Super-Moist Chocolate Pumpkin Loaf Cake (Gluten Free, Dairy Free, Refined Sugar Free)
Serves 110 mins prep60 mins cook
This one-bowl, super moist, chocolate pumpkin loaf cake comes together in no time, and if you're a chocolate lover looking for a healthier Fall dessert, this has your name written all over it.
0 servings
What you need
Instructions
0 Preheat the oven to 350 degrees F. 1 Spray a standard 9x5 inch loaf pan with nonstick baking spray and line with a parchment paper sling. 2 In the bowl of a stand mixer, or using a large bowl and whisk, briefly whisk together the cocoa powder, flour, baking powder, baking soda, salt, ginger, 1 teaspoon of the cinnamon, and nutmeg. 3 Add to the bowl the pumpkin, vanilla extract, neutral oil, 1 cup of the coconut sugar, eggs, and ¼ cup of warm water (tap is fine) and mix to combine so there are no flour streaks visible. 4 Transfer the batter to the prepared pan and smooth the top. 5 Using a sharp knife, make a 1 inch slit down the length of the loaf. This is optional, but it makes for a bakery-style loaf with a slit down the middle. 6 In a small bowl, mix the remaining ¼ teaspoon of cinnamon and 1 tablespoon of coconut sugar with a fork. 7 Sprinkle the sugar mixture on top of the cake. 8 Bake for 55-65 minutes until a tester comes out clean. 9 Cool for 10 minutes in the pan before transferring to a rack to cool completely. 10 Enjoy!View original recipe