This Clean Eating Chocolate Cake has such amazing ooey, goey goodness making the texture truly out of this world. AND it is SO yummy.
It contains no flour of any kind – and you’d never guess! What’s really amazing is that this cake is made with canned pumpkin in place of flour. So you get a good dose of veggies in your chocolate cake, and absolutely no refined flour or gluten. The added peppermint flavoring really makes these heavenly. No one will ever know they are eating pumpkin – it has absolutely no pumpkin taste, just very chocolatey. Chocolate cake has never been good for you until now!
What a great way to get your kids to eat their veggies! (What a great way to get ME to eat my veggies! :))
1 14 oz. can pumpkin
3 large eggs (I did 2 eggs + some egg beaters egg whites, eyeballed)
1/3 cup coconut oil, melted
1/4 cup cocoa powder
1 tsp. vanilla
1 tsp peppermint extract (or more, to taste)
1/2 cup plus 2 tbs. sweetener of choice (raw honey, agave, erythritol, maple syrup)
1/2 cup chocolate chips (I skipped this and added more cocoa powder to appropriate consistency)
1/3 cup chopped nuts, if desired (I omitted)
Preheat oven to 350. Combine pumpkin through sweetener in a large bowl and mix well. Stir in chocolate chips and nuts, if using. Spread evenly in an 8×8 baking dish coated with either melted butter/coconut oil or cooking spray. Bake for 40 minutes or until a toothpick inserted into center of pan comes out clean. After cooling cut into squares or slices.
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