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.

Seven Layer Cookie Bars – GF

And on the seventh day God ended His work which He had done, and He rested on the seventh day from all His work which He had done.   Genesis 2:2 (NKJV)

Seven has always been one of my favorite numbers because it is God’s perfect number.  His creation story is seven days, the Israelites marched around Jericho for seven days, we are to forgive seventy times seven, etc.  Use this recipe with your kids as a fun way to discuss these Bible stories!

These Seven Layer Cookie Bars are gluten-free when made with an 8 oz. box of gluten-free graham crackers.  S’moreables was the brand I found at our local co-op.

Last week I shared a fairly healthy date bar recipe with plenty of oats and dates for fiber.  This week I have for you a treat more on the candy-bar lines.  Better cut this one into small pieces to enjoy during the holidays!

Seven Layer Ingredients:
1) 1/2 cup butter (1 stick)
2) 1 – 8 oz. box graham crackers, crushed into crumbs
3) 1 cup coconut
4) 1 cup chocolate chips
5) 1 cup butterscotch chips
6) 1 can sweetened condensed milk
7) 1 cup nuts, chopped

Heat oven to 350 degrees.  Place butter in 9 x 13 inch pan and melt in oven.  Sprinkle graham cracker crumbs over butter and mix to cover pan bottom.  Top with remaining layers in this order…coconut, chocolate chips, butterscotch chips, condensed milk and nuts.  Bake for 30 minutes.  Remove from oven and allow to cool before cutting into bars.  Guard well!

p.s.  I’d love some comments on how to make this dairy-free, too!

But it came to pass on the seventh day that they rose early, about the dawning of the day, and marched around the city seven times in the same manner. On that day only they marched around the city seven times.  Joshua 6:15 (NKJV) 

Then Peter came to Him and said, “Lord, how often shall my brother sin against me, and I forgive him? Up to seven times?”Jesus said to him, “I do not say to you, up to seven times, but up to seventy times seven. Matthew 18:21-22 (NKJV)

New King James Version (NKJV)The Holy Bible, New King James Version Copyright © 1982 by Thomas Nelson, Inc.