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Flourless Pumpkin Chocolate Chip Cake

I'm really getting into the Fall spirit with all things pumpkin! I have to be honest with you, I've never really enjoyed baking. However, I've recently LOVED experimenting with "healthy-ish" baking. I have always felt I had to be more exact when baking than when cooking. With cooking, I have the flexibility to do what I want or use what I have. Because of this, I thought that Scrounging while baking would not be possible, but let me tell you... IT IS!

This cake is made without flour which is hard to believe because the consistency is the same as cake, plus it's super moist! You can Scrounge with this recipe by adding whatever optional ingredients you want like, chocolate chips, nuts, cocoa nibs, raisins, cinnamon, nutmeg, all spice etc. and by using whatever sweetener you have on hand such as, maple syrup, honey, agave nectar, or stevia drops. AND you won't believe how the frosting is made, the ingredients are so clean! I love sharing my food with friends and family but I don't share with them the ingredients until after they try it, I love how surprised they are by the clean and healthy ingredients and how it still tastes amazing!

T h e S c r o u n g e

If you don't have these exact ingredients, Scrounge with the things you have at home and you may end up creating something even better!

  • If you don't have maple syrup, use honey, agave nectar or coconut sugar

  • If you don't have dark chocolate chips, use semi sweet or milk chocolate

  • If you don't have almond butter, use peanut butter or cashew butter

  • If you don't have nutmeg or allspice, use pumpkin spice, cardamom or do without

  • If you don't want to make the frosting or have the ingredients, use melted coconut butter

I n g r e d i e n t s


1 cup almond butter

1/2 can organic pumpkin puree

1/4 cup pure maple syrup

1 egg, beaten

1 tsp. baking soda

1/2 -1 cup dark chocolate chips

1-2 dashes cinnamon, allspice and nutmeg (optional but recommended)

Almond Cocoa Spice Frosting

1 can full fat coconut milk

3-4 tbsp almond butter

2-3 tbsp pure maple syrup, agave nectar, honey or stevia drops etc. (choose one)

1 tbsp pure cocoa powder

1-2 dashes cinnamon, allspice and nutmeg (optional but recommended)

D i r e c t i o n s


Preheat oven to 350°.

Combine all cake ingredients into bowl until mixture is smooth.

Spread batter into 9x9 or 8x8 square pan sprayed with cooking spray or lined parchment paper.

Bake for 30 minutes, or until toothpick comes out clean.

Let cool and spread frosting on top.


Chill your can of coconut milk overnight in the fridge or put in the freezer for about an hour.

In the morning or after an hour in the freezer, without shaking or tipping the can, remove the lid and scoop out the solid cream from the top into a chilled bowl. You can keep the remaining liquid in the can for smoothies, baked goods etc.

Using a mixer, beat until creamed together, light and fluffy about 45 seconds.

Add almond butter, starting with 2 tbsp and adding until desired taste.

Add sweetener of choice until desired sweetness, but note that as you add more sweetener the less firm the frosting will be.

Add in desired spices, cinnamon, all spice nutmeg and cocoa powder.

Mix until well blended and desired consistency and sweetness.

You can either frost immediately after or chill for a few hours to let it set and firm up as mousse.

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