Dark Chocolate Bundt Cake, Pumpkin Swirl

Last night I dreamed of a rich chocolate Bundt cake with pumpkin swirl inside, drizzled with gooey chocolate sauce. Well, here it is! This is a very special cake, and surprisingly easy to make. It is flourless, grain-free, sweetened with chicory root, which makes it super-low in carbs. Ha ha! Even though it LOOKS and TASTES scrumptiously delicious, it won’t raise blood sugar or cause weight gain like most desserts. Instead of processed, industrial ingredients it contains whole nutritious foods like shredded coconut, pumpkin, blueberries, and eggs.

I love blueberries in chocolate cake. They make the color really dark, add nutrition, and give an uplifting hint of flavor. Yay! I added colorful goji berries for a pretty photo. However gojis are nightshades, so if you’re nightshade intolerant, you can just skip them. Alternative garnishes could be strips of orange peel, cinnamon dusting, or nothing. You’ll need a food processor to grind the shredded coconut. Nothing else works – believe me, I’ve tried. Makes one amazing 10-inch Bundt cake, Serves 12.

Dark Chocolate Bundt Cake, Pumpkin Swirl



    Pumpkin Swirl:
  • 1 cup baked pumpkin pulp (8.5 oz, or 241 g)
  • 75 g coconut butter (That's 1/3 cup if it’s soft)
  • 1 tablespoon lemon juice
  • 3 tablespoons sweetener to taste such as Just Like Sugar Table Top natural chicory root sweetener, or 1 1/2 teaspoons PureLo Lo Han Sweetener by Swanson, or 2 tablespoons raw honey, or your favorite sweetener.
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large egg
  • 1/4 cup dry goji berries, plus 2 tablespoons berries set aside for garnish (optional)
  • Zest of 1/2 orange
  • Chocolate Cake:
  • 2 1/4 cups Just Like Sugar Table Top natural chicory root sweetener, or 6 tablespoons PureLo Lo Han Sweetener by Swanson, or 1 3/4 cups raw honey, or your favorite sweetener.
  • 1 3/4 cups medium-shredded unsweetened coconut flakes
  • 1 cup pure cacao powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon unprocessed salt
  • 1/4 cup arrowroot powder
  • 3 large eggs, at room temperature
  • 2 teaspoons unfiltered apple cider vinegar
  • 1/2 cup fresh or frozen blueberries, well drained, at room temperature
  • 1 1/2 tart apples, unpeeled, cored and cut into chunks (275 grams)
  • 1 1/2 tablespoons pure vanilla extract
  • 1 teaspoon instant decaffeinated coffee powder or crystals
  • Chocolate Sauce:
  • 1 1/4 cups Just Like Sugar Table Top natural chicory root sweetener, or 3 1/3 tablespoons PureLo Lo Han Sweetener by Swanson, or 3/4 cup raw honey, or your favorite sweetener.
  • 1/2 cup warm filtered water
  • 1/4 cup melted coconut oil (place jar in lukewarm water to melt oil)
  • 1 tablespoon pure vanilla extract
  • 1/2 cup pure cacao powder


    Pumpkin Filling:
  1. Preheat oven to 350°F. Grease a 10-inch bundt pan with coconut oil, and dust with cacao powder.
  2. In a blender add all the pumpkin filling ingredients and mix well until creamy and smooth. Patience, this may take longer if any of your ingredients are cold. Set aside.
  3. Chocolate Cake:
  4. In a dry food processor fitted with the “S” blade, grind the sweetener to a fine powder.
  5. Add the shredded coconut to the sweetener in the food processor. Spin it for a minute until a very fine powder. Open the lid, stir the bottom, replace the lid, and grind again until the powder is uniformly fine.
  6. To the ingredients in the food processor, add the cacao powder, baking soda, salt, and arrowroot.
  7. To the dry ingredients in the food processor, add the eggs, vinegar, blueberries, apple, vanilla, and coffee crystals. Mix briefly and well.
  8. Pour the chocolate batter evenly into the Bundt pan. Now dribble the pumpkin filling into the pan in big messy globs. Use a small size rubber scraper to stir the two batters together in circular movements all around the inside of the pan. Bake for 50 to 55 minutes.
  9. Remove the cake from the oven. Let cool for about 1 hour in the pan. Using a thin knife, release around the edges and center of the Bundt pan to gently allow the cake to pull away. Place inverted cake on a large platter.
  10. Chocolate Sauce:
  11. In any blender, add the sweetener, warm water, coconut oil, and vanilla. Blend briefly until the sweetener is dissolved. You can also mix this with a whisk if you don't mind a few lumps.
  12. Add the cacao powder and blend until smooth. Sweeten to taste.The mixture should be quite thick. You can thin it by adding a teaspoon of warm water or more, until it reaches your desired consistency. If you prefer it thicker, add 1 to 2 tablespoons more cacao powder.
  13. Drizzle the chocolate sauce over the cake and sprinkle with a few goji berries. enjoy!


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