Grain-Free Sugar-Free Chocolate Pumpkin Spice Bundt Cake
Halloween reigns supreme when it comes to creative foods. From cookies in the shape of spiders to cupcakes that resemble candy corn to “bones” made of meringues, there’s always something fun and unique to assemble for Halloween. This year, I’ve put together a Grain-Free, Sugar-Free Chocolate Pumpkin Spice Bundt Cake that is topped with rich chocolate. If you’re having a party, this is a delicious cake that looks indulgent but is actually pretty guilt-free. Let’s just say it’s a treat that tricks!
To make this grain-free and sugar-free, I used Swerve cake mixes – vanilla for the pumpkin layer and chocolate for the chocolate layer (obviously). I use Brown Swerve for the chocolate topping, along with cocoa powder and butter, making it rich, smooth, and decadent.
This cake was a huge hit in the office. Our editor took about half of it home and, admittedly, ate the entire half herself over the weekend.
If you’re having a Halloween party this weekend, I highly suggest this adorable cake! And here are some more Halloween recipes to make your party spooktacular!
- Gluten free nonstick cooking spray
- 1 box Swerve Vanilla Cake Mix
- 5 large eggs , divided
- 1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)
- 1½ teaspoons pumpkin pie spice
- 1/3 cup oil
- 1/3 cup plus 6 tablespoons water , divided
- 1 tablespoon plus 1 teaspoon pure vanilla extract , divided
- 1 box Swerve Chocolate Cake Mix
- 6 tablespoons unsweetened cocoa powder
- ¾ cup Brown Swerve
- 2 tablespoons cold butter
Preheat the oven to 350 degrees. Spray a bundt cake pan liberally with cooking spray.
In a mixing bowl, stir together the vanilla cake mix, 2 eggs, pumpkin, and pumpkin pie spice until fully combined. Spread into the bottom of the prepared pan.
In a mixing bowl, whisk together 3 eggs, 1/3 cup oil, 1/3 cup water, and 1 tablespoon vanilla. Add the chocolate cake mix and stir well to combine. Gently pour over the top of the pumpkin layer. Bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool for 30 minutes in the pan then invert onto a wire cooling rack to finish cooling completely.
In a small saucepan, combine the cocoa powder, 6 tablespoons water, and Brown Swerve. Cook, stirring, over medium-high heat until very warm and smooth. Stir in 1 teaspoon vanilla. Remove from the heat and stir in the butter, 1 tablespoon at a time, stirring until the butter is melted before adding the next tablespoon. Stir until all butter is melted and the sauce is smooth and glossy. Let cool a little before drizzling over the top of the cake.
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