The trick is pumpkin (but not only): super soft, butterless and gluten-free chocolate cake
Looking for a fluffy, mouthwatering chocolate cake that is butter and gluten free? The secret is in the pumpkin, which makes the batter naturally moist and super soft, with no need for dairy. Giving it an extra kick is the almond cream, which gives it an intense flavor and velvety texture.
It's a quick and easy recipe, perfect to make with seasonal ingredients and ideal from September onward. Find out how to make it step by step and bring the most irresistible autumn dessert to the table.
Why this cake is a must try right away
- Suitable for multiple needs: gluten-free and butter-free (naturally lactose-free)
- Irresistible taste: pumpkin that makes the batter moist, intense chocolate, almonds for texture
- Quick and easy: just a few steps, batter even with a blender
- Versatile: perfect for breakfast, snack or dessert
- Meal-prep friendly: keeps well and portioned without crumbling
Ingredients for pumpkin and chocolate cake
- 7 oz butternut squash
- 5 oz melted chocolate
- 1 cup almond meal
- 1/2 tsp baking soda
- 2 eggs
- 1.5 Tbsp honey
- 3 Tbsp almond butter
Take a look at the recipe
Have you been itching to try it? Follow our step-by-step explained recipe and discover how easy it is to make this delicious chocolate and pumpkin cake at home: just a few ingredients, no special utensils, and tips on baking, storage, and variations. In just a few minutes you'll get a soft, fragrant dough, perfect for breakfast, snack or dessert.
You have just prepared a soup or a butternut gratin but you still have some squash left on your hands. It must be said that she had a fairly substantial size too! To use your leftover butternut , we won't offer you savory recipes... but rather a...
Daniele Mainieri
Comments