Greetings and Happy November! I’m so excited to be guest posting and sharing another delicious new recipe at Honeyville from Gourmet Girl Cooks. The recipes I create are low carb, grain and gluten free and made without added sugar.

Today’s recipe is for Chocolate Pumpkin Pecan Cake, made using Honeyville’s Blanched Almond Flour. This cake is the “autumn” version of my Chocolate Zucchini Walnut Cake and it’s absolutely delicious. It would make a great addition to your Thanksgiving dessert table. It’s the perfect way to get your pumpkin and chocolate fix together in one dessert. It’s rich, super moist, fudgy and pumpkiny!  It fills your house with the wonderful aromas of chocolate, pumpkin and spice while it bakes. This cake makes a great for breakfast, too.

I’d like to take a moment to wish you and your loved ones a blessed and bountiful Thanksgiving. I’m so thankful for the many people and followers that I’ve gotten to know via my food blog these past few years and also to Honeyville for allowing me to continue sharing my passion for baking with their blanched almond flour; it honestly is the best out there. I credit it with helping me stay grain and gluten free for the past 3-1/2 years, because I never feel deprived and have been able to recreate most of my old favorite recipes using it. I hope you enjoy my gluten-free, no sugar added recipe for Chocolate Pumpkin Pecan Cake. If you’d like to find additional low carb, grain and gluten free, no sugar added recipes like this one, please check out my blog, Gourmet Girl Cooks where you will find hundreds of other delicious low carb recipes and meal ideas like this one.

Almond Flour Chocolate Pumpkin Pecan Cake


2 cups Honeyville Blanched Almond Flour
1/2 cup ground Golden Flax Seeds
5 Tbsp unsweetened Cocoa Powder, sifted
1 Tbsp Honeyville Organic Coconut Flour, sifted
1 1/2 cups Swerve granular sweetener (or preferred sweetener)
1/2 tsp Salt
1 tsp Baking Powder
1 tsp Baking Soda
2 tsp Cinnamon
3 large Eggs
1 tsp Vanilla extract
2/3 cup Buttermilk
1/3 cup Oil (extra light olive oil or melted coconut oil)
1 15-ounce can pure Pumpkin
1 cup chopped Pecans
1/2 cup bittersweet Chocolate Chips (I used 70% cacao chips)

Preheat oven to 350 degrees F. Lightly grease a 9″ x 13″ baking pan.

Whisk almond flour, ground flax, cocoa powder, coconut flour, sweetener, salt, baking powder, baking soda and cinnamon together in a bowl to break up any lumps.

In a separate bowl, beat eggs, vanilla, buttermilk, oil, and pumpkin together. Add wet ingredients to dry ingredients and beat well until smooth. Pour batter into prepared pan and spread evenly with a spatula. Sprinkle top with pecans and chocolate chips.

Bake for 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan. Serve topped with a dollop of whipped cream, if desired.


*Notes: Sugar free chocolate chips (like Lily’s) can be substituted, if desired. For a sweeter cake, increase sweetener by approximately 1/4 cup, or to taste. Do not use regular or “extra virgin” olive oil in place of the “extra light”; extra light olive oil is mild with no olive flavor.