When the air turns crisp and pumpkins appear everywhere, nothing feels more comforting than baking a warm, spiced cake. This Pumpkin Chocolate Chunk Cake is the perfect treat to welcome autumn. With wholesome ingredients like pumpkin puree, oat flour, almond flour, and chunks of rich dark chocolate, this recipe offers a healthier twist on a seasonal favorite.
Unlike heavy, sugar-laden cakes, this version is moist, naturally sweetened with maple syrup, and made in just one bowl. It’s quick to prepare, family-friendly, and ideal for cozy gatherings or enjoying with a hot cup of coffee.
Table of Contents
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Pumpkin Chocolate Chunk Cake
Ingredients
Equipment
Method
- Preheat oven to 350℉ (175℃). Line a 9-inch pie dish with parchment paper.
- In a large mixing bowl, whisk together pumpkin puree, eggs, oil, maple syrup, and vanilla until smooth.
- Add oat flour, almond flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Stir gently until just combined.
- Fold in two-thirds of the chopped chocolate.
- Transfer batter to prepared dish, spread evenly, and sprinkle remaining chocolate on top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean (no wet batter).
- Cool in dish for 10 minutes, then transfer to a wire rack for at least 20 minutes before slicing.
Notes
Why You’ll Love This Pumpkin Chocolate Chunk Cake
A Healthier Dessert
Made with oat flour and almond flour, this cake packs more fiber and nutrients than traditional white flour desserts.
Natural Sweetness
Maple syrup or honey replaces refined sugar, giving the cake a gentle sweetness and depth of flavor.
Fall Flavors with a Twist
Pumpkin puree, cinnamon, and pumpkin pie spice bring warmth, while chocolate chunks add indulgence.
Easy One-Bowl Recipe
Less cleanup, more flavor everything mixes together in just one large bowl.
Equipment You’ll Need For fall baking recipe
| Equipment | Purpose |
|---|---|
| Large mixing bowl | To mix all ingredients easily |
| 9-inch pie dish | For baking the cake evenly |
| Wire rack | To cool the cake before slicing |
Ingredients for Pumpkin Chocolate Chunk Cake
| Ingredient | US Customary | Metric | Role in Recipe |
|---|---|---|---|
| Pumpkin puree | 1 cup | 240 g | Moist base & fall flavor |
| Eggs | 2 | 2 | Adds structure & protein |
| Olive oil (or melted butter) | 1/4 cup | 60 ml | Keeps cake moist |
| Maple syrup (or honey) | 1/2 cup | 120 ml | Natural sweetener |
| Vanilla extract | 1 tsp | 5 ml | Enhances flavor |
| Oat flour | 1 ¾ cups | 200 g | Adds fiber & whole grains |
| Almond flour | 1 cup | 100 g | Protein & nutty texture |
| Pumpkin pie spice | 1/2 tsp | 2.5 g | Seasonal warmth |
| Cinnamon | 1/2 tsp | 2.5 g | Cozy spice |
| Baking powder | 1 ½ tsp | 7 g | Helps cake rise |
| Baking soda | 1/2 tsp | 3 g | Light texture |
| Salt | 1/4 tsp | 1 g | Balances flavor |
| Dark chocolate bar, chopped | 4 oz | 115 g | Rich chunks of indulgence |
how to make one-bowl cake Step-by-Step
| Step | Action | Purpose |
|---|---|---|
| 1 | Preheat oven to 350℉ (175℃). Line a 9-inch pie dish with parchment paper. | Prepares dish for even baking & easy release. |
| 2 | In a large mixing bowl, whisk together pumpkin puree, eggs, oil, maple syrup, and vanilla until smooth. | Combines wet ingredients into the base. |
| 3 | Add oat flour, almond flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt. Stir gently until just combined. | Incorporates dry ingredients without overmixing. |
| 4 | Fold in two-thirds of the chopped chocolate. | Distributes chocolate chunks throughout the cake. |
| 5 | Transfer batter to prepared dish, spread evenly, and sprinkle remaining chocolate on top. | Creates a decorative, chocolatey finish. |
| 6 | Bake for 35–40 minutes, checking doneness by inserting a toothpick in the center it should come out without wet batter. | Ensures cake is cooked through. |
| 7 | Cool in dish for 10 minutes, then transfer to a wire rack for at least 20 minutes before slicing. | Helps cake set & prevents crumbling. |
Nutrition Benefits (Per Serving – 8 slices)
| Nutrient | Amount | Benefit |
|---|---|---|
| Calories | ~240 kcal | Balanced indulgence |
| Protein | 6 g | From almond flour & eggs |
| Carbohydrates | 30 g | Energy from pumpkin & flours |
| Fiber | 4 g | Supports digestion |
| Fat | 11 g | Healthy fats from almonds & olive oil |
| Sugar | 12 g (natural) | Gentle sweetness |
| Vitamin A | High | Supports immunity & vision from pumpkin |
Variations For healthy pumpkin dessert
- Nutty Crunch: Add walnuts or pecans for extra texture.
- Extra Spiced: Increase cinnamon and pumpkin spice for a stronger flavor.
- Vegan-Friendly: Replace eggs with flax eggs and use maple syrup.
- Chocolate Lovers: Add cocoa powder for double-chocolate pumpkin cake.
Serving Suggestions For chocolate chunk cake
- Serve warm with whipped cream or Greek yogurt.
- Pair with a latte or spiced chai for the ultimate fall treat.
- Add a drizzle of melted dark chocolate for extra indulgence.
- Slice into squares for a portable snack.
Storage and Meal Prep Tips
- Room Temp: Store in airtight container for up to 2 days.
- Fridge: Keeps fresh for up to 5 days.
- Freezer: Freeze slices individually for up to 2 months.
- Meal Prep Tip: Bake on Sunday and enjoy all week as a quick snack.
FAQs About maple-sweetened pumpkin cake
Can I use canned pumpkin?
Yes, canned pumpkin puree works perfectly just make sure it’s 100% pumpkin, not pumpkin pie filling.
Can I replace oat flour?
Yes, you can use whole wheat flour, though texture will change.
Do I need to peel fresh pumpkin?
If using homemade puree, peel and cook pumpkin before blending.
What chocolate is best?
Dark chocolate chunks (70% cocoa or higher) give the best flavor and health benefits.
Can this cake be made gluten-free?
Yes, as long as certified gluten-free oat flour is used.
How do I know if it’s done baking?
Insert a toothpick it should come out clean or with a few crumbs.
Conclusion
This Pumpkin Chocolate Chunk Cake brings together the best of fall flavors warm spices, hearty pumpkin, and rich chocolate into a healthier dessert that feels indulgent without being heavy. Made in just one bowl, it’s simple enough for weekday baking but impressive enough for holiday gatherings.
From cozy breakfasts to after-dinner treats, this cake will quickly become a Flash Meals Club favorite.
Looking for more seasonal bakes? Try our Coconut Date Cake for a naturally sweetened dessert or our Key Lime Cheesecake with Almond Flour Crust for a refreshing twist.
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