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Pumpkin Chocolate Cake with dairy free frosting

Snehal Vaidya
Impress your friends and family with this unique, delicious and a healthy fall dessert. No ones ever going to know it is Gluten and Dairy free, we promise we wont tell.
Course Dessert
Cuisine American


  • Clean bowls
  • Spatula
  • Hand Blender
  • 8" Baking Pans
  • Off set spatula or knife to loosen the cakes
  • Parchment Paper, Scissors


Dry Ingredients

  • 3 cups TPPC Baking Mix 420 gms (https://thepaleopalatecafe.com/product/gluten-free-baking-mix-paleo-keto/)
  • ½ cup Organic Unsweetened Cocoa Powder
  • 2 tsps Espresso Powder - 2 teaspoons
  • 2 tsps Cinnamon
  • ½ tsps Ginger
  • ¼ tsp Nutmeg
  • ¼ tsp Pumpkin Pie Spice
  • ¼ tsp Himalayan Sea Salt
  • ½ tsp Cream of Tartar
  • 2 tsps Baking Soda

Wet Ingredients

  • cups Organic Coconut Sugar
  • 3 Eggs Pasteurized, Organic
  • 1 cup Pumpkin Puree
  • ½ cup Ghee / Coconut Oil / Avocado Oil
  • 3 tbsps Chocolate Chips 55 grams
  • 2 tsps Coconut Oil + extra for greasing
  • 2 tbsps Coconut Milk
  • 2 tsps Vanilla Extract

Dairy Free Frosting 1

  • 2 Organic Avocados
  • 1 tsp Tapioca / Arrowroot Starch
  • ½ tsp Cream of tartar
  • 5 tbsps Cocoa Powder
  • ½ cup Maple Syrup or more if you want it sweeter
  • 2 tbsps Coconut Milk
  • 1 tsp Vanilla


  • Strawberries or any berries as per choice
  • Pecans or any nut as per choice

Dairy Free Frosting - 2

  • 1 cup Coconut Milk
  • 1 tsp Vanilla Extract
  • 1 tbsp Tapioca Starch
  • 1/2 cup Maple Syrup
  • ¼ cup Unsweetened Cocoa Powder
  • 3 tbsps Chocolate Chips 55 grams
  • ¼ tsp Himalayan Sea Salt


  • Start by preheating the oven to 350 degrees
  • Combine all the dry ingredients in a clean bowl except for the coconut sugar and baking soda i.e. Almond & Coconut Flour, Psyllium Husk, Cream of Tartar, Cocoa Powder and the spices
  • Next combine the coconut sugar and eggs in another clean bowl and beat them together using a hand blender until well combined
  • Next add in the pumpkin puree, ghee and vanilla
  • Melt chocolate with 2 teaspoons of coconut oil at 15 second intervals in a microwave - and add the melted chocolate to the wet ingredients as well
  • Blend all the wet ingredients together until well incorporated
  • Next add the baking soda to the dry ingredients and mix well
  • Now combine the wet ingredients with the dry
  • Mix the batter with a light hand. Begin by moving your way across the sides of the bowl in a circular fashion and working your way to the middle until well combined. Make sure you dont overmix. The goal is to keep the batter light and fluffy
  • Grease 2 round 8 inch baking pans with coconut oil & place a parchment paper on them, grease the parchment paper as well
  • Divide the batter equally among the 2 pans and smoothen it out
  • Bake for 45 mins

Dairy Free Frosting - 1

  • For the frosting - Combine 2 avocados, 5 tbsps of cocoa, cream of tartar, 1/2 cup maple syrup, tapioca starch, cream of tartar and 2 tbsps of coconut milk in a blender pot and blend them together until you get a thick paste
  • Separate it out in a glass container and refrigerate for at least 3 hours. The more the better.
  • After the cakes are baked let them cool down in the fridge for atleast 3 hours
  • Loosen the cake with the help of an offset spatula - if you have greased your pans well the cake should easily give away - Just invert the pan on the palms of your hands and it should come out easily
  • Place one cake on a cake stand or a plain plate if you don't have a cake stand
  • Feel the surface for any unevenness and scrape it off using a knife
  • Cover the top of cake with the frosting
  • Place the other cake on top of the first one in such a way that the bottom of the cake is on top
  • Cover the entire cake with frosting, smoothen out the edges and sides and decorate the cake as per your desire
  • Garnish with fruits and nuts of choice - We used strawberries and pecan nuts
  • Devour

Dairy Free Frosting - 2

  • Place a pan on a stove
  • Add the Coconut milk and tapioca starch at the same time and mix well using a whisk until everything is well combined and there are no lumps
  • Then add in the Vanilla and Cocoa powder and keep whisking until well incorporated
  • Next add in the chocolate chips and again whisk until combined
  • Keep stirring the mixture until it comes to a first boil
  • Remove from stove and let cool completely
  • Once cooled, store in a glass container and refrigerate for at least 3 hours
  • Use as frosting on the cake