Ingredients
1/2 cup rice flour
1/2 cup brown sugar
1/4 cup cocoa powder
1 teaspoon baking powder
2 tablespoons virgin coconut oil
3,5 ounces pumpkin purée
1/4 cup coffee
1/4 cup finely chopped walnuts
Instructions
1
Preheat oven to 350ºF/180ºC and grease the 4 mini cake molds with coconut oil.
2
In a large bowl, combine the rice flour, sugar, cocoa powder and baking powder.
3
Stir in the coconut oil, pumpkin and coffee and mix until well incorporated.
4
Add the chopped walnuts, saving some for the topping.
5
Fill in 2/3 of the cake molds with batter and bake for 25 minutes.
6
Cool before unmolding.
7
Sprinkle remaining walnuts on top.
Key Points About Ingredients:
- Pumpkin purée acts as a natural moisture-booster and egg replacer, keeping these cakes tender without adding any noticeable vegetal flavor.
- Rice flour makes this recipe naturally gluten-free while giving the cakes a delicate, slightly chewy crumb.
- Virgin coconut oil lends a subtle tropical aroma and healthy medium-chain fatty acids, replacing traditional butter entirely.
- Brewed coffee intensifies and deepens the cocoa flavor without making the cakes taste like coffee — a classic baker's trick.
- Walnuts provide heart-healthy omega-3 fatty acids and a satisfying crunch that contrasts beautifully with the dense chocolate crumb.
- Brown sugar adds a hint of molasses warmth that complements both the cocoa and pumpkin beautifully.
Key Nutritional Insights:
- Each serving provides a modest dose of plant-based iron from the cocoa powder and rice flour, supporting daily mineral needs.
- Walnuts contribute polyunsaturated fats including alpha-linolenic acid (ALA), a plant-based omega-3 linked to cardiovascular health.
- Pumpkin purée is a low-calorie source of vitamin A (as beta-carotene), potassium, and fiber, adding nutritional value beyond moisture.
- Using coconut oil instead of butter keeps this recipe dairy-free and free of cholesterol from added fats.
- Cocoa powder is rich in flavonoids and magnesium, both of which support heart health and muscle function.
- These cakes contain no eggs or dairy, making them suitable for vegan diets while still delivering a satisfying dessert experience.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories320
- Standard DV% Daily Value*
- Total Fat15 g72 g20.83%
- Saturated Fat7 g20 g35%
- Trans Fat0 g
- Polyunsaturated Fat5 g
- Monounsaturated Fat2 g
- Cholesterol0 mg300 mg0%
- Sodium85 mg2300 mg3.7%
- Total Carbohydrate46 g275 g16.73%
- Dietary Fiber4 g28 g14.29%
- Total Sugars24 g
- Added Sugars22 g50 g44%
- Sugar Alcohal0 g
- Protein4 g50 g8%
- Vitamin D (Cholecalciferol)0 mcg20 mcg0%
- Calcium60 mg1300 mg4.62%
- Iron2 mg18 mg11.11%
- Potassium280 mg4700 mg5.96%
- Vitamin A2800 mcg900 mcg311.11%
- Vitamin C (Ascorbic Acid)2 mg90 mg2.22%
- Vitamin E (Tocopherol)0.5 mg15 mg3.33%
- Vitamin K3 mcg120 mcg2.5%
- Vitamin B1 (Thiamin)0.1 mg1.2 mg8.33%
- Vitamin B2 (Riboflavin)0.05 mg1.3 mg3.85%
- Vitamin B3 (Niacin)0.8 mg16 mg5%
- Vitamin B6 (Pyridoxine)0.08 mg1.7 mg4.71%
- Folate18 mcg400 mcg4.5%
- Vitamin B12 (Cobalamine)0 mcg2.4 mcg0%
- Biotin1 mcg30 mcg3.33%
- Vitamin B5 (Pantothenic acid)0.4 mg5 mg8%
- Choline12 mg550 mg2.18%
- Phosphorus110 mg1250 mg8.8%
- Iodine1 mcg150 mcg0.67%
- Magnesium45 mg420 mg10.71%
- Zinc0.7 mg11 mg6.36%
- Selenium4 mcg55 mcg7.27%
- Copper0.3 mg0.9 mg33.33%
- Manganese1.2 mg2.3 mg52.17%
- Chromium2 mcg35 mcg5.71%
- Molybdenum8 mcg45 mcg17.78%
- Chloride20 mg2300 mg0.87%
