Pumpkin Swirled Chocolate Loaf Cake (Grain-free, Gluten-free)

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This coconut flour chocolate loaf cake is swirled with fresh pumpkin and enriched with decadent chocolate chips and crunchy pecans for a delicious fall-inspired grain-free dessert that you can feel good about.

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A dessert that taste like fall

Let me tell you a secret. I love the fall, and everything that comes with it. The colors of nature, the days getting shorter and colder, the smell in the air. And, of course, all the delicious foods that we can enjoy as the summer comes to an end. Freshly picked apples and nuts, squashes and pumpkins, and late season berries such as partridgeberries (click here for a delicious partridgeberry jam).

Most of my favorite fall recipes involve squash or pumpkin, and I love coming up with new ideas to incorporate squash into meals and dessert. This year, after the success of my Sheperd’s Pie with squash and mushrooms, I couldn’t resist the temptation of coming up with a new dessert that features squash.

For this pumpkin swirled chocolate loaf cake, I brought together all my favorite flavors: chocolate, pumpkin, pumpkin spice, and pecans. And let me tell you, this chocolate cake with pumpkin swirl is my new favorite dessert that I will make over and over this fall season.

I simply love the contrast of the decadent chocolate with the mellow squash, the spicy and warming pumpkin spice mix, and the crunchyness and richness of the pecans. Every bite is an intriguing combination of flavors and textures that satisfies your senses.

A grain-free and paleo-friendly dessert you can feel good about

Coconut flour for a grain-, gluten-free, and paleo-friendly treat

If you have been following around you know that our family mostly follow a grain-free diet and all my recipes are grain- and gluten-free. For baking I love using coconut flour (my favorite is Bob’s Red Mill organic coconut flour), and you can check the links down below for more coconut flour desserts.

The benefits of coconut flour include a low carbohydrate content, and a high content of fibres, potassium and manganese. Coconut flour also contains medium-chain triglycerides (MCT), which makes it healthier than other nut flours (such as almond) that are rich in omega-6 polyunsaturated fats, an unhealthy option when consumed in excess.

In addition, coconut flour is highly absorbent, which means you need to use a limited amount of flour in a recipe. Usually, coconut flour recipes also call for more eggs, which makes them higher in proteins.

Coconut sugar as a natural sweetener with low glycemic index

I used coconut sugar as a sweetener, which is one of my favourite natural sweeteners. Coconut sugar has a taste similar to brown sugar, but with a hint of caramel, and has a lower glycemic index. I personally find that I can use little coconut sugar in my recipes but still achieve a balanced sweet taste, which makes the final product lower in carbs. Chose an organic, non-GMO coconut sugar such as this one for your recipes!

Other healthy additions

Fot this chocolate cake I used an organic cocoa powder with no additives like this one. I added some grass-fed collagen powder to this recipe for an extra boost of proteins and to promote healthy skin and joints (read all about the benefits of collagen here). Grass-fed butter added healthy fats and nutrients and extra taste and smoothness to this recipe. You can also substitute butter with coconut oil for a paleo-friendly version.

For the pumpkin swirl, you can use an organic natural pumpkin puree, or make your own buttercup or kabocha squash puree.

Ingredients for this Pumpkin Swirled Chocolate Loaf Cake

For the chocolate cake

• 3 large eggs
• 6 tablespoons (85 grams) of grass-fed butter (or coconut oil for paleo-friendly)
• 1/3 cup of coconut sugar
• 1/3 cup of cocoa powder
• 1/4 cup of coconut flour
• 1 teaspoon of baking powder
• 1/4 teaspoon of sea salt
• 1/2 cup of chocolate chips
• 1 scoop of collagen powder (optional)

For the pumpkin swirl

• 1 cup of pumpkin (or squash) puree
• 3 tablespoons of coconut sugar
• 1 large egg
• 1 or 2 teaspoons of pumpkin pie spice
• 1/4 cup of chopped pecans (or walnuts)
• 1 pinch of sea salt

How to make this Pumpkin Swirled Chocolate Loaf Cake

Make the chocolate cake batter

1. Preheat the oven to 350 degrees F and place the butter into the loaf pan in the oven until melted.
2. Combine all the ingredients except chocolate chips in a food processor and blend for a minute, or until you have a smooth batter
3. Fold in the chocolate chips and set aside

Make the pumpkin swirl

1. If using buttercup or kabocha squash: fully cook the squash by roasting it in the oven, pressure cooking in the Instant Pot, or boiling it. Remove seeds and peel and blend the squash flesh until you have a smooth puree. If using canned pumpkin puree, go directly to the next step
2. Combine all ingredients except the pecans in a food processor and blend for a minute, or until you have a smooth pumpkin swirl batter
3. Fold in the chopped nuts and set aside

Assemble the cake

1. Spread about half of the chocolate cake batter in a greased a 9×5 inch greased or parchment lined loaf cake pan
2. Spoon about half of the pumpkin swirl over the batter and then repeat with the remaining chocolate cake batter and pumpkin swirl

3. Drag a butter knife through the batter to create a swirl
4. Bake the cake in the preheated oven for about 45 minutes, or until the loaf cake is cooked through

Shop this post

Bob’s Red Mill Organic Coconut Flour

Bob’s Red Mill Organic Baking Powder with no Aluminium

Bob’s Red Mill Organic Coconut Sugar

Redmond Real Sea Salt

Vital Proteins Collagen Peptides 

KOOV Ceramic Loaf Pan 9 x 5 inch

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The Benefits of a Grain-free Diet and What to Eat

Collagen and Gelatin: Health Benefits and how to Eat More

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Partridgeberry (Lingonberry) Jam with Honey And Gelatin (Low-Sugar, All-Natural)

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