Ingredients

Wet ingredients:

1 cup (240 grams) pumpkin puree

3 large eggs, at room temperature
½ cup (106g) packed brown sugar (or substitute coconut sugar)

¼ cup (78g) pure maple syrup
½ cup (113g) plain or vanilla Greek yogurt (2% or whole milk work well)

6 tablespoons (85g) salted butter (or melted and cooled coconut oil)
1 teaspoon vanilla extract

Dry ingredients:

1 ¾ cup (196g) fine blanched almond flour
1 cup (95g) oat flour, gluten free if desired
2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda

½ teaspoon kosher salt

Mix-ins:

¼ cup unsweetened cocoa powder

⅓ cup (90g) mini chocolate chips

Frosting and topping:

½ batch of Dad’s Chocolate Buttercream

2 tablespoons mini chocolate chips
Flaky sea salt, for sprinkling on top

Instructions

Step 1: Preheat the oven to 350 degrees F. Line an 8×8 inch square baking dish with parchment paper and/or spray with nonstick cooking spray.

Step 2: In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, maple syrup, Greek yogurt, melted butter, and vanilla extract until smooth and well combined.

Step 3: Add the almond flour, oat flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and kosher salt to the wet ingredients. Mix until smooth and fully combined (overmixing is not a concern here).

Step 4: Divide the batter in half, transferring about 1 ½ cups to a separate medium bowl. Stir the cocoa powder and mini chocolate chips into one of the bowls until smooth and evenly mixed.

Step 5: Begin layering the batters in the prepared pan by alternating scoops of pumpkin batter and chocolate batter using a medium cookie scoop. Cover the bottom of the pan completely. Gently tap and shake the pan to settle the batter.

Step 6: Add another layer of each batter on top of the first. Tap and shake the pan again, then smooth the top with a spatula. Using a butter knife, gently swirl the batters in a zig-zag or figure-8 pattern to create a marbled effect. Tap the pan again to smooth.

Step 7: Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.

Step 8: Prepare half the amount of Dad’s Chocolate Buttercream frosting. Spread the frosting evenly over the cooled cake, sprinkle with mini chocolate chips, and add a pinch of flaky sea salt on top. Cut into 12 or 16 slices and serve.

Tips & Variations

Use coconut sugar instead of brown sugar for a richer, caramel-like flavor.

Try swapping oat flour for gluten-free oat flour to keep the cake gluten free.

For a dairy-free option, substitute butter with melted coconut oil and use a non-dairy yogurt.

Add chopped nuts like pecans or walnuts to the batter for extra texture.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is the easiest option year-round. Just be sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.

Can I make this cake ahead of time?

Absolutely! The cake can be baked and frosted a day in advance. Keep it covered and refrigerated until ready to serve. This actually allows the flavors to deepen and the texture to settle beautifully.