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Holiday Peppermint Triple Chocolate Bundt Cake
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The BEST Triple Chocolate Brownies (and they just happen to be gluten- & dairy-free!)
If you’re trying to find a delicious, chocolate-y dessert for friends & family with gluten or dairy allergies this upcoming holiday season, look no further — this is it!
Even if you’re not concerned about food sensitivities, this is a great way to get your chocolate fix but make it healthier!
This has been my go-to recipe for years for every occasion that requires a dessert and it never disappoints (except for all those times that I didn’t follow the recipe at all, but that’s another story…).
If I made the rules, chocolate would be its own food group — anyone else with me?? And since I’m not into coffee, it’s okay to get my daily caffeine fix with brownies for breakfast instead, right? ;)
Triple Chocolate Gluten- & Dairy-Free Brownies
Preheat your oven to 350F.
Grease an 8″ square pan with coconut oil.
In a small saucepan, melt over low heat:
3 oz. unsweetened baking chocolate (1 bar)
1 Tbsp. coconut oil
In a medium bowl, or food processor, combine well:
3/4 cup applesauce
1/2 cup sweet potato puree (pumpkin or butternut squash also works well!)
1/4 cup coconut sugar (or whatever granulated sugar you like)
1/4 cup honey
1/4 cup cocoa or cacao powder
2 tsp. vanilla
Add the melted chocolate to the bowl and mix until smooth.
Then add to the bowl:
3/4 cup all-purpose gluten-flour mix
1/2 cup chocolate chips
1/2 cup chopped pecans or walnuts
1 Tbsp. cinnamon
1 tsp. baking powder
1/2 tsp. salt
Add 1/4 water if needed for desired consistency (it shouldn’t be too dry!).
Pour the batter into your greased square pan and even out with a spatula.
Optional: Sprinkle with a few more chocolate chips, pecans and/or coconut and press into the batter.
Bake for 35-45 minutes, depending on your oven. Should be firm to the touch.
Cool and serve!
These brownies are incredibly dense, almost like fudge…. so you might want to keep the pieces fairly small (especially if you like going for seconds… I may have eaten two large pieces after taking these photos and I was buzzing for hours from the caffeine!).
I hope you enjoy these, let me know how they turn out for you!
Jacquie is a Virtual Assistant & professional pianist who has a keen interest in nutrition, fitness and simple living (and chocolate!!)
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4 Delicious Pumpkin Recipes for Breakfast
After making all that pumpkin puree a few days ago, I naturally started thinking of other things I could do with it and came up with these delicious breakfast ideas.
And given that Dawn is becoming known as The Pumpkin Cake Lady because of her Pumpkin Spice Bundt Cake, I might as well carry on with the pumpkin theme. ‘Tis the season, after all! ;)
Pumpkin Pancakes
In a medium bowl, cream together:
1 cup pumpkin puree
1 banana, mashed
2 eggs
Then add:
2 cups flour
2 Tbsp. baking powder
1 Tbsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
dash salt
Mix together and add about 1 cup milk or water to desired consistency.
Heat a frying pan over medium-high heat and melt 1 Tbsp. oil.
Drop 1/4 cup batter and cook until the outside turns golden brown. Flip and cook until browned on the other side. Repeat with remaining batter.
Serve with real maple syrup and/or fresh fruit and yogurt :)
Makes about a dozen pancakes
Pumpkin Pancakes (GLUTEN-FREE Version)
In a medium bowl, cream together:
1 cup pumpkin puree
1 banana, mashed
2 eggs**
Then add:
2 cup chickpea flour
1/4 cup arrowroot powder
2 Tbsp. baking powder
1 Tbsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
dash salt
Mix together and add about 1 cup milk (or milk alternative) or water to desired consistency.
Heat a frying pan over medium-high heat and melt 1 Tbsp. oil.
Drop 1/4 cup batter and cook until the outside turns golden brown. Flip and cook until browned on the other side. Repeat with remaining batter.
**Make it egg-free by substituting with chia seeds: Mix 2 Tbsp. chia seeds in 1/2 cup warm water and let sit for 5 minutes, or until thickened.
Serve with real maple syrup and/or fresh fruit and yogurt :)
Makes about a dozen pancakes
Pumpkin Spice Smoothie
Similar to my Butternut Squash Smoothie, you can enjoy this delicious drink all year. Bump up the protein by adding a scoop of your favorite protein powder.
