, meaning very little cleanup. It’s almost too easy…

Low Fat Chocolate Pumpkin Snack Cake

Pumpkin Chocolate Cake

Adapted from this Chocolate Banana Cake and my Vegan Chocolate Cake Recipe

Pumpkin Chocolate Cake

Total Time: 25m
Yield: 9-12 slices
Print This Recipe 5/5

Ingredients

  • 1 cup spelt, white, or gf ap flour
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp Dutch (or additional unsweetened) cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon, optional
  • 2/3 cup water
  • 3/4 cup sugar, unrefined if desired
  • 1/3 cup pumpkin puree or sweet potato
  • 1/4 cup nut butter of choice, or oil
  • 2 1/2 tsp pure vanilla extract
  • 1/2 cup mini chocolate chips, optional

Instructions

Line an 8-inch pan with parchment. Preheat oven to 350 F. Combine dry ingredients, and stir very well. Evenly stir in remaining ingredients. Pour into prepared pan. Sprinkle chips on top if desired. (See video earlier in the post.) Bake on the center rack for 25 minutes. Let cool completely. Cover loosely with a towel overnight, either refrigerated or on the counter – it’s best not to eat the cake until the next day, because taste and texture are much better! (I haven’t tried any substitutions not listed, such as using almond flour or omitting the oil or nut butter, so I can’t vouch for those, but feel free to experiment at your own risk, and be sure to report back if you do.)

View Nutrition Facts

 

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Published on November 5, 2018

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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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22 Comments

Leave a comment or reviewLeave a rating
  1. Lisa says

    Yum! I used a premium grade unbleached non gmo organic flour, avocado oil, pumpkin purée and golden cane sugar. I also tossed in two eggs and as per recommendation waited until the following day to indulge. It was delicious and a keeper for the recipe book. Rodelleorganic baking cocoa dark pressed gives a true chocolate after taste that makes you want to eat this cake in one sitting. Thank you.

  2. Deena says

    Wanted to report back: I used 2 tbsp earth balance (made with olive oil) + 2 tbsp unsweetened applesauce instead of the 1/4 cup oil/nut butter and it worked GREAT. Also used erythritol instead of sugar. Great recipe thank you!!

  3. Lucy C Karwoski Korpi says

    I used 1 cup butternut squash, 1 T olive oil (no nut butter), added one large egg, and since the day was super hot– I microwaved this for 3 minutes on high. I put some chocolate chips and pecans on the top for the last 20 seconds. Turned out perfectly!

  4. Jennifer H says

    Very moist, chocolatey and delicious! I used almond butter, whole spelt flour, and replaced 1/4 cup sugar with Swerve sugar substitute. Baked it after dinner, covered it and ate the next morning. Super easy recipe, thank you 🙂

  5. Kelly Tan says

    Hi would like to check how many this would make if I bake it in standard muffin pan? Also for gf ap flour do I need to add xanthan gum if my flour doesn’t contain it? Thanks!

    • Jason Sanford says

      Hmm I guess it depends on the brand of flour! Katie usually uses Bob’s cup for cup and doesn’t add any xanthan gum. We haven’t tried it as muffins so don’t know how long it would take for that. Good luck experimenting!
      Jason

  6. Lisa says

    Delicious And super easy recipe!! Used coconut oil and added some chocolate chips to the batter. Turned out super moist and chocolatey but not overly sweet. Will definitely be making this again ?

  7. Mimi says

    FIVE STARS! I love recipes that you can toss together in one bowl and easily clean. I left out the cinnamon and used a mix of dark chocolate and semi sweet chocolate, and used peanut butter. This tasted like brownie batter, AMAZING! I will be using this recipe on repeat!

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