A tender, moist paleo chocolate cake with a healthy serving of pumpkin thrown in! Cooked as a bundt cake, or in any form you wish, this healthy chocolate cake is perfect for any afternoon snack or birthday!
If you are going to cake…it has to moist…am I right?! I don’t care if it is paleo, gluten free, regular ole chocolate cake….it is a must!
It’s simply not worth calories in my book if it is at all dry and crumbly.
Over the years, I have learned that by adding fruit and vegetable purees into cake and muffin recipes lends them a lovely, tender crumb. We have a great gluten free vegan chocolate cake that is perfect for those who need no eggs too. And I have an awesome paleo chocolate cupcake recipe that uses applesauce for this same premise.
When I first started sneaking veggies into baked goods, my primary goal was to get additional fiber and nutrients into my picky kiddos. But along the way, I learned that pureed veggies also lend moisture to baked goods. And I became hooked on using them for the perfect texture!
Can I make a layer cake?
Absolutely! Just double the recipe and bake in two 9″ baking pans!
How about a low carb chocolate cake?
I have hunch this would be easily converted to a low carb chocolate cake version. I will update when I actually test it out….or if you do, let me know!
Simply replace the cassava flour with 1/3 cup coconut flour, and use part monk fruit sweetener (I like Lankanto), and part stevia glycerite.
I find by using part of each sweetener, I observe less of the flavor drawbacks of any of the low carb options.
Toppings and frostings
This cake is delicious by itself, but there always ways to up the ante! Use your favorite frosting to top this, and if you need some inspiration, here are a few ideas on how to top this luscious paleo cake!
- in the pictures, I melted some dark chocolate with a few teaspoons of coconut oil and drizzled over the top
- this paleo chocolate frosting uses only TWO ingredients!
- while not paleo, a traditional buttercream is my favorite! In my recipe for a vegan buttercream, you can use the dairy free options or all butter if tolerated.
- this AIP vanilla frosting looks interesting!
Additional healthy paleo cake recipes
- this paleo pumpkin cake has an optional cream cheese frosting that will knock your socks off!
- I would love to try this paleo spice cake!
- This keto lemon pound cake is right up my alley!
- This coconut flour cake recipe would be a perfect birthday cake, vanilla style!
A couple of additional gluten free pumpkin recipes to try: this keto pumpkin bread saves on the sugar, and these gluten free pumpkin cake pops would please ALL the kiddos!
Paleo Chocolate Cake Recipe:
If you try this chocolaty treat, be sure to come back and leave a comment and star rating!
Paleo Chocolate Cake w/ Pumpkin
Ingredients
Wet Ingredients
- 1 cup pumpkin puree or other vegetable purees
- 1 cup palm sugar or any granulated sweetener. I like to use part stevia glycerite and part erythritol for low carb.
- 1/4 cup avocado oil or softened butter, coconut oil
- 3 large eggs
Dry Ingredients
- 1 1/2 cup almond flour
- 1/2 cup cassava flour
- 1/4 cup cocoa powder sifted for lumps if necessary
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 350 degrees. Grease a bundt pan. or one 9" cake pan.
- Start by mixing all wet ingredients thoroughly.
- Sprinkle in the dry ingredients over the top, stirring to mix. If you'd like to mix in any of the optional mix in's, now's your chance!
- Pour batter into the prepared baking dish.
- Bake in the a preheated oven for 40-45 minutes until the top center is firm and fully set. Alternately, you could insert a knif in the middle and make sure only moist crumbs come back (no batter).
- Let cake cool for 10 minutes or so before inverting on a cooling rack to cool completely. Serve as is, or top with one of the options mentioned in the post above!
Nutrition
Wow, the chocolate cake looks really yummy. Thanks for sharing this!