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sugar free chocolate pumpkin cake

Sugar-free Chocolate Pumpkin Cake

Written by missblasco on . Posted in CAKES/MUFFINS, RECIPE, SUGAR FREE.

 

Sugar-Free Chocolate Pumpkin Cake: A Healthy Halloween Treat
Halloween is upon us, and pumpkin reigns supreme as the star ingredient of the season! To celebrate this spooky night, I’m sharing a sugar-free chocolate pumpkin cake recipe that’s perfect for a terrifyingly delicious treat. This dessert skips conventional flours and added sugars, making it a low-carb, gluten-free delight that’s ideal for kids and adults alike. Made with baked pumpkin, ground almonds, grated coconut, and a dark chocolate topping, it’s a light, juicy cake with a smooth flavor that pairs perfectly with the subtle sweetness of pumpkin. Whether you’re hosting a Halloween party or enjoying a cozy family night, this cake is a healthy way to indulge. Let’s dive into its benefits, preparation, and how to make it a monstrously fun dessert!
Why Sugar-Free Chocolate Pumpkin Cake?
Traditional pumpkin desserts, like the American Thanksgiving pie, often include a pastry crust, heaps of sugar, and heavy whipped cream, packing 300-400 calories and 40g carbs per slice. My version is lighter and healthier, skipping the crust entirely to focus on the cake itself:
  • Low-Carb: ~8-10g carbs per slice, compared to 40g in standard desserts.
  • Sugar-Free: Relies on pumpkin’s natural sweetness, no sweeteners needed.
  • Gluten-Free and Paleo: Uses ground almonds and grated coconut instead of flour.
  • Diabetic-Friendly: Low-carb and fiber-rich, safe in moderation.
  • Light and Juicy: No heavy crust, making it easier to digest.
  • Kid-Friendly: Subtle spices and fun chocolate decoration make it a Halloween hit.
At home, we prefer desserts that aren’t overly sweet or heavy, so I’ve crafted this cake to be light, flavorful, and family-friendly, perfect for celebrating Halloween or any autumn occasion.

Sugar-free chocolate pumpkin cake is a low-carb, gluten-free dessert perfect for a healthy Halloween celebration.

 

Sugar free pumpkin pie

 

Nutritional Benefits of Key Ingredients
This cake is a nutritional gem, packed with wholesome ingredients.
Pumpkin
  • Low-Calorie: ~26 kcal per 100g, ideal for weight management.
  • Low-Carb: 6g carbs per 100g, keto-friendly.
  • High Fiber: 2g per 100g, aiding digestion and satiety.
  • Vitamin-Rich: High in beta-carotene (provitamin A), vitamin C, and E for immunity and skin health.
  • B Vitamins: Contains B1, B2, B3, and B6 for energy metabolism.
  • Folate Source: Supports cell growth, beneficial for pregnancy.
  • Mineral-Dense: Potassium, phosphorus, and magnesium support heart and bone health.
  • High Water Content: ~90% water, promoting hydration.
Ground Almonds and Grated Coconut
  • Low-Carb: 7g carbs per 100g, perfect for keto diets.
  • High Fiber: Enhances fullness and digestive health.
  • Nutrient-Dense: Almonds provide vitamin E and magnesium; coconut adds healthy fats.
Eggs
  • Protein-Rich: 6g per egg, supporting muscle growth and satiety.
  • Nutrient-Dense: Offer choline and B vitamins for brain health.
Dark Chocolate (Topping)
  • Antioxidant-Rich: High cocoa content (70%+) provides flavonoids to reduce inflammation.
  • Low-Sugar: Choose sugar-free dark chocolate for keto compatibility.
These ingredients make the cake paleo, gluten-free, and diabetic-friendly, offering a dessert that’s both indulgent and health-conscious.

With baked pumpkin, ground almonds, and a dark chocolate topping, it’s light, juicy, and kid-friendly.

