Paleo Chocolate Pumpkin Hazelnut Bundt Cake

Pumpkin, Chocolate and Hazelnut hello fall baking Season! This cake is grain free, dairy free and so moist perfect for the holidays.

This cake came together by complete accident. I was rummaging my freezer and pantry to see what I could use up and low and behold I had a can of pumpkin, some almond flour, hazelnut flour and some leftover coconut milk. I took the ratio of one of my go to bundt recipes and substituted a few ingredients to make this cake.

The great thing about pumpkin is you can use it to substitute eggs. 1/4 cup of pumpkin puree equals one egg. This cake requires 8 eggs so when I only had two I used the remaining eggs as pumpkin. Not only did it work but the cake is so moist I don’t know that I will make it again with all eggs.

The key when baking with nut flours is to make sure you have enough liquid and moisture where again the pumpkin helps and also the coconut milk. Make sure you oil your bundt pan with either avocado oil or coconut oil before you pour the cake in the pan. The last thing you want is for your cake to get stuck.

I have to admit I am not a huge frosting fan on cake so instead I made this hazelnut praline its nutty, creamy and just the perfect amount of sweetness. I made two changes I used coconut sugar instead of regular sugar and coconut oil instead of sunflower.

What you need for this cake:

Almond Flour 

Hazelnut Flour 

Canned Pumpkin 

Cocoa Powder 

Munkfruit Sweetener 

Coconut Milk 


Cashew Butter 

Vanilla extract 

Espresso Powder 


Coconut or avocado oil 

Paleo Pumpkin Chocolate Hazelnut Cake

Moist, Rich and Decadent this Paleo Cake is healthy and refined sugar free!
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr 5 mins
Course baking, chocolate, Dessert
Cuisine American
Servings 12


  • 1/2 cup cashew butter
  • 1 cup monk fruit sweetener
  • 2 eggs
  • 1.5 cups pumpkin puree
  • 2/3 cup full fat coconut milk
  • 1 tsp vanilla extract
  • 2 cups almond flour
  • 1/2 cup hazelnut flour
  • 1 tsp baking powder
  • pinch of salt
  • 1 cup cocoa powder
  • 1 tsp espresso powder optional


  • Preheat oven to 350'F. Liberally grease 9 inch bundt pan with coconut oil or avocado oil.
    In a large bowl whisk flours, cocoa powder, baking powder, espresso powder and set aside.
    In another bowl beat cashew butter with sugar for 2-3 minutes until creamy. Next add eggs one by one and beat until combined. Then added in pumpkin puree, vanilla and milk. Mix until combined. Gradually add in flour mixture and mix until just combined but be careful not to over mix.
    Pour batter into bundt pan and bake 30-40 minutes or until toothpick comes out clean.
    Allow to cool and serve with the hazelnut praline.
Keyword chcocolate, hazelnuts, paleobaking, pumpkincake

If you make this cake I would love to hear from you! Comment below or tag me on instagram @danielle_christy_

Happy Baking XOXO !

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