Thursday, June 4, 2009

Chocolate Pumpkin Seed Flour Cake

Last week I received an email from the President of Omega Nutrition. You all know of this company right? They are most well-known for their flax seed and coconut oils.

I was offered free samples of their coconut flour, flax flour, and pumpkin seed flour. These wonderful flours can be used as gluten-free, grain-free, and nut-free baking alternatives. I was excited to try the pumpkin seed flour. It just sounds so exotic and new. I have never seen or made anything with this type of grain-free flour. Immediately after I read his email an image of a rich chocolate cake was beginning to take shape in my mind, right down to the minute details of the sliced strawberries and mint leaves for garnish!

This fine, pale green flour is perfect for those following a grain-free diet and for those also allergic to nuts. What about the nutrient profile you ask? Well, we certainly can't complain! 100 grams of this flour offers about 7 grams of fat, 7 grams of carbohydrates, and a whopping 64 grams of protein!

The pumpkin seeds are processed and ground at a low temperature and packaged according to the omegaflo process. This special process protects the nutrients from damaging light, heat, and oxygen exposure. This gluten-free, organic, and kosher flour will not disappoint!

This evening I made a chocolate cake. I used eggs, sorry to those of you who follow me because of my egg-free baking. This was just what my mind had conjured up last week so I wanted to stick with it. For an egg-free version, you may try substituting the almond flour for pumpkin seed flour in my Grain-Free, Vegan Chocolate Brownie Cupcakes. I prefer the flavor of egg-free baked treats, so the next time I bake with pumpkin seed flour it will be egg-free.

Chocolate Pumpkin Seed Flour Cake

This rich, dark chocolate cake is high in protein and nutrients like zinc and essential fatty acids (linoleic and oleic fatty acids). Because of its richness, serve it with a light, fruity sauce or sliced fresh strawberries. Watch the baking time closely. Test for doneness after about 35 minutes. If the top of the cake feels jiggly to the touch it needs more time, if not, pull it out.

2 cups pumpkin seed flour
3/4 cup organic cocoa powder
1/4 cup arrowroot powder
1 1/5 teaspoons baking soda
1/4 teaspoon sea salt
3 large organic eggs
2/3 cup honey (or maple syrup)
1/3 cup grapeseed oil
1 1/4 cups coconut milk
2 teaspoons vanilla

Preheat oven to 350 degrees. Oil a 9-inch round cake pan.

In a large mixing bowl whisk together the pumpkin seed flour, cocoa powder, arrowroot powder, baking soda, and sea salt.

In a separate bowl, whisk together the eggs, honey, oil, coconut milk, and vanilla. Pour the wet ingredients into the dry and whisk together well.

Pour batter into prepared pan. Place pan on the center rack in the oven and bake for approximately 40 minutes.

Cool for about 10 minutes in the pan, then run a knife around the edge of the pan and flip cake onto a wire rack to cool. Serve warm or at room temperature. It is delicious served with fresh berries and coconut whipped cream!

The FREE Pumpkin Seed Flour Giveaway!

Since this flour is not actually on the market yet, Omega Nutrition has offered to send the winner a package of this lovely flour.

To enter:

Leave a comment in the comment section below with your name and a reason why you would like to try out this new flour.

To enter twice:

If you have your own blog, then post something about this flour and giveaway with a link back here. Then leave a comment with a link to your blog. I will enter you twice.

My girls will pick a name and I will announce the winner in my next post. I will close the drawing on Tuesday, June 9th at 10pm.

Good Luck!

About the Author

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!


  1. This cake looks great!
    And I love cooking & baking with nut/seed flours.
    I searched for pumpkin seed flour a while ago but wasn't able to find a supplier. I believe it is more widely used in South America.
    Anyway, the only option was to grind my own...I'm glad to see that this flour is now available and woudl love to give it a try!

  2. I can't wait for this product to come to market! My diet is ovo-vegetarian, but free of grains and legumes, so anything which provides extra variety is welcomed with great enthusiasm. Also, I'm an experimental cook (in a way I have to be), and this sounds like a super product to experiment with. Thanks so much for bringing it to everyone's attention!

