Description
This healthy pumpkin spice chocolate chip oat flour cake is a feast for the senses! Dense and almost fudgy in texture, toeing the line between a brownie and a cake, this is one of my favourite autumn desserts.
Ingredients
Scale
- 1 flax egg (1 tbsp ground flax mixed with 2.5 tbsp water)
- 2/3 cup smooth almond butter
- 2/3 cup coconut sugar
- 2 tbsp pure maple syrup
- 2/3 cup pumpkin puree
- 1/4 cup non-dairy milk
- 1 tsp pure vanilla extract
- 1 1/2 cups oat flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/8 tsp ground cloves
- 1/8 tsp ground cardamom
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line a 8×8-inch square baking dish with parchment paper, with enough overhang to allow you to lift the cake out easily, or lightly grease the pan.
- In a large bowl, mix together the flax and water. Wait a couple of minutes for it to thicken, then add the almond butter, pumpkin puree, coconut sugar, maple syrup, non-dairy milk, and vanilla. Whisk to combine.
- In a medium bowl, stir together the oat flour, baking powder, baking soda, fine sea salt, cinnamon, ginger, nutmeg, cardamom, allspice, and cloves.
- Add the dry ingredients to the wet ingredients. Stir to incorporate, then mix in the chocolate chips.
- Transfer the batter to the prepared pan and bake for 30-32 minutes, or until a tester inserted into the centre of the cake comes out clean. Cracks on the top of this cake are normal.
- Let the cake cool in the pan for at least 30 minutes, then lift out and place on a wire rack to cool completely before slicing. If you can’t wait that long, go ahead and enjoy a slice sooner, though! Just note that it will firm up quite a bit once it’s cooled.
- Store cake in an airtight container at room temperature or in the fridge. I like the texture it takes on when stored in the fridge.
Notes
- If you’re not used to baking with oat flour, allow me to give you a heads-up that the texture of this cake is more dense and toothsome than a cake made with wheat flour. I love the texture, and so has everyone I’ve served this cake to, but I owe it to you to inform you of this fact beforehand! If you’re looking for a lighter/fluffier cake, you could probably replace the oat flour with either light spelt flour or a combination of whole spelt and all purpose flours. Note that have not tested this cake with any other flour, however. Or, to keep it gluten-free, you could try all-purpose gluten-free baking flour, such as the one by Bob’s Red Mill.
- You can use peanut butter or cashew butter in place of the almond butter, but I really like the combination of almond butter and pumpkin.
- For double the pumpkin fun, make this iced pumpkin spice latte to go with! In a blender, combine the following: 1/2 cup chilled coffee, 1 cup unsweetened non-dairy milk, 2 tbsp pumpkin puree, 2-3 tsp maple syrup or raw honey, 1/4 tsp cinnamon, a pinch of nutmeg, pinch of cloves, pinch of cardamom, pinch of allspice, and 1/8 tsp of ground ginger. Blend until smooth, then pour into a glass partially filled with ice! It’s soooo good. 🙂
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Bake
- Cuisine: North American
Keywords: vegan pumpkin spice cake, pumpkin spice oat flour cake with chocolate chips