Flourless Chocolate Pumpkin Ginger Cake – A Decadent Fall Dessert

Thank you for stopping by, friends! Today I’m sharing a dessert that truly feels like wrapping yourself in a cozy blanket on a crisp autumn evening: Flourless Chocolate Pumpkin Ginger Cake. This fudgy, deeply chocolatey treat is naturally gluten-free, laced with warm ginger and earthy pumpkin for a cake that’s both decadent and nourishing.

I love this recipe because it proves that a showstopping dessert doesn’t have to be complicated—or loaded with flour and butter. It’s a cake that bridges the gap between indulgence and wholesomeness, perfect for holiday gatherings, dinner parties, or even just a quiet night with a cup of tea.

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Overview of Recipe Content

What this recipe is:
A moist, flourless chocolate cake made with pumpkin purée, almond butter (or tahini), and sweetened naturally with maple syrup or honey.

Why you’ll love it:

• Naturally gluten-free
• No refined sugar (just maple syrup or honey)
• Packed with fall spices
• Stays moist for days
• Wholesome but tastes like dessert

Flavor & texture:
Think of it as a cross between a brownie and a spiced pumpkin loaf: rich cocoa, warming ginger, and fudgy moistness.

Seasonal & nutritional perks:
Pumpkin adds fiber, vitamins A & C, and natural moisture—meaning you don’t need heavy oils or flours. Almond butter or tahini brings healthy fats and protein, making it a satisfying yet guilt-free treat.

Ingredients You’ll Need:

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• ¾ cup pumpkin purée (not pumpkin pie filling)
• 2 large eggs
• ¼ cup maple syrup or honey
• ¼ cup almond butter or tahini
• ⅓ cup unsweetened cocoa powder
• 1 tsp ground ginger
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ½ tsp baking soda
• Pinch of salt

Tools Needed:

• 1 mixing bowl
• Whisk or hand mixer
• 8×8 baking pan (lined with parchment)
• Measuring cups and spoons

Substitutions & Variations:

• Nut-free: use tahini or sunflower seed butter instead of almond butter.
• Sweetener: swap maple syrup with honey or agave.
• Spice: add cardamom for a floral warmth, or extra cinnamon for more cozy sweetness.
• Extra indulgence: stir in dark chocolate chips before baking.

How to Make Flourless Chocolate Pumpkin Ginger Cake

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1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. Mix the wet ingredients. In a medium bowl, whisk together pumpkin purée, eggs, maple syrup (or honey), and almond butter until smooth and creamy.
3. Add the dry ingredients. Stir in cocoa powder, ginger, cinnamon, nutmeg, baking soda, and salt. Mix just until combined—don’t overmix.
4. Pour & bake. Spread the batter evenly in the prepared pan. Bake for 25–28 minutes, until the center is set and a toothpick comes out mostly clean (a little fudgy is perfect!).
5. Cool before slicing. Let the cake rest for at least 15 minutes before cutting into squares.

The aroma of ginger and cocoa as it bakes is pure comfort—I promise you’ll want to sneak a bite right out of the pan!

What to Serve with Flourless Chocolate Pumpkin Ginger Cake

• A dollop of whipped cream or coconut cream
• A scoop of vanilla ice cream (for contrast against the rich chocolate)
• Fresh berries for brightness
• A dusting of powdered sugar for a simple finish
• Pair with chai tea, coffee, or mulled cider

Tips for Making It Perfect

• Don’t overbake. The fudgy texture comes from pulling it out just when it’s set, not dry.
• Room temperature ingredients mix more smoothly, so let eggs and pumpkin sit out for 10 minutes.
• Line your pan. Parchment paper ensures clean removal (no sticking).
• Add-ins. A handful of chocolate chips, chopped nuts, or crystallized ginger can add extra texture.

Storage Instructions

• Room temp: Store in an airtight container for up to 3 days.
• Fridge: Keeps well for 5–6 days (actually improves in flavor!).
• Freezer: Slice into squares, wrap individually, and freeze for up to 2 months. Thaw at room temp or warm gently in the microwave.

General Information

This cake is a fusion of classic flourless chocolate cake and spiced pumpkin bread. Flourless cakes have been cherished in European baking for centuries, and pumpkin has long been a staple in American fall baking. Together, they create a dessert that feels festive yet timeless.

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Frequently Asked Questions

Can I make this cake vegan?
Yes! Substitute eggs with flax eggs (2 tbsp ground flax + 5 tbsp water, let gel for 5 minutes).

Can I use canned pumpkin?
Absolutely—just be sure it’s pure pumpkin, not pumpkin pie filling.

Is this cake very sweet?
It’s lightly sweetened, leaning more toward a rich, bittersweet flavor. Add chocolate chips if you want extra sweetness.

Can I bake it in a loaf pan instead?
Yes, but adjust bake time to 35–40 minutes.

Conclusion

This Flourless Chocolate Pumpkin Ginger Cake is the dessert you’ll want to bake again and again—it’s indulgent enough for celebrations but simple enough for everyday coziness. The fudgy texture, warm spices, and nourishing ingredients make it truly special.

If you loved this, you’ll also enjoy:

• Pumpkin Spice Cinnamon Rolls
• Healthy Almond Flour Brownies
• Easy Chocolate Tahini Cookies
• Moist Pumpkin Loaf
• Spiced Gingerbread Muffins

Interactive Elements

I’d love to see your version of this cake! Leave a comment with your thoughts, and if you bake it, share a photo on Pinterest @poulefrecipe or tag me on Instagram.

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Nutritional Information (per serving, based on 9 slices)

Calories	Protein	Carbs	Sugar	Fat	Fiber	Sodium
180	6g	20g	11g	9g	4g	120mg

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