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Chocolate Pumpkin Melt Cake with Moo-Less Ganache Drizzle


6-8 Servings

Clearly, this is a recipe for chocolate cake. I’ve made my fair share over the years. I’ve made them with mayo, applesauce, no flour, nut flours, dark, milk, boozy and some sinking under layers of frosting.

What first drew me to this amazing creation was my obsession with the Suzy Q, the cake part, not so much the filling. And I’m not kidding when I say obsession. I started babysitting at age nine just to earn money to buy those suckers – which, by the way, was a solid three-mile bike ride up and down hills to the local candy shop.

At any rate, I digress. This is a recipe that reflects my pursuit of a cake I could eat (as I had to go without for at least 15 years) and meet my Suzie Q standards. This recipe has quite a few hashtags – dairy, gluten, nut free and low in sugar. And it is excellent and chocolatey and dare I say Suzie-Q-esq?


Ingredients for Cake:

Gluten Free Flour (King Arthur) – 1 Cup

Dark Cocoa Powder½ Cup

Baking Soda – 1 t

Baking Powder1 t

Cinnamon1 t

Cayenne Pepper¼ t or a pinch

Salt½ t.

Brown Sugar¼ Cup

Whole Earth Baking Blend Stevia/Sugar  – ¼ Cup

Eggs2 Large (room temp)

Pumpkin OR Sweet Potato Puree1 Cup

Olive Oil½ Cup

Oat Milk½ Cup

Cold Brew Coffee - 1/4 Cup

Vanilla Extract1 t

Dark Choc Chips (60%)½ Cup

Ingredients for Chocolate Ganache:

Dark Chocolate or Bittersweet Chocolate Chips – 8 oz.

Ripple Creamer1 Cup

Dash of sea salt

Yields Approx. 2/3 cup

Please buy organic whenever possible!


Directions for Cake:

Pre-heat Oven to 375º F

Set eggs out to warm up to room temp while preparing batter. 

Lightly grease a 9” round cake pan, set aside. 

Using a whisk, combine the dry ingredients until well incorporated. 

In a separate glass or metal bowl, using a blender, whip together the sugars and the eggs until lightly fluffy-ish. Blend in the pumpkin or sweet potato and the Oat Milk. With the blender going on medium slowly drizzle in the olive oil. Blend in the vanilla extract and in one third amounts, with the blender on low, blend in the dry ingredients. Lastly, hand and mix in the chocolate chips. 

Pour the batter into the greased pan and cook for 30-35 minutes or until the cake has puffed up and top crust has cracked a bit.

Serve with Oat Whipped Cream and/or Moo-Less Chocolate Ganache Drizzle

Directions for Ganache:

In a microwave or stove top, heat the Ripple branded creamer until just simmering. Add the chocolate chips and stir in a clockwise direction until well incorporated, add salt and set aside to cool.  Refrigerate to store. To use, heat up gently (on low) in a saucepan.

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