Blend together:
2/3 cup pumpkin puree
1 banana
1 cup milk or milk alternative
1-2 Tbsp. honey or real maple syrup
1 tsp. vanilla
1 tsp. cinnamon
generous pinch nutmeg
slightly smaller pinch cloves
Place all ingredients in a blender and blend until smooth.
Serves 2
Pumpkin Spice Oatmeal
In a small saucepan combine:
2 1/2 cups water
1 cup rolled oats
dash salt
Bring to a boil then reduce heat and simmer. Stir occasionally, until you reach desired consistency, about 3-5 minutes.
Remove from heat and stir in:
1/3 cup pumpkin puree
1 tsp. cinnamon
1/2 tsp. vanilla
1/4 nutmeg
Optional toppings to sprinkle on top:
pecans
raisins
maple syrup
coconut
Serves 2-3
Pumpkin Overnight Oats
These overnight oats are like pumpkin pie in a jar! Making this recipe the night before gives you a quick and healthy breakfast on the go. This will keep several days in the fridge, so you can prepare for a few days at a time.
Mix together in a small bowl:
1/2 cup milk (or milk alternative)
1/3 cup yogurt (plain or vanilla)
1/3 cup pumpkin
2 Tbsp. maple syrup
1/2 tsp. vanilla
Then add:
2/3 cup rolled oats
1 Tbsp. chia seeds (optional)
1/2 tsp. cinnamon
dash nutmeg
Divide into two small glass jars and top with pecans, coconut and/or raisins, or anything you like.
Allow jars to sit in the fridge for 4 hours or overnight and they’re ready to go!
Serves 2
So there you have it, four ideas for adding a bit of pumpkin to your morning. :)
Enjoy!
Jacquie is a Virtual Assistant and a professional pianist who has a keen interest in nutrition, fitness and simple living.
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Here are some other ideas to use up your pumpkin…
The Best Pumpkin Spice Bundt Cake Recipe! Mixes up in 5 min!
Quick & Easy Pumpkin Dump Cake
Pinterest Recipe Win: Pumpkin Cream Cheese Muffins
or if you want to learn how to make it from scratch…
How to Make Your Own Pumpkin Puree
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How to Make Your Own PUMPKIN PUREE — Especially Helpful When the Stores are Out!
Everyone must be making Dawn’s famous Pumpkin Spice Bundt Cake these days — it seems that stores everywhere are out of canned pumpkin!
While it may not be as quick as opening a can, when you learn how to make your own pumpkin puree from scratch, you may never go back! And your bundt cake (or whatever pumpkin-y goodness you’re whipping up) will be even more delicious!
All you need is:
- 1 pie pumpkin (the cute small ones, not the kind you use for jack-o-lanterns)
Directions:
- Preheat oven to 400F.
- Wash your pumpkin and cut in half lengthwise from top to bottom on both sides. Don’t try to cut through the stem.
3. Pull pumpkin apart from the bottom.
4. Scoop out the seeds and cut off the stem.
5. Lay both halves face down on a baking sheet with parchment paper.
6. Bake for 45-60 minutes until you can pierce in several places with a fork.
7. Once the pumpkin has cooled a bit, scoop it out and put it in a food processor. If it’s on the larger side you may need to do several batches.
8. Process until smooth (about 1-3 minutes, depending on how smooth you like it).
9. Ready to use!
Storage
Stores in the fridge for about a week or freeze in jars for later (just leave some room at the top so the jars don’t crack! :)
Use in your favorite pumpkin recipes like…
The Best Pumpkin Spice Bundt Cake Recipe! Mixes up in 5 min!
Quick & Easy Pumpkin Dump Cake
Pinterest Recipe Win: Pumpkin Cream Cheese Muffins
or my delicious Pumpkin Pancakes (recipe coming soon!!).
You can also substitute pumpkin for the butternut squash in my Butternut Squash Spice Smoothie recipe, just add a little extra honey since pumpkin isn’t quite as sweet.
If you’ve found this helpful, please share with your family & friends who may also be lamenting the lack of canned pumpkin! :)
Happy baking!
Jacquie is a Virtual Assistant (convenient during a pandemic situation) and a professional pianist (not so convenient) who has a keen interest in nutrition, fitness and simple living.
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