Paleo Pumpkin Chocolate Chip Halloween Cake
Getting in the Halloween spirit?! This Paleo pumpkin chocolate chip cake will have you dancing in your costume and screaming, “Happy Halloween!” It will also be a show-stopping piece for any Halloween bash.
I was lucky enough to find this Jack-o-lantern Bundt cake pan to use for this recipe! If you don’t have this, don’t worry! This Pumpkin cake recipe satisfies the nostalgic flavors of Fall in any cake pan.
The best part of this recipe is that it is Paleo and made with good-for-you ingredients!
Dry Ingredients:
4 Cups of Almond Flour
1 Teaspoon of Baking Soda
1/2 Teaspoon of Ground Ginger
3/4 Teaspoon of All Spice
1 Tablespoon of Cinnamon
Pinch of Salt
Wet Ingredients:
3 Eggs
2 Cups or 1 Can (15oz) of Organic Pumpkin Purée
1 Cup of Organic Maple Syrup
1 Teaspoon Vanilla Extract
Other:
1/2 - 3/4 Cup of Mini Chocolate Chips; Keto-Friendly
Drizzle of Honey (Optional)
Cooking Spray
Bundt Pan
Yields: 6-8 People
Prep Time: 10 Minutes
Bake Time: 35 - 45 Minutes
Cool Time: 30 Minutes
Directions:
Preheat your oven to 350 degrees and grease your pan very well with cooking spray or coconut oil.
In a bowl, whisk together all your dry ingredients and then add your wet ingredients to your mixed dry ingredients and then incorporate well.
Fold in your chocolate chips.
Add your batter to your greased pan and set your pan in the oven for 35-45 minutes or until a toothpick comes out clean.
Your pan must cool down for a minimum of 30 minutes until you flip your pan over.
Drizzle honey over your cake slice before serving. Enjoy!