Paleo Halloween Cake (Paleo, Gluten & Dairy Free)
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5 from 2 votes

Paleo Halloween Pumpkin Cake (Gluten & Dairy Free)

This fluffy paleo Halloween cake with chocolate spiderwebs is a true pumpkin delight free from grains, gluten and dairy!
Prep Time20 mins
Cook Time30 mins
Course: Dessert
Cuisine: American, Italian
Keyword: dairy free, gluten free, Halloween, Paleo, Pumpkin Cake
Servings: 8
Calories: 174kcal
Author: Ambra Torelli

Equipment

Ingredients

For the Cake:

For the Frosting:

For the Spiderwebs:

Instructions

  • Peel, cut and bake a Kabocha or Buttercup squash at 350 F for 30 to 40 minutes (until soft). You can do this ahead of time (I like to do it the day before).
  • Preheat the oven to 350 F.
  • In a food processor, blend the kabocha squash flesh with coconut milk until creamy. Add in the eggs and blend again.
  • Add in the flour and spices, pulse, and lastly add in the apple cider vinegar and baking powder.
  • Pour the batter in a circular cake pan (mine had a 18 cm diameter) and bake for 30 minutes. Turn off the oven, open the oven door only a tiny bit and leave the cake in for 10 more minutes.
  • While you allow your paleo Halloween cake to cool completely, prepare the spider webs by placing a piece of parchment over a plate and melting the chocolate.
  • Transfer the melted chocolate in a pastry bag (or a ziplock bag with a little cut in a corner) and draw a few chocolate spider webs on the parchment paper. Store in the refrigerator to harden.
  • Prepare the frosting by blending fridge cold kabocha squash flesh in a high speed blender or food processor with all the other ingredients until creamy.
  • When the cake is cold, cover it with frosting helping yourself with a silicon spatula and place the chocolate spider webs on top.
  • Enjoy!

Notes

NOTE 1: Using the pulp of a baked Kabocha squash will add your Paleo Halloween Cake a more intense and delicious flavor. I DO NOT recommend using canned pumpkin as that is a lot more liquidy and the recipe would not come out right.
NOTE 2: Baking is an activity that requires a lot of precision. I would recommend following the recipe in grams (you can easily switch from grams to cups at the beginning of the ingredient list) for an optimal result!
NOTE 3: 👉 IF YOU DON'T HAVE A 7" PAN and what to use a 9" PAN instead, here's the adjusted measurements for the cake:
FOR THE CAKE:
1 cup + 3 tbsp Kabocha squash puree (about 290 gr/10 oz)
1 1/2 tbsp Coconut Milk
4 Eggs
1/2 cup + 1/2 tbsp Cassava Flour
1/2 cup + 3 tbsp Almond Flour
1 1/2 tbsp Honey or Coconut Sugar
1/4 tsp Ginger Powder + Cinnamon + Nutmeg (or Pumpkin Spice)
1 tsp Apple Cider Vinegar
2 tsp Baking Powder
FOR THE FROSTING:

7.7 oz (220 gr) Kabocha Squash Puree
1/3 cup Coconut Milk
1 1/2 tbsp Honey or Coconut Sugar
1 tbsp Coconut Oil

1 tsp Vanilla Extract
1/4 tsp Cinnamon
Bake for 35 minutes instead of 30.

Nutrition

Calories: 174kcal | Carbohydrates: 15g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 62mg | Sodium: 31mg | Potassium: 359mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7958IU | Vitamin C: 2mg | Calcium: 118mg | Iron: 3mg