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

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.

Ingredients

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 puree or buttercup or kabocha squash
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

Instructions

Make the chcocolate cake batter

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

Make the pumpkin swirl

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
Combine all ingredients except the pecans in a food processor and blend for a minute, or until you have a smooth pumpkin swirl batter
Fold in the chopped nuts and set aside

Assemble the cake

Spread about half of the chocolate cake batter in a greased a 9×5 inch greased or parchment lined loaf cake pan
Spoon about half of the pumpkin swirl over the batter and then repeat with the remaining chocolate cake batter and pumpkin swirl
Drag a butter knife through the batter to create a swirl
Bake the cake in the preheated oven for about 45 minutes, or until the loaf cake is cooked through