Skip to content

Pumpkin Chocolate Cake


  • 125 g flour
  • 50 g brown sugar
  • 35 g cacao powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 3 free-range eggs
  • 450 g butternut pumpkin (baked with skin in the oven at 220 degrees until soft)
  • 100 g dark chocolate 75-80%
  • 150 g rapeseed oil
  • chopped pumpkin seeds

Ingredients for chocolate topping

  • 100g dark chocolate 75-80%
  • 4 tbsp maple sirup
  • 50 ml coconut oil
  • 45 ml almond milk (any other milk is fine too)


  1. Heat butternut in oven until soft, peel the skin and mix everything in a mixer until smooth.
  2. In a bowl, mix eggs and rapeseed oil until bubbles appear.
  3. Over a water bath, heat the dark chocolate and add to the egg mixture.
  4. Meanwhile preheat the oven to 180 degrees and add the pumpkin to the egg mixture.
  5. Mix all dry ingredients before adding it into the egg-pumpkin mixture.
  6.  Mix well and pure into a 15 cm cake tin. Place tin into oven and wait for 45-55 minutes.
  7. Meanwhile melt all ingredients for the topping over a water bath and pure over the cooled out cake. Finally top with chopped pumpkin seeds.