 

 

Sugar-free pumpkin cake

 

Sugar-Free Chocolate Pumpkin Cake Recipe
This easy recipe yields a moist, flavorful cake that’s simple to prepare, even for beginners. It’s perfect for Halloween or Thanksgiving celebrations.
Ingredients (Serves 8)
Wet Ingredients
  • 300g oven-cooked pumpkin (or pumpkin puree)
  • 3 large eggs
  • 1 tbsp coconut oil
Dry Ingredients
  • 1 cup (100g) ground almonds
  • ¼ cup (20g) grated coconut
  • ¼ tsp ground cinnamon
  • ½ tsp baking powder (raising agent)
  • Pinch of sea salt
  • Optional: ½ tsp vanilla essence, 1-2 tbsp crushed dates or stevia (if you prefer sweeter)
Chocolate Topping
  • 3 oz (85g) dark chocolate (70%+ cocoa, sugar-free)
  • 2 tbsp milk (or plant-based milk)
  • 1 tbsp butter (4-5g)
Instructions
  1. Prep Pumpkin: Preheat oven to 350°F (180°C). Cut pumpkin into chunks, remove seeds, and bake for 30 minutes until tender. Let cool, then mash with a fork or blend into a smooth puree. Alternatively, simmer pumpkin with water, cinnamon, and a splash of lemon juice to make a compote (this will be more liquid, requiring extra dry ingredients).
  2. Mix Wet Ingredients: In a large bowl, combine cooled pumpkin puree, eggs, and coconut oil. Whisk until smooth. If the puree is too hot, it may curdle the eggs, so ensure it’s at room temperature.
  3. Mix Dry Ingredients: In another bowl, combine ground almonds, grated coconut, cinnamon, baking powder, and salt. If using a sweetener like stevia or crushed dates, add it here (though the pumpkin’s sweetness is often enough).
  4. Combine: Gradually fold dry ingredients into the wet mixture, stirring until well-integrated. If using baked pumpkin instead of compote, you can blend all ingredients in a food processor for a smoother batter. Add dark chocolate chips or crushed dates for extra flavor if desired.
  5. Bake: Pour batter into a greased 8-inch round (or rectangular) pan. Bake at 350°F (180°C) for 35-40 minutes, preheating the oven to 390°F (200°C) for the first 5 minutes to ensure even baking. Check with a toothpick; if it comes out clean, the cake is done. Cool in the pan for 10 minutes, then transfer to a wire rack.
  6. Rest: Let the cake rest for at least 2 hours, or overnight in the fridge, for better flavor and texture.
  7. Make Chocolate Topping: Melt dark chocolate with milk in the microwave (30-second intervals, stirring in between). Stir in butter until smooth. Transfer to a small bottle or piping bag.
  8. Decorate: Draw a spider web or spooky design on the cake’s surface with the chocolate sauce. Don’t worry about perfection—this homemade touch adds charm! Grate extra dark chocolate over the top for added flair.

 

This easy recipe offers a festive, diabetic-friendly treat that’s ideal for autumn gatherings.

 

Tips for Success
  • Pumpkin Texture: Baked pumpkin yields a thicker puree; compote is more liquid, so adjust almond flour (add 1-2 tbsp more for compote).
  • Spices for Kids: Limit to cinnamon for a mild flavor; avoid ginger and nutmeg if serving children.
  • Storage: Refrigerate for up to 4 days or freeze for 2 months. Thaw overnight in the fridge.
  • Presentation: Use a round pan for a classic look or a rectangular one for square slices.
sugar free pumpkin cake
Why This Cake Shines
Unlike traditional pumpkin desserts, this sugar-free chocolate pumpkin cake is light, juicy, and low-carb, making it a guilt-free Halloween or Thanksgiving treat. The combination of ground almonds and grated coconut creates a tender texture that complements the pumpkin’s mild flavor, while the dark chocolate topping adds a festive, spooky touch. It’s perfect for kids to enjoy at Halloween parties, and its fiber-rich, low-calorie profile makes it a wholesome choice for keto, paleo, or diabetic-friendly diets.
More Pumpkin Recipes
  • Pumpkin Muffins: Low-carb and sugar-free.
  • Pumpkin Soup: A cozy autumn starter.
  • Pumpkin Cookies: Perfect for Halloween snacks.

 

Sugar-free pumpkin pie

 

Sugar-free chocolate pumpkin cake is a low-carb, gluten-free masterpiece that brings a healthy twist to Halloween and Thanksgiving celebrations. With baked pumpkin, ground almonds, grated coconut, and a dark chocolate topping, it’s a diabetic-friendly, paleo dessert that’s light, flavorful, and fun to decorate. Its nutrient-dense, fiber-rich profile makes it a wholesome choice for festive gatherings.
Have you tried a pumpkin cake for Halloween? What’s your favorite autumn dessert?
Share your thoughts in the comments and explore more low-carb recipes on our site.
Bake this cake, decorate it spookily, and enjoy a terrifyingly healthy treat!
Cheers!

 

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