  3. I would love to try this! My husband is gluten-free and I am learning to bake goodies he can eat. He loves chocolate cake! This flour would be a motivation to me to try this recipe and a blessing to him as he would really enjoy eating some cake that was actually LEGAL and wholesome for him!

  4. This looks absolutely delicious. I've recently started looking for new ways to bake and ways to make more nutritious snacks and desserts. This would be perfect to try for my MIL upcoming birthday. She's could have her cake and eat it too. Can't wait to try this recipe.

  5. Oh Ali this looks so yummy!!! I am so glad this company contacted you.

    I would love to try the pumpkin seed flour especially because pumpkin seed milk is my favorite, and look at that protein-wow!

    I have baked with coconut flour, mixed with other flours, and I love it. I find it to be a bit dense and fibrous which I like in breakfast muffins, etc. So nice to have variety. Thanks!

  6. I would be excited to try this new pumpkin seed flour! Your recipe makes my mouth water. :)
    We have nut allergies and need to use unrefined flours so that doesn't leave us many choices. This would be a great alternative!

  7. I would love to try this flour in my favorite recipes! I have been grinding my own pumpkin seed flour for a few years, but the texture isn't consistent. I am going to try this cake for my Sofi's 6th birthday this week. Yum!

  8. Wow, pumpkin seed flour is new to me. I love the green color. Did you like the cake? Would this flour work for things other than baking? What other nutrient values does it have? You have really peaked my interest. Can you tell. 20 questions here. The cake looks great and not too complicated for a non-baker like me. OK, so where does one buy this flour?

  9. I love pumkin seeds in all forms! I think I would use this in bread,cakes, and crackers! And cookies and topping! I hope I win!

  10. I am SO EXCITED to see this! I'm allergic to nuts and soy and try to stay away from refined grains!

  11. I would be SO excited to try this new recipe! I am gluten free and my naturopath also wants me to be grain free and with concious carbohydrate eating ... which is not always easy. I'm always looking for new ways to get good nutrition without compromising nutritional goals. I've also used pumpkin seed butter pretty extensively. If anything, I'm super excited for this flour to be made available on the market!

  12. I'd like to enter a *cake* giveaway! :-) I am not too sure what I would do with pumpkin seed flour besides make this cake and then hope that you post some more recipes using it.

    I imagine that this flour would be good to keep blood sugar levels in check since it's very high in protein. Nothing quite like getting some good protein in a muffin or some chocolate cake! This sounds like a definite plus!

    Do you have any ideas when your next book will be out?

  13. Being from the southern states and having a multitude of food allergies, my menu choices have dramatically changed! I can't wait to use this new flour! I am dreaming of beignets and cannolis and fried green tomatoes and my great-grandmother's applesauce cake! I haven't been able to at or make those (with success) for years! Yay for the great giveaway!

  14. Thank you for this delicious looking cake! Many of my patients are gluten-free and have many other food sensitivities. Recipes that are nut-free as well are a blessing :)

  15. Please enter me into this contest; I'd love to win some pumpkin seed flour! I want to try this because pumpkin seeds are supposed be very beneficial for Type O blood types - and gf! Also, I eat a ton of nuts/nut flours, so it'd be wise for me to diversify to prevent further intolerances/allergies.

    I don't blog, but I do subscribe to your's via Google Reader!

  16. Yuuuuumy! I'm always interested in nutritional flours that are gluten-free! Thank you for making this into a contest. What a great idea and a great product. I can't wait to try it! :)

    Posted on my blog about your new/fun/awesome recipe. I so hope to try it soon. :)

  18. Ali, you fascinate me in how you come up with recipes, dreaming, visions. I did that once for a knitting project, it came to me almost like a vision when I was laying in bed, I knew exactly what I was supposed to do. I've been on Tom's Elim. and Detox diet since January and am exploring the possibility of going grain free. It is great to know that there are options so many options. I'm thrilled to know that I can still eat things that resemble bread and cake! Thanks for entering me into your drawing!

  19. This cake looks marvelous and I would love to be able to try it. Having celiac didease can make baking quite a challenge, and having a flour with such high nutritional to work with would be just great. I hope that this flour will be available in the Bellingham area in the near future.

