Flourless Pumpkin Chocolate Cake
A delightful flourless cake combining rich chocolate and warm pumpkin flavors, perfect for gluten-free indulgence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 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.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy your delicious flourless pumpkin chocolate cake!
Notes
Pairs wonderfully with whipped cream or vanilla ice cream. Dust with powdered sugar for an elegant touch.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 100mg
Find it online: https://mydailyrecipeideas.com/flourless-pumpkin-chocolate-cake/