Moist Chocolate Pumpkin Cake

This decadent and delicious single serve cake makes a perfect pair with a cuppa, why have some with afternoon tea? 

Serves: One

Time: 25 minutes


  • 1 1/2 teaspoons cocoa powder, divided
  • 4 tablespoons dark chocolate chips
  • 1/2 tablespoon butter
  • 1/2 tablespoon unsweetened apple sauce
  • 1 egg
  • 1 tablespoon pumpkin puree
  • 4 teaspoons brown sugar
  • 1/4 teaspoon mixed spice – cinnamon, ginger and nutmeg
  • 1 teaspoon flour
  • pinch of salt
  • walnuts, to garnish


Preheat oven to 190°C. Grease a small ramekin with non-stick cooking spray and dust with cocoa powder. Set aside. In a bowl, whisk together the egg, pumpkin puree, mixed spice and brown sugar. Add a pinch of salt. Set aside. In a small saucepan, heat butter, apple sauce and chocolate over medium heat until chocolate melts. Remove from pan and pour into the pumpkin mix and stir to combine. Stir in flour and second 1/2 teaspoon of cocoa powder. Pour cake mixture into the ramekin. Bake for about 12 minutes, until the cake is slightly puffy. Let cool for about five minutes. Sprinkle with walnuts and enjoy immediately.


YourLifeChoices Writers
YourLifeChoices Writers
YourLifeChoices' team of writers specialise in content that helps Australian over-50s make better decisions about wealth, health, travel and life. It's all in the name. For 22 years, we've been helping older Australians live their best lives.
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