Easy Dark Chocolate Chunk Cake (With Hidden Pumpkin)

Left over roast pumpkin is a blessing, it's just as tasty the next day, it's oh so versatile; pop into a salad or make into a cake. The options are endless. Obviously, we made ours into a cake.

We took these easy choc muffins and slightly adapted them to make them into a cake.. It worked! This recipe is so easy to do, you can sub some of the ingredients for whatever you have on hand.

We hope you love it! It's chocolate-y, super fluffy and nice and tender. Lets get mixing..

Yield: 1 loaf
Time: 15 minutes + baking time

You will need:

  • 1 + 1/2 cups pumpkin puree
  • 1/2 cup cacao or cocoa powder
  • 1 egg
  • 1/3 cup olive oil
  • 1/3 cup almond milk
  • 1 cup almond meal
  • 1 cup gluten free flour
  • 1/3 cup coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1/3 cup 85% choc chunks
  1. Preheat the oven to 170 degrees C and line a loaf tin with baking paper.
  2. In a large mixing bowl, add the pumpkin, oil, almond milk, egg and sugar. You can adjust the amount of sugar required if your pumpkin isn't as sweet.
  3. Mix well until the pumpkin, sugar and egg until nice and smooth and all combined. 
  4. Add the cacao powder, baking powder and vanilla and mix again until well combined. Your mix should still be nice and glossy.
  5. Fold through the almond meal and gluten free flour until fully incorporated and next, mix through the choc chunks.
  6. Add the mix into your loaf tin, pop into the oven and bake for 30 minutes. The loaf should spring back when touched.
  7. Cool and enjoy!