  20. This looks great. I think we'll be grinding pumpkin seeds this afternoon!

  21. I'd love to try this flour. I've only been gluten free for three months, and I still have a lot to learn.

  22. I follow a pretty strict grain free diet and would LOVE a chance to test out a new seed flour! I also am working on getting my blog up and running, so this would be the perfect ingredient to start it off with!

  23. I LOVE your desserts! I can't eat gluten, dairy, sugar (for now) or corn, but I love chocolate! Needless to say I spend a lot of time in the kitchen. I am going to try this as soon as I can get my hands on some of this special flour!!!

  24. Awesome, a new high-protein flour! And from pumpkin seeds at that - very cool.
    I am quite new to this gluten-free scene (as my husband has also recently gone gluten free) and am collecting recipes and any other good flour ideas.
    Thanks so much for sharing this recipe.

  25. Ali, I love your blog- it is very clean, artistically done, easy to read and inspiring! I've spent almost a year on the Specific Carb. Diet, which helped my gut tremendously. Finding out that there are grain-free flours was very fascinating to me. It is fun and challenging to cook like this and in the end, it seems, much healthier anyways. I would like to continue experimenting with grain-free flours. Thanks for all the great recipes! Laura Bergsma

  26. The cake looks amazing. I will make it Vegan as my daughters are vegan and I am wheatless. The protein content of pumpkin flour is amazing.
    thank you for all of your wonderful recipes

  27. I am so excited to hear of a high protein flour that is not almond or bean flour. I had allergy testing done thinking wheat would be show up, however, almonds and apples were positive. What a surprise. I have been wondering what other high protein flours I could use to bake! Thanks!

  28. I'm just learning about grain-free baking and would love to try pumpkin flour. The cake is making my mouth water.

    Megan G

  29. Yes! Please enter me in the drawing. I am always looking for new, nutritious, gluten-free foods to incorporate into our diet. The cake looks amazing!

  30. I could just imagine how wonderful pasta made with pumkin seed flour would be! I can't wait till it is readily available!

  31. This is the coolest giveaway ever! I didn't even know you could make pumpkin seed flour! I would love to make pumpkin corn muffins with this flour. I posted a link to your blog on mine.

  32. Oh my goodness! Ali your cake looks beautiful!!!! Who would of thought it's made of... sunflower seeds!?
    I am EXCITED about this, I have never tried sunflower seed flour, it sounds great!! So my reason for wanting to try it is because it's something that won't hurt my belly and would definitely be a fun treat to experiment with!
    Thanks for the giveaway, have a lovely weekend :-)

  33. I am so excited about this flour - now I can make your grain-free chocolate cupcakes! Tree nuts are off limits for me. I can't do gluten, eggs, dairy, or soy either. The thought of a high protein gluten/grain-free flour is really exciting. When will this flour be available and where can I buy it? Oh I hope I win!

  34. Ali--That has to be in the top 10 of the world's most gorgous chocolate cakes!! I know all us reading and looking at it would be happy for just a crumb of it because obviously we couldn't all have a piece, but wow! :-)

    Because I have issues with several gf flours, I rely on my homemade rice flour mix. While it's economical and does make great tasting baked goods, it doesn't have the nutritional value of something like this pumpkin seed flour. Those values are quite impressive! I eat pumpkin seeds with no problem so I'm hopeful this flour would work well for me.

    I've added info on your post and giveway in a comment in my latest post and will also add the info to my next post so it will get good visibility. :-)

    Thanks so much,
    Shirley (Braden)

  35. My son follows a wheat free diet and it would be fun to try punpkin seed flour. I also love to try things that are new to us in America, but used overseas.

  36. I love chocolate and I really want to make this cake! I have all the other ingredients ready to go, all i need is the flour so please pick me!

  37. this looks like a cake we made when i was growing up. i would love trying a new flour, i have been too adventurous with baking yet.

  38. I am currently studying nutrition and your site has been an amazing resource for me, especially as I've been trying to master gluten-free baking and convince others that gluten-free can taste good! The pumpkin seed flour sounds like a fabulous, nutritious addition to the gluten-free cabinet and I would love to experiment with it. I posted about the contest on my blog,

    Happy Baking!

