Paleo Chocolate Pumpkin Cake

• servings: 9 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

½ cup homemade pumpkin puree or canned pumpkin puree

½ cup almond butter (or peanut butter)

1/3 cup honey

2 eggs

1 teaspoon vanilla extract

½ cup almond flour

2 tablespoons coconut flour

¼ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon sea salt

¼ teaspoon ground cloves

½ teaspoon ground cinnamon

½ cup chocolate chips

6 tablespoons coconut milk from a can (full fat)

1 cup dark chocolate bar (chopped ou chocolate chips)

Directions

For the cake

Preheat the oven to 350˚F and grease an 8x8 square cake pan with coconut oil. Then place a piece of parchment paper on the bottom of the cake pan, leaving an overhang on the sides to lift the cake out when it’s done. Set aside.

In a medium bowl add all the wet ingredients and mix well until combined.

In another medium bowl add all the dry ingredients and mix everything well.

Pour the wet ingredients into the dry ingredients and stir well.

Transfer the batter to the greased pan and bake for about 30 minutes or until a toothpick is inserted in the center and comes out clean.

While the cake is in the oven, make the chocolate frosting (recipe below).

Let the cake cool in the pan before cutting into squares.

Gently spoon chocolate frosting onto the top of the cake squares. Enjoy!

For the frosting

In a heatproof bowl, add dark chocolate over simmering water.

When the chocolate is starting to melt, add the coconut milk and mix well until all is combined and smooth.

Allow the chocolate frosting to cool before icing the cake.

Nutrition

• Serving Size: 1 /9
• Calories: 294 kcal
• Total Fat: 19.4 g
• Saturated Fat: 7.9 g
• Cholesterol: 39 mg
• Sodium: 201 mg
• Total Carbohydrate: 25.4 g
• Dietary Fiber: 3.4 g
• Total Sugars: 19.6 g
• Protein: 7.8 g