Paleo Pumpkin Chocolate Cake
Servings: 12
Ingredients
Wet Ingredients
- 1 cup pureed pumpkin see note
- 3/4 palm sugar or any sugar, more to taste as necessary
- 1/4 cup butter coconut oil, or palm shortening
- 3 eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 cup almond flour
- 3/4 cup cassava or tapioca flour
- 1/4 cup sifted cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- Chocolate chips optional
Instructions
- Preheat oven to 350° F and grease a bundt pan.
- In the bowl or a food processor or a blender, place all the wet ingredients and blend until smooth.
- In a large bowl, whisk together the dry ingredients.
- Pour the pureed liquid ingredients over the top, and stir to mix. It is okay to add a few tablespoons of either type of flour if it feels too thin (some veggies have more water).
- Stir in chocolate chips if desired.
- Scrape batter into prepared pan, tap gently a few times on the counter to settle the batter.
- Bake in a preheated over for 40 - 50 minutes until just set in the middle.
- Let cool for 15 minutes before inverting onto a cooling rack, slice and enjoy!
Notes
You can use all pumpkin or a combination of veggies. I used pumpkin and pureed raw spinach. Other options include steamed cauliflower, cooked sweet potato, raw zucchini, pureed carrots, and cooked spaghetti squash.