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Paleo Pumpkin Cake Bites

Course Dessert
Cuisine Gluten free, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 small cake-bites
Author Carolina Jantac, MS, RD, LD


  • 1 cup of pumpkin puree
  • ¼ cup of maple syrup or honey if preferred
  • ¼ cup of Once Again Creamy Almond Butter or peanut butter
  • ¾ tsp of baking soda
  • 1 tablespoon of almond milk
  • 2 eggs or flax eggs
  • ½ cup of coconut flour
  • 2 teaspoons of pumpkin pie spice
  • ¼ cup of dark chocolate chips


  1. In medium sized bowl, mix pumpkin puree, maple syrup, and almond butter. Once well mixed, add in two  lightly beaten eggs. In separate bowl, mix coconut flour with pumpkin pie spice and baking soda. Then add  the dry mixture to the pumpkin mixture.
  2. Once well combined, fold in the chocolate chips and place in 8×8 baking dish lined with parchment paper.
  3. Place  it in an  oven preheated to 350 degrees Fahrenheit for 20-25 minutes. Once edges are golden, and center is done, remove from oven, and let it cool. Cut into small squares and serve as cake bites.

Recipe Notes

Optionally, melt ¼ cup of chocolate chips and use as topping for the cake bites. Store in an airtight container for up to five  days.