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Chocolate Pumpkin Cake

Rich and chocolatey, this dark chocolate pumpkin cake recipe is a perfect Fall dessert for chocolate lovers.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

[mrp_rating_result]
Cook Time 25 minutes
Total Time 25 minutes
Yield 1 double layer cake

Ingredients

  • 2 cups flour (Or here is a Keto Chocolate Cake)
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tbsp Dutch cocoa powder or additional unsweetened cocoa
  • 1 tsp each: baking soda, salt, and optional cinnamon
  • 1 1/3 cup water
  • 1 1/2 cup sugar (unrefined or xylitol if desired)
  • 2/3 cup pumpkin puree (sweet potato puree also works)
  • 1/2 cup almond butter or oil
  • 1 1/2 tbsp pure vanilla extract
  • 3/4 cup mini chocolate chips (optional)

Instructions

  • *Frosting ideas are included earlier in the post. The recipe works with spelt, white all purpose, or some brands of gluten free all purpose flour. There is also a flourless version included above.
    To make the chocolate pumpkin cake, line the bottom of two 8 inch pans (or one 9x13 inch pan) with parchment paper. Preheat oven to 350 F. Combine dry ingredients, and stir very well. Evenly stir in remaining ingredients. Pour into prepared pans. Sprinkle chips on top if desired. 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!
    View Nutrition Facts

Notes

Use leftover pumpkin to make a Crustless Pumpkin Pie.
 

Nutrition Information

Calories: 140kcal