Indulge your senses with a delightful twist on dessert: the Flourless Pumpkin Chocolate Chip Cake! This decadent treat marries the warm, comforting flavors of pumpkin spice with the rich, melty goodness of chocolate chips, making it a perfect fall favorite or a year-round indulgence. Best of all, it’s gluten-free and incredibly easy to make, requiring just 15 minutes of prep time! Whether you're hosting a gathering or simply satisfying your sweet tooth, this cake will have everyone coming back for seconds. Ready to learn how to whip up this irresistible dessert? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup pumpkin puree
- 1/2 cup almond butter
- 1/2 cup honey or maple syrup
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon pumpkin spice
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, ensuring the paper overhangs the sides for easy removal.
- In a large mixing bowl, combine the pumpkin puree and almond butter. Whisk together until smooth and well integrated.
- Add honey (or maple syrup) to the mixture and continue whisking until completely blended.
- Crack the eggs into the bowl one at a time, mixing thoroughly after each addition to create a uniform batter.
- Incorporate vanilla extract, baking soda, and pumpkin spice. Mix until all spices are evenly distributed throughout the batter.
- Gently fold in the chocolate chips, reserving a small handful for topping if desired.
- Pour the batter into the prepared baking pan, using a spatula to spread it evenly to the corners.
- Sprinkle the reserved chocolate chips on top of the batter if you set some aside.
- Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 15 minutes.
- Using the parchment paper overhang, carefully lift the cake out of the pan and transfer to a wire rack to cool completely.
- Once cooled, slice into 8 equal pieces and serve. Optional: dust with powdered sugar or add a dollop of whipped cream.
Tips
- Choose Quality Ingredients: For the best flavor, use pure pumpkin puree (not pumpkin pie filling) and high-quality chocolate chips. Dark chocolate can add a rich depth to the cake.
- Mix Thoroughly: Ensure that you mix the pumpkin puree and almond butter until completely smooth. This will help create a uniform texture in your cake.
- Don’t Skip the Cooling: Allow the cake to cool in the pan for at least 15 minutes before transferring it to a wire rack. This prevents it from breaking apart and helps set the texture.
- Customization: Feel free to add nuts or dried fruits to the batter for extra texture and flavor. Walnuts or pecans can complement the pumpkin beautifully.
- Serving Suggestions: For an extra touch, dust the cooled cake with powdered sugar or serve with a dollop of whipped cream or vanilla ice cream for an indulgent treat.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to a week. This cake also freezes well, so you can enjoy it later!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 22g
Protein: 8g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 75mg