  39. HI , MY friend sent your web site to me because my 8 yo was just diagnosed with auto immune thyroiditis and her ND says she must be gluten, egg and dairy free! WOW a life change for us and I am sure somewhere there is a blessing! We would love to try the pumpkin seed flour but more inportantly we are thrilled to find egg free ideas-we are getting sick of black beans and corn tortillas-thank you for your good work, Teresa

  40. I love chocolate cake, but honestly never heard of pumpkin seed flour. The cake looks moist and delicious. Until the flour is available, is there a special trick to grinding pumpkin seeds?
    Thanks as always for your ability to create amazing good tasting gluten free recipes! You are truly gifted!!

  41. What a great recipe! I cook with coconut flour all the time and will often throw my nuts and seeds into a coffee grinder to get them into a flour too. Such a great high protein/fibre and EFA option.

  42. I am thrilled to see this pumpkin seed flour coming out and can't wait to try it.

    While working on recipes for my grain free breakfast cookbook, I tried grinding pumpkin seeds, both raw and roasted for flour to make pancakes. They were absolutely terrible. Needless to say, that recipe didn't make it into the book. Perhaps it would have with a decent flour to start with!

    If anyone else is working with a grain free, gluten free diet, please come visit me at

    We can be successful if we all work together!

  43. This cake looks delicious!
    I'd love to try this pumpkin flour. I'm always experimenting with recipes to find healthy alternatives. The high protein content is exactly what I'm looking for since I'm a protein type.

    I also have many friends on gluten-free diets and would love to bake them this chocolate cake that's gluten-free.

  44. hi..

    all i can say about your fantastic cookbook is that your cookbook is THE cookbook to use. i am checking off every recipe i have tried-- and last night i made the spicy black bean soup. ( and the day before i finally found a store that carries chipotle in powdered form!) so give me the pumpkin seed flour and you will see me happily baking!


  45. I would love to try out this flour. It looks super healthy and that cake sounds delish! If I won, I would need to rely on you to provide a few more recipes. I am not like you when it comes to baking, I need a recipe to follow!

    Thanks, ~J

  46. Gosh this would be timely. My mother has been struggling with her current grain free diet as iy is really strict. She was able to cut down on her Rhumatoid Arthirtis meds when on the diet perfectly. She's only 50 btw and has suffered with RA since she was 35. We all believe she's an undiagnosed Celiac, hard to fiagnose when the only thing that would make her able to get a diagnosis would also cripple her entirely. Shes been using almond flour as her sole flour substitute, but I think that after 18 months of this, she's getting weary.

    Even I'm not chosen, I'll find a way to get my hands on some and have it shipped to Quebec. I'll check their site first, maybe they already do :)

    Thank you for sharing this product!

  47. This drawing is now closed. Thanks everyone for participating! I wish I could give each of you a package of this amazing flour! I will announce the winner tomorrow in my next post.

    Yes - to those of you who were wondering if this cake tastes good. It is fantastic! I ate 2 slices for breakfast the other morning with a tall glass of green smoothie! The egg-y flavor isn't there after a day or so - meaning I thought the cake tasted much better the next day.

    If anyone else gets their hands on some of this flour and tries this cake recipe please leave a comment here, I would love your feedback.

    Thanks! -Ali :)

  48. The cake looks great! I am always looking for new GF recipes, especially since I just found out today that my son is gluten sensitive. And we all love pumpkin at my house.

    Thanks for sharing!

  49. This cake looks amazing! Do you know when the pumpkin flour will be available to purcahse? Thanks so much for your blog and delicious-looking recipes. I just found you and can't wait to take a look at your cookbook too!

  50. Corine, L - I will let you know when this flour becomes available.

    And congratulations to T Watson for winning this contest!

    -Ali :)

  51. I am so disappointed I missed this-the cake looks delicious.

  52. I've been grinding pumpkinseeds into flour at a madening rate since October when my son went on the Specific Carbohydrate Diet. I order the seeds in 25 pound cases and use a coffee grinder to grind them. I would LOOOOOOVVVVVVEEEEEEE to find a vendor for pre-ground flour!!! Please pass along the contact info. I'm desperate!!!

