Satisfy your pumpkin cravings with this Flourless Paleo Pumpkin Cake with Dark Chocolate Frosting. You won’t believe that it’s flour-less and made with only 7 ingredients! Also with a vegan option!
I am often referred to as “the trickster”. Not only can I do some pretty cool tricks in gymnastics, but I actually trick people into thinking certain things. Not gonna lie, sometimes I tell people that I’m Rachel and they believe me.
One time I convinced my 22 year old friend that chocolate milk was made from brown cows. Yeah I’m completely serious on that last sentence. This girl graduated college with a degree in medical lab science and was fooled by me.
I guess I sometimes “trick” too much so people start to not believe when I say certain things. Case in point: this recipe. Every single person who tried recipe couldn’t believe this cake was made sans flour. How does one make baked goods without the use of flour? You are tricking us Bethany, aren’t you?
Actually nah, not this time. You see, almond butter/cashew butter is one heck of a sub for flour in grain-free baked goods. I was amazed myself at how well this cake fluffed up.
The texture is moist and so fluffy (I could die!) and everything you want a cake to be. No fooling you here, pinky promise.
And now that the pumpkin craze has begun, I’ve been craving all things pumpkin. Before you know it, I’ll have a nice beta-carotene tan which is totally ok with me.
It’s mind blowing that no flour is needed to make this cake. Only 6 simple ingredients that you probably already have in your kitchen:
Almond butter
Canned pumpkin
Maple syrup
Egg or flax egg
Vanilla extract
Baking soda
And if you’re feeling extra decadent, go for the Paleo Dark Chocolate Fudge Frosting courtesy of Erin from Texanerian Baking. It’s optional, but we all know a little chocolate never hurt nobody😏
Paleo Pumpkin Snack Cake with Dark Chocolate Fudge Frosting
An unbelievably moist flourless pumpkin cake is topped with thick dark chocolate fudge frosting. You won’t believe that this cake contains only 6 ingredients and is gluten-free, grain-free and refined sugar-free!
The BEST Flourless Paleo Pumpkin Cake with Dark Chocolate Frosting {Vegan option}
Ingredients
- 1 cup almond OR cashew butter
- 1 1/2 cups canned pumpkin
- 1/4 cup pure maple syrup
- 1 egg beaten (sub flax egg for vegan option)
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- Paleo Chocolate Fudge Frosting recipe link below
Instructions
- Preheat oven to 350 degrees.
- Combine all ingredients in a bowl until mixture is smooth.
- Spread batter into 9x9 square pan sprayed with cooking spray.
- Bake for 30 minutes, or until done. Let cool and spread frosting on top.
- Slice into 9-12 pieces.
- Enjoy!
- Adapted from my Paleo Dark Chocolate Fudge Zucchini Brownies
Notes
Like This Recipe? Pin For Later!
You May Also Like:
Paleo Dark Chocolate Fudge Zucchini Brownies {Vegan option}
Pumpkin Coconut Breakfast Bars {Paleo + Vegan}
Questions of the day!
- Are you ready for pumpkin season yet?
- What’s your favorite recipe to make with pumpkin?
Mmmmmm seafood has my heart in the summer-time. Do you like seafood? I LOVE it. In fact, I think there is not a type of seafood I don’t like. Wait, I forgot about octopus tentacles
Anyways, I spend a lot of my summer at the Maryland shore where their crab is numba one in the world. I’m obsessed with anything crab, from crab legs to soft shell crabs to crab cakes and everything in between so when I saw this month’s Recipe Redux theme, I got super-duper excited:
Now I could have made a simple crab cake recipe for y’all, but I had this ah-maz-ing crab bruschetta as an appetizer at one of my favorite restaurants down-the-shore. You think regular bruschetta is good? Try adding crab and your mind will be blown.
To make this recipe whole 30 approved, I subbed the regular toasts for thick eggplant toasts. These toasts are really sturdy and can actually be picked up and eaten with your hands. They are so crispy on the outside, thanks to the almond flour coating. Nomssssss
I promise this recipe is super simple to make and only a few ingredients! Here is what’s in the mix:
