I had you at cake, didn’t I? Or maybe I had you at pumpkin? Okay. Paleo Pumpkin Cake says it all, right? Think coffee cake for this one, not birthday cake. I know, I know. We’re creeping into the holiday season and the last thing we need is another pumpkin recipe. Pumpkin spice lattes started this whole pumpkin obsession, right? I am here to tell you that this Paleo Pumpkin Cake is far from basic. And this will give you all the textures and flavors that can sometimes be missing from a regular ole’ pumpkin recipe, thanks to the chocolate chips and crunchy walnuts.
After my Hashimoto’s diagnosis, I really took a look at what I was eating and learned so much, through trial and error, I might add. As a result, I found out that the Paleo way of eating was really nourishing and healing for me. Couple that with the fact that I didn’t have to give up my favorite treats, just simply learn how to swap them out for Paleo versions of them, and I was sold. Enter the saga of baked goods that even my pickiest non-paleo kids will eat.
Okay, now imagine yourself sitting down to a hot cup of coffee and enjoying a piece (or two) of this yummy pumpkin cake. Anytime you can have “cake” for breakfast, I’m game. How about you?
Or better yet, try this with a cup of paleo hot cocoa. I dare you to find a better match for this paleo pumpkin cake, I’ll wait. Now go get to baking and you’ll have yourself the perfect fall day coming right up.
Paleo Pumpkin Cake
- 3 cups Almond Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ¼ tsp Pink Himalayan Sea Salt
- ½ cup Coconut Oil (melted)
- ¾ cup Pure Maple Syrup or Honey
- 1 tbsp Vanilla Extract *For Paleo compliant we use homemade extract (Vanilla Bean + Grain Free Spirit, such as tequila)
- 3 Eggs
- 1½ cups Pumpkin Puree
- ½ cup Paleo Chocolate Chips I use Lily's Dark Chocolate Chips, but if you can't tolerate stevia, you can omit or use your favorite brand
- ½ cup Walnuts
- Preheat oven to 350 degrees
- Prep your 9 x 9 baking dish with parchment paper on the bottom
- In a mixing bowl, combine the following dry ingredients: (almond flour, baking powder, baking soda, salt, and pumpkin pie spice).
- Meanwhile, in a separate bowl, beat together (using a hand mixer or a whisk) the following wet ingredients: (Eggs, Maple Syrup or Honey, Pumpkin Puree, Coconut Oil, Vanilla Extract).
- Add the dry ingredient mixture to the wet and combine until mixed well.
- Fold half of the walnuts and chocolate chips into the batter. Pour the batter into your prepared baking dish.
- Top with the rest of the chocolate chips and walnuts.
- Bake for 35-40 minutes. Allow to cool completely before serving.