Mocha Pumpkin Cake

Last Friday was my birthday & my mom surprised me with this absolutely delicious cake!

The cake is light yet dense & has a rich mocha flavor. To make this extra fancy, you can spread chocolate ganache on top or you can leave it plain. Either way it tastes amazing!

Even if it’s not you birthday, this would be a lovely dessert for Thanksgiving!

Note: You cannot taste the pumpkin purée. The purée is used to keep the cake moist without using excess amount of oil or butter.

Mocha Pumpkin Cake

(Gluten Free & Dairy Free)

3/4 cup brown sugar

1 egg

1/2 cup milk

1 cup pumpkin purée

1/3 cup cacao powder

1/2 cup chocolate chips

1/4 cup grapeseed oil or butter

1 tsp baking soda

1 tsp vanilla extract

2 cups GF oat flour or cake flour for a more ‘cake’ taste

2 tsp baking powder

1/2 cup strong, hot coffee


1) Preheat oven to 325 F & grease a 9-inch pan (preferably a cake pan).

2) In a powerful blender or food processor, combine all the ingredients & blend until smooth. Pour the batter into the prepared pan & bake for about 50 minutes or until a tooth pick inserted in the center is clean.

3) Let the cake cool & cut into 25 squares if you used a square pan or 10 slices for a cake pan. Enjoy!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: To see the final pictures of my creations



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