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 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), salt, and pumpkin spice.
- 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. All you need to do is mix everything and gently fold in the whipped egg whites. Note that a lot of it may deflate because of how heavy the ingredients are, so don’t overmix; it doesn’t have to be completely uniform, there can be pockets of unmixed and mixed, it’ll still turn out fine!
- If you are unable to whip the egg whites, it will turn out differently, though it will still be good.
- Oat fiber is a key ingredient. It creates volume without adding calories, so other flours won’t give the same result calorie-wise.
- You can easily 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 quick 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!
