Guilt-less Desserts & Treats for your Family

Chocolate Pumpkin Cake with Chocolate Pumpkin Cream

Chocolate Pumpkin Cake

We all have our secrets… some of them more torrid than others! My latest dirty secret; the Australian Bachelor series! Firstly, what a hottie! I’m sure he has a wonderful personality, but so far all we’ve seen are his 6 pack (more like a slab!) and shiny white smile. But it’s more than just an opportunity for a married women to have a legitimate perv; it’s the drama, the romance and the cringe worthy awkward moments that make it my dirty secret!

 This Chocolate Pumpkin Cake with Chocolate Pumpkin Cream has a hidden secret too. It’s moist, mud cake like consistency isn’t from chocolate or sugar… it’s good old fashioned Pumpkin. Roasted puréed pumpkin, combined with unsweetened apple sauce, give this cake a moist beautiful consistency. Whilst it does contain a lot of pumpkin it doesn’t overpower the chocolate flavour, and the addition of pumpkin in the chocolate cream gives it a hint of flavour and a thicker texture. It’s a magical, married womans, low calorie indulgence. 
Roasting the pumpkin is a much better alternative to boiling. 
Boiling the pumpkin leaves it soggy and too wet; which will make the cake far too moist and unstable.
I haven’t tried it yet but I’m sure roasted sweet potato could be substituted. 

Chocolate Pumpkin Cake and Chocolate Pumpkin Cream

Prep Time2 hrs
Cook Time45 mins
Total Time3 hrs
Servings: 16


Chocolate Pumpkin Cake

  • 2/3 cup Coconut Flour
  • 1/2 cup Cocoa unsweetened
  • 3 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 380 grams roasted Butternut pumpkin measured after roasting (to roast pumpkin place diced pieces in moderate oven for approximately 45 minutes)
  • 1/2 cup unsweetened Apple Sauce see recipe below
  • 4 Eggs seperated
  • 3/4 cup Maple Syrup
  • 3 teaspoons Vanilla Extract

Chocolate Pumpkin Cream

  • 1 cup of Canned Coconut Cream 400ml, tin opened and placed in fridge overnight (minimum 5 hours)
  • 1 tablespoon Pumpkin purée left over from cake
  • 2 tablespoons Cocoa unsweetened
  • 1 tablespoon Maple Syrup additional if desired when tasting
  • 1 teaspoon Vanilla Extract

Apple Sauce

  • 4 Apples peeled and cut into small pieces
  • 3/4 cup Water


Chocolate Pumpkin Cake

  • Preheat the oven to 175C/350F
  • Grease and line a 20 cm/8 inch cake tin
  • Sift coconut flour, cocoa and baking powder together. Add salt.
  • Place 360 grams of roasted pumpkin and apple sauce in a blender and puree. It should be a smooth consistency. (remainder of roasted pumpkin used for cream)
  • Place the egg whites into a bowl of a stand mixer with a whisk attachment.
  • Whisk egg whites on medium/high until soft peaks form.
  • Add maple syrup 1 tablespoon at a time, continuing to whisk on medium/high.
  • Add vanilla extract. Whisk until combined.
  • Add egg yolks 1 at a time, whisking on medium/high, until all combined.
  • The mixture should be large and fluffy.
  • Add puréed mixture and whisk on medium for 2-3 minutes.
  • Fold thru sifted dry ingredients in 3 lots.
  • The mixture will be quite thick.
  • Pour mixture into the prepared cake tin, making sure to level off the top.
  • Cook for 45 minutes, or until cook through.
  • Cool in the tin before removing.

Chocolate pumpkin Cream

  • Remove the can from fridge. Discard watery component and retain thickened cream. Measure 1 cup.
  • Place the cream into a bowl of stand mixer with a whisk attachment.
  • Whisk on high until thick.
  • Add all other ingredients and whisk until combined.
  • Spread over the top of the cooled cake, or pipe into patterns.
  • Keep refrigerated (due to cream).

Apple Sauce

  • Place apples and water in saucepan. Cover with lid.
  • Bring to the boil, then simmer for 7-10 minutes, or until apple is soft.
  • Store in fridge.


4 Comments to Chocolate Pumpkin Cake with Chocolate Pumpkin Cream

  1. Canned pumpkin isn’t something we have in Australia so I haven’t tried it before. The beauty of roasted pumpkin is that it isn’t moist.
    I’m guessing canned pumpkin is moist. You could add less, or try lightly simmering the canned pumpkin to reduce the water content.
    Let me know how you go.

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