A mixture between a brownie, a pumpkin bar, and a spongy cake, this Chocolate Pumpkin Coffee Cake satisfied the two polar opposite palates in my house: “the chocoholic” and the “spice-junkie”. My husband is a true chocolate lover, everything to him is better with chocolate on top. Me on the other hand, I am a fan of vanilla, cinnamon, and spices.  We can never agree on desserts, but this one was satisfying to both.

My next step is to get him to like spicy foods, curries, organ meats, coconut, avocado… yes AVOCADO! Who doesn’t like avocado? The guy who orders a hamburger with bacon, peanut butter and jelly on a gluten-free bread, or that adds sprite to his red wine. Apparently it is a popular drink in Spain, called “Tinto de Verano”. Someone call the “paleo police”, he can’t behave in restaurants. Do you stick to your  dietary preferences or restrictions even when eating out?

For this recipe I used my immersion blender to combine all the ingredients, because it is the fastest kitchen tool to clean, but you could certainly use your food processor, or electric mixer. The goal is to fully incorporate the coconut oil with the rest of the ingredients until there are no more chunks in the batter. If your coconut oil is melted (but cool) and your eggs are room temperature, you could even mix it all up with just a spatula.

For other pumpkin desserts try my pumpkin cheese cake, pumpkin butter, pumpkin custard, pumpkin ice cream, or pumpkin spice coffee creamer.

Ingredients

2 cups of almond flour
¼ cup of coconut flour
6 large eggs
½ cup of coconut oil
1 teaspoon of baking soda
3/4 cup of honey
½ cup of unsweetened cocoa
½ cup of pumpkin puree
1 large egg
½ tablespoon of pumpkin spice (or 1 ½ tsp of cinnamon,¼ tsp of ground clove,¼ tsp of ground ginger,¼ tsp of ground nutmeg, ¼ tsp of ground cardamom)

Preparation:

• Preheat oven to 375 degrees Fahrenheit.
• Using an electric mixer, food processor, or immersion blender, mix the almond flour, coconut flour, coconut oil, baking soda,  honey and 6 eggs, until well combined.
• Scoop 2 cups of this batter and place in a separate bowl.
• Mix in the  2 cups of batter you set aside with the unsweetened cocoa and transfer the chocolate layer into a greased 9″ x 13″ baking dish.
• Mix in the pumpkin puree, spices and 1 egg with the remaining batter.
• Pour the pumpkin layer over the chocolate batter.
• Bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out dry.

Recommended products and offers:

Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”