Halloween Brownie Cake with Pumpkin Swirl

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Yield: 10 1x


  • 2 cups plus 2 tablespoons spelt flour (note: sprouted spelt flour, such as One Degree is the most nutritious choice)
  • 1 cup raw cacao powder
  • 1 1/2 tablespoons baking powder
  • Pinch of unrefined sea salt
  • 1/2 cup unrefined organic red palm oil
  • 1 cup pure maple syrup
  • 1 cup unsweetened hemp milk
  • 1 tablespoon plus 1 teaspoon pure vanilla extract
  • 1/3 cup pumpkin puree (I like BPA-free boxed pumpkin, such as Pacific Foods)
  • 1/2 cup raw cashews
  • 1/4 cup water
  • 1 teaspoon pure vanilla extract
  • 1 organic, pastured egg (such as Vital Farms)
  • 1/3 cup coconut palm sugar


  1. Preheat oven to 350 degrees. Lightly oil a 9 x 11-inch baking dish.
  2. In a large mixing bowl, mix together 2 cups of the flour, cacao powder, baking powder and salt. Set dry ingredients aside.
  3. In a high-speed blender, add the red palm oil, maple syrup, hemp milk and 1 tablespoon of the vanilla extract. Process until smooth and creamy.
  4. Mix the wet ingredients in with the dry ingredients (Note: Be careful not to over mix or you will end up with tough brownies). Pour the batter into the baking dish and set aside.
  5. In a high speed blender, add the remaining 2 tablespoons of flour, remaining teaspoon of vanilla, pumpkin, cashews, water, egg and coconut palm sugar. Process on high until smooth and creamy.
  6. Carefully swirl the pumpkin mixture in with the brownies. Bake for 35 to 38 minutes, or until a toothpick inserted in the middle has just a wee bitty bit of chocolate on it when you pull it out. Let it cool (if you have the self-control!), cut into squares, and serve.