Chocolate pumpkin cake is a simple, diet-friendly cake made with pumpkin. How to make a fit pumpkin cake with cocoa? Discover an easy recipe for chocolate pumpkin cake!

Chocolate pumpkin cake is very simple and quick to prepare.
Pumpkin is rich in vitamins and minerals such as vitamins A, C, E, and potassium, magnesium and iron. Its high fiber content aids digestion and helps maintain a feeling of fullness. Pumpkin is also low in calories, making it an ideal ingredient for those watching their weight. Additionally, pumpkin contains antioxidants that support the immune system and protect against free radicals.
Cocoa is known for its antioxidant properties, thanks to the flavonoids that can support heart health and improve blood circulation. Cocoa is also a source of magnesium, iron, zinc and potassium, which are essential for the proper functioning of the body. Consuming cocoa can improve mood and have a relaxing effect due to substances like theobromine and tryptophan.
Chocolate pumpkin cake is a very simple and quick diet-friendly cake that combines these two healthy ingredients. Pumpkin adds moisture and natural sweetness to the cake, while cocoa provides an intense chocolate flavor, creating a tasty and nutritious treat. There are many varieties of pumpkin, but each is nutritious, valuable, and low-calorie, making them versatile ingredients in the kitchen.
How to make a single-serving pumpkin cake? Discover an easy recipe for a fit pumpkin cake!

Chocolate pumpkin cake

Print Recipe

Total Time 30

Servings: 1 servings

Calories: 353

Ingredients Method Nutrition

Ingredients

200 g Pumpkin 1 piece (200 g)
50 g Egg 1 piece (50 g)
40 g Rice flour 4 tablespoons (40 g)
10 g Unsweetened cocoa powder 1 tablespoon (10 g)
50 g Calorie-free sweetener e.g. erythritol 5 tablespoons (50 g)
5 g Coconut oil or other oil 1 teaspoon (5 g)
2 g Baking powder ½ teaspoon (2 g)
Salt

Method

Wash and dry the pumpkin. Then cut a piece and remove the fibers and seeds. Peel it (place the piece on a cutting board and peel it downwards with a knife) and grate it on a medium grater.
Transfer the grated pumpkin to a small ovenproof dish. Add the egg and oil. Mix thoroughly.
Next, add the flour, cocoa, sweetener, baking powder, and a pinch of salt. Mix and blend until the ingredients are combined (without lumps). Smooth the top of the mixture. Place it in an oven preheated to 180°C for about 20-30 minutes. Remove when the cake rises slightly and cracks on top.
Enjoy warm or cold.