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Chocolate Pumpkin Seed Flour Cake


Looking to start preparing for your fall pumpkin recipes? Try this fantastic Chocolate cake recipe from Yummly is a real crowd-pleaser. It is gluten, nut, and dairy-free. 


  • 2 cups pumpkin seed flour
  • 3/4 cup cocoa powder 
  • 1/4 cup arrowroot powder
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon sea salt
  • 3 eggs 
  • 2/3 cup honey (or maple syrup)
  • 1/3 cup grapeseed oil
  • 1 1/4 cups coconut milk
  • 2 teaspoons vanilla


  1. Preheat the oven to 350 degrees. Oil a 9-inch round cake pan.
  2. In a large mixing bowl whisk together the pumpkin seed flour, cocoa powder, arrowroot powder, baking soda, and sea salt. 
  3. In a separate bowl, whisk together the eggs, honey, oil, coconut milk, and vanilla. Pour the wet ingredients into the dry and whisk together well.
  4. Pour batter into the prepared pan. Place the pan on the center rack in the oven and bake for approximately 40 minutes.
  5. Cool for about 10 minutes in the pan, then run a knife around the edge of the pan and flip cake onto a wire rack to cool. 
  6. Serve warm or at room temperature. It is delicious served with fresh berries and coconut whipped cream.


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