Pumpkin Chocolate Chip Cake

…And what is set on your table would be full of richness. Job 36:16

Here’s a special treat for your family or neighbors: Try this delicious pumpkin cake. It’s gluten-free and dairy-free and so very moist! Perhaps you will enjoy a slice while having afternoon tea with Jesus and friends. 


  • 1 cup coconut flour
  • 1 cup almond flour
  • 1/2 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1 tsp. cinnamon
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups organic pumpkin puree, well-drained
  • 2/3 cup coconut oil, melted
  • 2/3 cup honey or maple syrup
  • 5 eggs from pasture-raised happy chickens 🐓
  • 2 tsp. vanilla
  • 1 cup Lily’s Chocolate chips

Set oven to 350 degrees.  Grease a Bundt cake pan with coconut oil. In a big bowl, mix together the dry ingredients:  Flours, ginger, nutmeg, cinnamon, baking soda, and salt.  In a second bowl, stir together the wet ingredients:  Pumpkin, coconut oil, honey or syrup, eggs, vanilla.  Form a hollow in the center of the dry ingredients bowl and pour in your wet ingredients. Stir well. Carefully fold in the chocolate chips.  Spoon the batter into your prepared Bundt cake pan.  Bake cake in oven for 45-55 minutes, depending on the moistness of your pumpkin.

Remove pan from oven and allow to cool 15 minutes.  Using a plastic scraper, carefully loosen the cake from the inner and outer edges of the cake pan.  Place a plate on top of the pan and flip it over, causing the cake to land on the plate. Lift off the Bundt cake pan and let the cake cool completely before serving.  Store leftovers in the refrigerator.

Notes: We use pumpkin from our garden that we have baked and pureed. It is often more moist than canned pumpkin from the store.  Decrease flour by 1/4-1/2 cup for canned pumpkin.  I baked this in a toaster oven in the little cabin where we are staying for the winter and it turned out perfectly! 🥰

Scripture taken from the New King James Version®. Copyright © 1982 by Thomas Nelson.

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