Dessert for 9

Chocolate Pumpkin Cake

Name: Chocolate Pumpkin Cake
Total time: 40 min
Yield: 9 servings
Cuisine: American
Ingredients: 1/2 cup homemade pumpkin puree or canned pumpkin puree; 1/2 cup almond butter; 1/3 cup honey; 2 eggs; 1 tsp vanilla extract; 1/2 cup almond flour; 2 tbsp coconut flour; 1/4 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp sea salt; 1/4 tsp ground cloves; 1/2 tsp ground cinnamon; 1/2 cup chocolate chips; 6 tbsp coconut milk from a can; 1 cup dark chocolate bar

This moist pumpkin cake mixes almond butter, warm spices, and chocolate, then bakes before receiving a simple chocolate topping.

$0.71per serving $

40 minstart to table

9servings

American Vegetarian Dairy-free Budget Desserts Fall

Ingredients

1/2 cup homemade pumpkin puree or canned pumpkin puree
1/2 cup almond butter
1/3 cup honey
2 eggs
1 tsp vanilla extract
1/2 cup almond flour
2 tbsp coconut flour
1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/2 cup chocolate chips
6 tbsp coconut milk from a can
1 cup dark chocolate bar

Steps

Heat the oven to 350 F and grease an 8-inch square pan with oil.
Whisk the pumpkin, almond butter, honey, eggs, and vanilla in a large bowl.
Stir in the almond flour, coconut flour, baking soda, baking powder, salt, cloves, and cinnamon.
Fold in the chocolate chips, spread the batter in the pan, and bake for 25 to 28 minutes until set and the eggs are firm.
Warm the coconut milk and dark chocolate in a small saucepan over low heat, stirring until smooth, then spread it over the cooled cake.

Main ingredient on sale this week? See what to make with eggs on sale.