Today’s recipe is for Chocolate Pumpkin Pecan Cake, made using Blanched Almond Flour. This cake is the “autumn” version of my Chocolate Zucchini Walnut Cake and it’s absolutely delicious. It would make a great addition to your Thanksgiving dessert table. It’s the perfect way to get your pumpkin and chocolate fix together in one dessert. It’s rich, super moist, fudgy and pumpkiny! It fills your house with the wonderful aromas of chocolate, pumpkin and spice while it bakes. This cake makes a great for breakfast, too.
Almond Flour Chocolate Pumpkin Pecan Cake
Ingredients:
2 cups Blanched Almond Flour
1/2 cup ground Golden Flax Seeds
5 Tbsp unsweetened Cocoa Powder, sifted
1 Tbsp Organic Coconut Flour, sifted
1 1/2 cups Swerve granular sweetener (or preferred sweetener)
1/2 tsp Salt
1 tsp Baking Powder
1 tsp Baking Soda
2 tsp Cinnamon
3 large Eggs
1 tsp Vanilla extract
2/3 cup Buttermilk
1/3 cup Oil (extra light olive oil or melted coconut oil)
1 15-ounce can pure Pumpkin
1 cup chopped Pecans
1/2 cup bittersweet Chocolate Chips (I used 70% cacao chips)
Directions:
Preheat oven to 350 degrees F. Lightly grease a 9" x 13" baking pan.
Whisk almond flour, ground flax, cocoa powder, coconut flour, sweetener, salt, baking powder, baking soda and cinnamon together in a bowl to break up any lumps.
In a separate bowl, beat eggs, vanilla, buttermilk, oil, and pumpkin together. Add wet ingredients to dry ingredients and beat well until smooth. Pour batter into prepared pan and spread evenly with a spatula. Sprinkle top with pecans and chocolate chips.
Bake for 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan. Serve topped with a dollop of whipped cream, if desired.
*Notes: Sugar free chocolate chips (like Lily's) can be substituted, if desired. For a sweeter cake, increase sweetener by approximately 1/4 cup, or to taste. Do not use regular or “extra virgin” olive oil in place of the “extra light”; extra light olive oil is mild with no olive flavor.
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