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Paleo Pumpkin Chocolate Cake

Servings: 12
Author: tessa


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


  • 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!


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.