So, the season is here!  The season where pumpkin is suddenly inserted into everything.  The pumpkin spice late is back.  You walk into the grocery store and are met with towers of canned pumpkin, strategically placed next to the whipped cream.  My pinterest board (as well of those of my friends) is full up with pumpkin cakes and cookies and carving methods.  I feel like I should almost be capitalizing it. PUMPKIN!!  Lets just scream it out. PUMPPPKINNN!!! Huzzah.

So, I am no different than all of you.  I may be going a bit pumpkin overboard.  You will be seeing a few posts from me using this glorious orange squash.  There might even be more than one type of pumpkin cake coming at you.  Too much?  Just go with it.  I have been slightly powerless to the displays of  this delightful seasonal treat.  They are everywhere.

This cake is super light and custardy, and should definitely satisfy an autumnal sweet tooth.

It goes really nicely with some whipped cream, and a sprinkle of cinnamon.

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.


(Inspired by Elana’s Pantry)

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