Low Calorie, Flourless, Sugarless Pumpkin Chocolate Chunk Cake
This low calorie flourless sugarless pumpkin chocolate chunk cake has become one of my favorite treats to make when I want something sweet! It bakes soft and fluffy from the egg whites, and the mix of pumpkin and cocoa gives it a light chocolate and pumpkin flavor without adding many calories. There is no flour and no sugar either. It's especially a hit to serve at family or friend gatherings where many will question if it's actually real cake or not! If you love pumpkin recipes or healthy chocolate desserts, give this a go!
Equipment
- 13×9 inch pan
- parchment paper
- mixing bowl
Ingredients
- 200 g whipped egg whites *see Recipe Notes
- 300 g pumpkin purée or canned pumpkin
- 120 g oat fiber
- 120-180 g Swerve erythritol sweetener
- 5 g unsweetened cocoa powder
- 1.5 cup diet soda or water
- 2-3 tsp pumpkin spice
- 2-3 tsp salt
- 1-2 tsp baking powder
- pinch xanthan gum
- few pinches of stevia optional
- 3-6 tbsp zero calorie flavored syrup vanilla, pumpkin, etc. Example: Torani, Jordan's Skinny Syrup, etc (optional)
- 2 tsp vanilla extract optional
Instructions
- Preheat oven to 350-375°F. Line a baking sheet with parchment.
- Combine all ingredients except whipped egg whites. Stir until combined.
- Whip the egg whites in a separate bowl until stiff peaks form.
- Gently fold in egg whites. A lot may deflate, don't worry! It does not have to be completely uniform or fully incorporated; do not overmix.
- Pour the batter into the prepared 13×9 inch pan and even out the batter.
- Bake for 40–50 minutes, until the center springs back lightly and the outer layer just starts to darken.
- Let cool at least 30 minutes before cutting.
- Sprinkle top with Swerve confectioners' sugar (or other sweetener), and pumpkin spice (or cinnamon).
- Cut into squares and store in an airtight container at room temperature or chilled up to several days.
Notes
-
Whipping the egg whites will make the cake more fluffy, moist, and voluminous. Mix everything and gently fold in the whipped egg whites. A lot of it may deflate, so don’t overmix; it doesn’t have to be completely uniform. There can be pockets of unmixed and mixed, and it’ll still turn out fine!
- If you are unable to whip the egg whites, it will turn out flatter.
- Soda also helps add more fluffiness!
- Oat fiber creates volume without adding calories, so other flours won’t give the same result calorie-wise.
- You can adjust the sweetness by adding a few drops of stevia or another zero-calorie sweetener.
- If you’re worried that the bottom sticks to the pan or parchment, give the parchment a spray or dust it with oat fiber before pouring in the batter.
- Let the cake cool completely before cutting it. The texture sets as it cools, and it slices much more cleanly.
- The cocoa gives the cake a light chocolate flavor. If you want something richer, you can add sugar-free chocolate chips, but it will raise the calories.
- The whole cake comes out to around 200 calories.
- Leftovers keep well in the fridge, and the cake may taste even better and firmer after it chills!
To reduce additional calories, you can try using ~210 g of pumpkin instead and removing the cocoa powder. You may also need to add several more grams of oat fiber and/or sweetener to compensate, as well as more diet soda/water. Notably, these come out flatter and drier; however, adding diet soda helps substantially, and I didn’t need to whip the eggs.
