Chocolate Pumpkin Seed Flour Cake

Ali Segersten

Last week, I received an email from the President of Omega Nutrition. You’re probably familiar with this company—they’re best known for their flaxseed and coconut oils.

He offered to send me free samples of their coconut flour, flax flour, and pumpkin seed flour. These unique flours can be used as gluten-free, grain-free, and nut-free baking alternatives. I was especially excited to try the pumpkin seed flour (protein powder). It just sounded so exotic and new! I had never seen—or baked with—this type of grain-free flour before. Immediately after reading his email, an image of a rich chocolate cake began to take shape in my mind—right down to the minute details of sliced strawberries and mint leaves for garnish.

This fine, pale green flour is perfect for those following a grain-free diet, especially if you also have a nut allergy. And what about the nutrient profile, you ask? We certainly can’t complain—100 grams of this flour provides about 7 grams of fat, 7 grams of carbohydrates, and an impressive 64 grams of protein!

The pumpkin seeds are processed and ground at a low temperature, then packaged using Omega Nutrition’s Omegaflo® process. This special method protects the nutrients from damaging exposure to light, heat, and oxygen. Gluten-free, organic, and kosher, this flour is sure to impress!

This evening, I made a chocolate cake. I used eggs—so a heads-up to those of you who follow me for my egg-free baking. This cake was exactly what my mind had envisioned last week, and I wanted to stay true to it. If you’d prefer an egg-free version, try substituting pumpkin seed flour for the almond flour in my Grain-Free, Vegan Chocolate Brownie Cupcakes. Personally, I tend to prefer the flavor of egg-free baked treats, so the next time I bake with pumpkin seed flour, it will definitely be egg-free.

Recipe from our Meal Planner

Chocolate Pumpkin Seed Flour Cake

Servings
8
Cook Time
35 minutes
Prep Time
15 minutes

This rich, dark chocolate cake is high in protein and nutrients like zinc and essential fatty acids (linoleic and oleic fatty acids). Because of its richness, serve it with a light, fruity sauce or sliced fresh strawberries. Watch the baking time closely. Test for doneness after about 35 minutes. If the top of the cake feels jiggly to the touch it needs more time, if not, pull it out.

Tip

Pumpkin seed protein powder can be purchased online if you cannot find it locally at your health food store. This is the one I use in my recipes: Omega Nutrition Pumpkin Seed Protein Powder. 

Ingredients

Dry Ingredients

2 cups pumpkin seed flour
¾ cups cacao powder
¼ cups arrowroot powder
1½ teaspoons baking soda
¼ teaspoons sea salt

Wet Ingredients

3 large eggs
⅔ cups maple syrup
⅓ cups avocado oil
1¼ cups coconut milk
2 teaspoons vanilla extract
Directions
  1. Preheat oven to 350 degrees. Oil a 9-inch round cake pan.
  2. In a large mixing bowl whisk together the pumpkin seed flour, cocoa powder, arrowroot powder, baking soda, and sea salt.
  3. In a separate bowl, whisk together the eggs, maple syrup, oil, coconut milk, and vanilla. Pour the wet ingredients into the dry and whisk together well.
  4. Pour batter into prepared pan. Place pan on the center rack in the oven and bake for approximately 35 minutes.
  5. Cool for about 10 minutes in the pan, then run a knife around the edge of the pan and flip cake onto a wire rack to cool. Serve warm or at room temperature. It is delicious served with fresh berries and coconut whipped cream!

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baked goods cakes chocolate dessert GF/CF giveaways grain-free pumpkin seed flour xanthan-free recipes recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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