• 1 cup pumpkin puree
  • 2 tablespoons coconut cream (this is the full fat on the top of a can)
  • 3 tablespoons coconut oil, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup maple syrup
  • 2 cups almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons ground flaxseed
  • 1½ teaspoons ground cinnamon
  • ½ tsp cardamom & nutmeg
  • ¼ cup raw cacao powder
  • handfull chocolate chunks (optional)



  1. in a large bowl, whisk together the pumpkin puree, coconut cream, coconut oil, eggs, vanilla and honey
  2. in a separate bowl, mix the almond flour, baking soda, salt, flaxseed meal and cinnamon
  3. using a rubber spatula, gently mix dry ingredients into wet to form a batter. Do not over mix. The batter will be thick.
  4. remove two cups of the batter and pour the remaining batter in an 8½ x 4½-inch medium loaf pan greased or lined with parchment paper
  5. take one cup of reserved batter and mix in the cacao powder. Evenly spread on top of the batter in the pan
  6. top chocolate batter layer with the remaining one cup of reserved batter and using a knife gently swirl the layers of batter together. Do not over swirl or it will become all chocolate.
  7. sprinkle chocolate chunks on top and bake at 350°F until a toothpick inserted into the center comes out clean, approximately 40 minutes