Pumpkin Custard Cake With Chocolate Chunks| Gluten Free


  • 1/3 cup coconut flour
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 4 eggs
  • 1 cup of pumpkin
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil
  • 1 cup chocolate chips


  1. Preheat your oven to 350 degrees.
  2. Mix all of your dry ingredients (coconut flour, salt, baking soda, and spices) together in a food processor until they are well combined.
  3. Pulse in your pumpkin, eggs, coconut oil and maple syrup. Mix until it all comes together.
  4. Fold in your chocolate chips by hand.
  5. Put your mixture into a 9 inch buttered baking dish.
  6. Bake for 25-30 minutes. I would recommend checking it after 25 minutes. Put a toothpick or a fork into the center of your cake and when it comes out clean you are done.
  7. Cool.
  8. Serve.
  9. Stuff Face.


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