Mocha Dark Chocolate Pumpkin Loaf
Prep time
Cook time
Total time
Serves: 10
Dry Ingredients
  • 1 and ½ cup flour (I used white spelt) see note*
  • ¾ tsp baking soda
  • ¾ tsp salt
  • 1 tsp cinamon
  • ½ tsp nutmeg
  • ½ tsp ground ginger
Wet Ingredients
  • 1 and ¼ cup pureed pumpkin
  • 2 tbsp melted coconut oil*
  • ⅓ cup cocao (or high quality cocoa)
  • ½ cup cane sugar*
  • 1 tsp vanilla
  • 3 tbsp honey*
  • 1 tbsp apple cider vinegar (or white vinegar)*
  • ¼ - ½ cup of hot strong coffee*
  • 50 grams of finely cut up dark chocolate (or ⅓ cup chocolate chips!)
  1. Pre-heat oven to 350ºf or 180ºc
  2. Put dry ingredients in a medium size bowl. Mix until the spices are evenly dispersed.
  3. Put wet ingredients in a large bowl (only ¼ cup hot coffee). Whisk together until very smooth.
  4. Slowly add flour mixture to the wet ingredients. Fold the wet ingredients into flour mixture. Fold until everything is well combined. Add hot coffee tbsp by tbsp if your mixture is a bit too dry (I needed to add in two extra tbsps) Be careful not to over-mix!
  5. Fold in the dark chocolate "chips"
  6. Spread into lightly oiled loaf pan.
  7. Bake for forty minutes or until toothpick comes out clear.
  8. Let sit for 10 minutes and Voila! Enjoy!
- I used white spelt flour in this recipe because of its nutritional benefits. All-purpose or a white whole wheat blend also work well. I would not recommend using brown spelt or straight whole wheat flour in this recipe.
- If you don't have cane sugar on hand use white or a light brown sugar.
- If you are strict vegan or just don't have honey on hand you can also sub rice syrup, maple syrup or agave syrup. I made this with rice syrup once and it turned out equally as delicious!
- If you are out of vinegar - you can just leave it out altogether - the flavour will not change but you will have a slightly denser cake!
- If you are not a mocha fan then you can sub the hot coffee for hot milk or even hot water! I made this once with my homemade oat milk and it was very delicious :)
- If you don't have any coconut oil on hand you can also use walnut oil, canola oil, peanut oil or even olive oil!
Nutritional Benefits: High in manganese and selenium, very high in Vitamin A, no cholesterol (if using vegan chocolate, low in cholesterol if using "normal" dark chocolate), also contains a healthy does of fiber and iron
Nutrition Information
Calories: 1999 Fat: 54g Saturated fat: 38g Unsaturated fat: 11g Carbohydrates: 366g Sugar: 183g Sodium: 2753mg Fiber: 28g Protein: 32g Cholesterol: 3mg
Recipe by Ceara's Kitchen at