Pumpkin Chocolate Cake

Pumpkin Chocolate Cake

This cake. This cake right here is my pride and joy at the moment. It combines two of my favorite things: pumpkin spice and chocolate. It’s fudgy and decadent, you would not believe what’s in it!

Two things that show how amazing this cake is: I made it on my birthday, and the loaf was longer but my dad ate some before I could grab my camera to take pics (classic).


  • Pumpkin Puree (not pumpkin pie filling)- makes the cake super fudgey and adds tons of nutrients like Vitamin A.
  • Eggs- helps create structure! Can sub for flax egg if vegan.
  • Granulated Sweetener- I used monk fruit sweetener; can replace with any granulated sweetener, but it will affect nutritional value unless it’s a zero calorie alternative.
  • Cashew Milk- can use any milk you want, but I like how creamy cashew is!
  • Vanilla Extract- helps add flavor!
  • Cocoa Powder- I used Hershey’s special dark cocoa because I like a cake that’s darker and more rich.
  • Coconut Flour- probably my favorite flour! It has a high protein and fiber content, and is super absorbent, meaning you need less of it (this ingredient is very difficult to substitute).
  • Tapioca Flour- gives the cake structure and and helps hold it together (can sub cornstarch, cassava flour, or arrowroot).
  • Baking Soda- leavening agent to help cake rise.
  • Apple Cider Vinegar- not necessary but reacts with baking soda to help texture of cake.
  • Pumpkin Spice & Cinnamon- essential for flavor!


For the cake:

  • 1 cup Pumpkin Puree
  • 1 Whole Egg
  • 1 Egg White
  • 1/3-1/2 Cup Granulated Sweetener
  • 1/4 Cup Milk
  • 1 tsp Vanilla Extract
  • 1/3 Cup Cocoa Powder
  • 3 Tbsp Coconut Flour
  • 1 1/2 Tbsp Tapioca Flour
  • 1/4 tsp Baking Soda
  • 1/2 tsp Apple Cider Vinegar
  • 1/2 tsp pumpkin spice
  • 1/2-1 tsp cinnamon

For the frosting:

  • 3/4 cup 0% fat greek yogurt (I like Fage)
  • 2 Tbsp Cocoa Powder
  • 1 tsp sugar free chocolate pudding mix (optional)
  • 3 Tbsp Sweetener (I used monkfruit powdered sugar)

  1. Set oven to 350 degrees
  2. In a large bowl add wet ingredients (pumpkin, sweetener, eggs and vanilla, milk) and whisk together until combined.
  3. Add in dry ingredients (cocoa powder, coconut flour, tapioca flour, spice, baking soda & vinegar, and salt).
  4. Pour into a loaf pan and bake 40-50 min or until toothpick comes out clean (be sure not to overbake to keep fudginess).
  5. Frost, if desired.

Nutrition Info

1/8 Cake w/o frosting: Calories: 55 Fat: 1g, Carbs: 10g (3g fiber), Protein: 3g

1/8 cake with frosting: Calories: 75 Fat: 1g, Carbs: 12.5 g (3g fiber), Protein: 4g

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