Chocolate Pumpkin Cake by Reena Terreping

Makes 8-10 slices, cooking time 30min


0.5 cup of pumpkin (oven baked, without skin)

0.75 cup of almond flour

0.25 cup of coconut flour

2 Tbsp of coconut cream

very tiny pinch of baking soda

2 eggs

4 Tbsp/27g grams of cacao powder

4 Tbsp/35g grams of stevia 

0.25 tsp of nutmeg

0.25 tsp of cinnamon


Mix everything with the stick blender for 2 min. Ramekin 9cm, 17cm double the dosage for bigger cake.

Bake 180 celsius degrees for 20 min fan forced, then cover with foil and bake another 10 min. If you like gooey, bake 20min total.

Topping could be white coconut chocolate (homemade) or any other melted chocolate.

Serve with whipped cream, vanilla custard, strawberry jam or any other sweet sauce of your choice.


Vanessa Finnigan is the founder, editor, publisher of Holistic Bliss Magazine and she also offers multi-media whispering sessions. She has been a freelance writer for 15 years for magazines and a psychologist for 21 years.

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