Pumpkin Chocolate Snack Cake!


A wealthy pumpkin chocolate cake that may be dressed up with frosting or is ideal for snacking!

Tremendous Wholesome Pumpkin Chocolate Cake

One Bowl


Low Fats

Oil Free Choice

Eight Elements

This easy chocolate cake is so good it’ll make you overlook all about pumpkin pie! In spite of everything, who wants pie when you could have chocolate cake? On second thought, why not have each?

Crustless Pumpkin Pie

Chocolate Pumpkin Cake

Higher Than Boxed Cake Combine

Should you’ve ever seen these recipes the place you’re taking a boxed chocolate cake combine and add canned pumpkin, this jogs my memory loads of that concept. Nevertheless the outcomes of constructing your personal as an alternative of going with the field are markedly higher – the cake might be a lot richer and have each higher texture and depth of taste.

Frost along with your favourite 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 made a decision so as to add further mini chocolate chips to the highest proper earlier than the cake went within the oven.

Pumpkin Cake Batter


Prep work for the recipe takes about 5 minutes.

And it may be made in a single bowl, that means little or no cleanup. It’s virtually too simple…

Low Fat Chocolate Pumpkin Snack Cake

Pumpkin Chocolate Cake

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

Pumpkin Chocolate Snack Cake!

Complete Time:

9-12 slices

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  • 1 cup spelt, white, or gf ap flour
  • 1/four cup unsweetened cocoa powder
  • 2 tbsp Dutch (or further unsweetened) cocoa powder
  • half tsp baking soda
  • half tsp salt
  • half tsp cinnamon, non-obligatory
  • 2/three cup water
  • three/four cup sugar, unrefined if desired
  • 1/three cup pumpkin puree or candy potato
  • 1/four cup nut butter of alternative, or oil
  • 2 half tsp pure vanilla extract
  • half cup mini chocolate chips, non-obligatory


Line an Eight-inch pan with parchment. Preheat oven to 350 F. Mix dry components, and stir very properly. Evenly stir in remaining components. Pour into ready pan. Sprinkle chips on high if desired. (See video earlier within the submit.) Bake on the middle rack for 25 minutes. Let cool utterly. Cowl loosely with a towel in a single day, both refrigerated or on the counter – it’s greatest to not eat the cake till the subsequent day, as a result of style and texture are a lot better! (I haven’t tried any substitutions not listed, akin to utilizing almond flour or omitting the oil or nut butter, so I can’t vouch for these, however be happy to experiment at your personal threat, and make sure to report again should you do.)

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Standard This Week:

Coffee Cake Mug

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Vegan Banana Chia Pudding

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Discover extra wholesome recipes like this Pumpkin Chocolate Snack Cake! at Chocolate Coated Katie.

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