Pumpkin and chocolate coffee cake: butter free and lactose free without giving up on taste

Hello everyone and welcome back! We are approaching Christmas so a pumpkin cake could sound out of season but the truth is that the stores still have tons of pumpkins for sale (probably at a convenient price), and pumpkin lovers (as I am) just love pumpkin flavor all year long! I would add that this cake would be perfect even for those that are not particularly fond of pumpkin because the pumpkin flavor is just a hint that only a true pumpkin expert can detect ;-).

This delicate coffee cake is moist, light and very tasty, thanks to a bit of cocoa powder and chocolate chips added to the batter, and pretty light since there is no butter at all, but just vegetable oil.   Apart for its deliciousness do you know why you should try this cake?  Because there is no need to pre-bake or steam the pumpkin: once peeled and cut in pieces, all you will need is a food processor to puree it!

This recipe is not part of my family traditional dishes. I found it in this wonderful Italian food blog “Barbiemagicacuoca.it“, tried it, slightly modified it and since my family and I loved it, I thought It would have been nice to share it with you… enjoy!

INGREDIENTS FOR A 10″ round springform pan

9 oz (or 0,50 lb.) pumpkin already peeled and cut in pieces (250 gr.)

1/3 cup water (80 gr.)

1/2 cup vegetable oil (100 gr.) my favorite is coconut oil

2 eggs

1 tbs. vanilla extract

3/4 cup brown sugar (150 gr.)

2/3 cup semi sweet chocolate chips (80 gr.)

2 cups all porpose flour (300 gr.)

3 tbs. cocoa (20 gr.)

3 tsp. baking powder (16 gr.)

1 pinch sea salt

optional: cinnamon to taste


Put the chocolate chips in the freezer to chill.     Peel and cut the pumpkin in small cubes (remember to take away the seeds) and in a food processor puree it with the water, oil and vanilla extract (it will take a few minutes, and the consistency will never get too smooth, but it is not big deal, once the cake is baked you will not notice any lumps).

With an electric whip, whip the eggs and sugar until fluffy and shiny. Preheat the oven at 340 F.

Add the pumpkin puree to the eggs, at low speed, and ultimately the flour, sifted with the cocoa and baking powder. Add the cinnamon if you like.

Add the sea salt and chilled chocolate chips to the batter.

Spread evenly the batter in a previously greased spring pan  and if you like decorate the top with some M & Ms. Bake at 340 F. (170 C.) for about 50/60 minutes. My daughters and I had fun picking candies colored with orange and brown to match with the pumpkin and chocolate color, but you can absolutely decorate the cake differently or even not decorate it at all: it will taste great anyway! 

Let the cake cool off, remove from the spring pan and serve.


Tips: – Any kind  of pumpkin works for this recipe but if possible I would use those with a green skin because they will make the dough fluffier.

– To make this cake you could use any kind of vegetable oil however I would discourage the use of olive oil because it tastes too strong and would ruin the pumpkin flavor. My favorite oil to use is the coconut one, not only because is healthier but also because it matches perfectly with the chocolate and fades behind the pumpkin flavor.

It would really make me feel proud knowing you intend to try this pumpkin coffee cake for a sweet breakfast or as tasty treat!

If you’ll ever give it a try and like it, please 

share it, like it, leave a comment, subscribe to  receive every week one new recipe for free,

and help support my blog!

Much thanks,



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