Someone is a genius and named January 27 National Chocolate Cake Day.  So, we have a recipe for you.  If you or those you care for are gluten free or have a gluten intolerance you will love this gluten free chocolate cake recipe. Or you may just be looking for a healthier version of one of our favorite treats.  We like making this into brownies (for ease) but the same recipe can be used for a chocolate cake or chocolate muffins. Try this recipe to please your family or your whole party!

Chocolate Brownies

Servings: 12 brownies


  • 1 1/8 cups almond butter
  • 2/3 cups pumpkin
  • 2 eggs
  • 1/2 cups honey
  • 1/4 cups powdered Stevia
  • 1/2 cups Enjoy Life chocolate chips
  • 1/2 cups Enjoy Life chocolate chips (melted)
  • 1/8 Tbsp salt
  • 1/8 cup baking soda
  • Coconut oil, melted

Make sure all ingredients are at room temperature!!!

  1. Preheat oven to 325F and generously grease a sheet pan or jelly roll pan with melted coconut oil. Do not use parchment paper on pans.
  2. In a large bowl, combine almond butter, honey, eggs, pumpkin and powdered Stevia and mix well.
  3. Add baking soda and salt, mix well.
  4. Add melted chocolate chips, mix well. Using a rubber spatula, clean the sides and bottom of bowl.
  5. Add whole chocolate chips and mix again.
  6. Pour batter directly on oiled pan. Batter does not rise so fill the sheet trays to the top. Bake for 10 minutes, turn the trays and bake for another 8 minutes. Check center for doneness. May need another 2-4 minutes.

Make varieties of this same recipe into mini muffins or an iced cake to have on hand year-round. They freeze well too!

If making muffins and using frozen pumpkin, you must thaw overnight in a fine mesh strainer or muffins will collapse.


If you’re interested in an anti-inflammatory lifestyle and more information and recipes like this, check out The Official Anti-Inflammatory Diet Masterclass.  Or email us at for more details.


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