Flourless Chocolate Pumpkin Cake

This fabulous one-step cake is an easy holiday dessert with a rich, old-fashioned flavor of chocolate spice cake. Just blend and bake! One of my new experiments in flourless sweets, this recipe uses rolled oats or any rolled whole grain. More than a yummy treat, it’s a nutritious, high-fiber dessert or snack. A few months ago I would have used almond flour, but now it is very expensive, and like all flours it oxidizes quickly. This recipe is a healthy alternative to store-bought flours which are often rancid, and can build up in the intestines into a sticky coating that causes indigestion and tummy bloating. Rolled flakes don’t oxidize, and they make a fabulicious treat! Just blend them briefly with other ingredients and bake the cake! Hooray! Try it with Instant Coconut Whipped Cream.

Oats contains a tiny bit of gluten, however it is healthy for most people, including many who are gluten intolerant. Grains can be very beneficial when cultivated and prepared properly. The biggest problem with conventional grains these days is not gluten. It is toxic Glyphosate by Monsanto sprayed on crops, which destroys beneficial gut bacteria and leads to disease. If you are celiac, be sure to avoid oats. It is very important to look for organic grains to avoid herbicides and pesticides like Monsanto’s Glyphosate in Roundup. Organic grains are a safer choice. We can store them as whole grains or rolled flakes, but once they are ground into flour, they begin to oxidize. Rancid, oxidized flour is notoriously unhealthy, inflammatory, and carcinogenic. However this cake is safe and guilt-free for most people. Even better, it won’t spike blood sugar if you use the suggested non-glycemic sweetener. You will need either a blender or food processor. Makes a 9 or 10-inch cake. I used a spring form pan, but any pan will do. Enjoy! Serves 10.


Here it is hot out of the oven! Cool for 30 minutes on a rack. Then slice and enjoy!

Flourless Chocolate Pumpkin Cake



    Wet Ingredients:
  • 4 large eggs at room temperature (220 grams out of shell)
  • 1 cup cooked pumpkin or squash
  • 1/2 cup thick yogurt, ricotta, or coconut cream (136 g)
  • 1 tablespoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • Zest of one orange, finely grated
  • 1 1/2 cups sweetener to taste, such as Just Like Sugar Table Top natural chicory root sweetener. I used half Just Like Sugar Brown natural chicory root sweetener, or your favorite granulated sweetener.
  • 1/3 cup melted coconut oil or olive oil (not hot)
  • 1/2 teaspoon unprocessed salt
  • 1 1/2 teaspoons Mt. Hagen organic decaffeinated coffee crystals
  • 2 cups organic old fashioned rolled oats, or your favorite flakes (200g)
  • Dry Ingredients:
  • 6 tablespoons pure cacao powder (40g)
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 3/4 cup (75g) coarsely chopped nuts, such as pecans, walnuts or almonds, soaked and toasted if possible (See All About Nuts)


  1. If desired, prepare Instant Coconut Whipped Cream and chill.
  2. Preheat oven to 350°F. Line with parchment paper, or grease a 9 to 10-inch cake pan (I cut a circle of parchment paper and used a spring form pan).
  3. In a food processor or blender, add the wet ingredients: eggs, pumpkin, yogurt, vanilla, vinegar, orange zest, sweetener, oil, salt, coffee, and rolled oats. Process well until completely liquefied.
  4. To the mixture, add dry ingredients: cacao powder, soda, and spices. Working quickly, because the rising action is now starting, pour the batter into the baking pan. Sprinkle the nuts on top and stir them in with the tip of your finger or a teaspoon.
  5. Bake 35 – 40 minutes, or until a wooden toothpick comes out clean. Cool in the pan for 1/2 hour. Enjoy with Instant Coconut Whipped Cream!

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