Breakfast Cake Redux

In my zeal for my Mini Chocolate Chip Pumpkin & Ginger Muffins; I totally stocked up on canned organic pumpkin. It was at that point I was made painfully aware of the fact that two out of the four of us really, really do not like pumpkin. How can that be? Pumpkin is a fall favorite - so versatile and delicious - not to mention a nutritional powerhouse.  I was surprised and maybe just a bit annoyed but determined to find a way to use it in a way we'd all enjoy.


Several friends have been baking cakes by using a regular box of cake mix and subbing canned pumpkin for the oil, water and eggs called for on the box. I tried that trick with a bag of Bob's Red Mill Gluten Free Brownie Mix a few weeks ago and everyone loved it. Absolutely delicious with a perfect texture. However, it's a very sweet treat that I would only make occasionally.

I'd played around with my breakfast cake a couple of times and while I liked it my pumpkin phobic loved ones just weren't bowled over. Last night I tried once again and we're all happy with the results. Here's what I did: I left out the oil and used one can of pumpkin puree.  I still used all six eggs for the protein. Then I added a half cup of cocoa. I used white chocolate chips because they're the favorite of my pumpkin disliking son. I'm not above bribing him. The end result was a really moist and chocolaty treat with an almost milk chocolate flavor. This would be a good alternative for those cutting down on oils. The pumpkin flavor is present but it blends so well with the chocolate. Nearly half the pan is gone so I know it's a hit.

Chocolate Pumpkin Breakfast Cake

1 lb. Pkg  Almond Meal

1 can      Organic Pumpkin

6             Eggs

2/3 cup    Sugar, Organic Cane 
1/2 cup    Cocoa

1 T          Vanilla 

½ t          Salt

1 T          Baking Soda

1 cup      White Chocolate Chips

Always double check your ingredients and make sure they're all gluten free.

Mix all ingredients in a large bowl until well incorporated, pour into lightly greased 9 x 13 pan.

Bake at 375 for approximately 40 minutes or until baked through using a toothpick to test. 

Enjoy!