Flourless Pumpkin Chocolate Cake

If you’re looking for a delightful dessert that combines the rich flavors of chocolate with the warmth of pumpkin, this Flourless Pumpkin Chocolate Cake is a must-try. Packed with wholesome ingredients, this cake is not only delicious but also gluten-free!

Why make this recipe

This cake is perfect for those who want to indulge their sweet tooth without the guilt. It’s naturally sweetened with maple syrup and offers a unique twist by using almond butter instead of traditional flour. Whether you’re hosting a gathering or simply craving a sweet treat, this flourless cake will impress everyone with its moist and fudgy texture.

Ingredients

• 1 cup canned pumpkin puree
• 1 cup almond butter
• 1/2 cup cocoa powder
• 1/2 cup pure maple syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

How to make it

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, combine the canned pumpkin puree, almond butter, cocoa powder, maple syrup, eggs, vanilla extract, baking soda, pumpkin pie spice, and salt. Mix until smooth and well combined.
3. Pour the batter into the prepared pan and spread it evenly.
4. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
5. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Serve and enjoy your delicious flourless pumpkin chocolate cake!

How to serve it

This cake can be served warm or at room temperature. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. You can also dust it with a little powdered sugar for an elegant touch.

How to store it

Store any leftovers in an airtight container at room temperature for up to two days. For longer storage, keep it in the refrigerator for up to a week. The cake can also be frozen for up to three months. Just make sure to wrap it tightly to prevent freezer burn.

Helpful tips

• Make sure your pumpkin puree is pure and not pumpkin pie filling, which contains added sugars and spices.
• If you want a more intense chocolate flavor, consider adding a few chocolate chips into the batter before baking.

Optional variations

• Substitute almond butter with peanut butter for a different flavor profile.
• Add chopped nuts such as walnuts or pecans for extra crunch.

Frequently asked questions

Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just make sure to cook and puree it thoroughly before using it in the recipe.

Is there a nut-free alternative to almond butter?
You can substitute almond butter with sunflower seed butter or another nut-free spread to keep it safe for those with nut allergies.

Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance and stored in the fridge. Just bring it to room temperature before serving for the best flavor.

Enjoy your baking adventure with this Flourless Pumpkin Chocolate Cake!

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