  53. GREAT!!! Another gluten free grain!!! Can't wait till it becomes available!!!

  54. I just added ordering info for the pumpkin seed flour. There is an update in bold at the bottom of this post.

    I am working on more recipes using this flour but have not had a lot of luck without eggs. Watch for more recipes in the days and weeks to come.

    Enjoy! -Ali :)

  55. USDA database states 100g edible pumpkin seed have 24g protein. I would love for the flour to have 60 ish g for same weight, but how can that be? Anorexia D/T medical problem leads to inadequate protein intake for me. This is why I ask this question, Thanks.

  56. Sunvegan - I took the info that Omega Nutrition gave me. I would suggest that you contact them for a detailed answer to your question. All of their contact info is on the link I provided in the "update" - thanks, good question! -Ali :)

  57. Hi Ali. I love your site. I wanted to tell you about my results from this cake. I just made it! I live in Guatemala, so some of the ingredients are hard to come by. I couldn't find arrowroot anywhere, so I used cornstarch as an alternative. I also made my own flour from whole pumpkin seeds which I first toasted a bit. You can find the powdered version here, however it usually contains salt, as it is often used as a condiment. The cake was delicious, a little on the savory/nutty side, but very good. Mine turned out deflated though,or sunken in. Why do you think that would be? For the cornstarch? I've never had this problem with baked goods before, despite the altitude difference.

    Thanks for you help!

    You can see my results here:

  58. Sarita - I appreciate the details of your cake making experience detailed on your blog! :)

    I think your results may differ not because of using cornstarch but because of using your own ground pumpkin seeds. The pumpkin seed flour I use from Omega Nutrition is made from partially defatted pumpkin seeds which are very finely ground. This would affect the amount of moisture that is absorbed. Your ground seeds don't absorb as much liquid as the flour I use, causing your cake to rise and sink. I wonder what would happen if you use less coconut milk next time?

    Anyways, yes this cake isn't too sweet and has a very rich chocolate flavor! I just updated the recipe to use 1 1/4 cups coconut milk (up from 1 cup). I found this extra 1/4 cup keeps it moist. (Again this would only be appropriate if using Omega's Pumpkin Seed Flour).

    Happy Baking! -Ali :)

  59. I am grain free and reaping the benefits. I no longer have cravings for sweets and ordinary breads. I have more energy. I am very enthusiastic about trying this new flour. I love this website.

  60. This is great! We have gone gluten-free for several months with the whole family. We are excited to use the pumpkin seed flour in baking due to the lower carbs and high protein. It looks like it will help us make more healthy treats for our 6-year old diabetic son. Thank you for doing the experimentation and sharing the fruit of your labors!

  61. Wow, a cake without xanthum gum! We also can't use agave nectar. Our digestive systems hate these 2 items.

    I would love to try pumpkin seed flour as we are grain free in this house.

    Audrey Jensen

  62. I hope this product is available in Central Oregon! It's so hard to find certain products here. I have T1 Diabetes, so any flour that I can find and use that has very little carbs is a good route for me! I just started this Gluten-Free diet by order of my Chiropractor, and it's very difficult to find breads/pastas/baking products with little carbs! Thanks for the information!

  63. I m not sure if the first note from me got posted.. so I ll try again..

    Can I have this interesting flour?? I just simply want to make whatEVER you make.. You have the most interesting recipes I can find!



  64. Donny Ward - I would love to try this gluten free flour! I have been on a path of discovery ever since I was diagnosed with a severe gluten intolerance. I am so excited to try the chocolate cake recipe. I may have to grind some flour of my own until this is available. PLEASE make it soon!

    Be well, and in Peace.

  65. I made this cake today with some modifications, and it came out great!

    I used...
    2 cups ground organic raw pumpkin seeds (instead of the flour),
    3 tbsp coconut manna mixed into
    1 cup + 1 tbsp water (instead of coconut milk),
    1/3 cup melted organic cold-pressed coconut oil (instead of grapeseed oil)
    note: if you try this, you'd want room temperature eggs, that were mixed in one-by-one to the wet ingredients. Also add the eggs into the wet mixture last. This would be to prevent the melted coconut oil from solidifying.
    I along with my 4 and 6 year old sons enjoyed this very much.
    Thank you sooooo much for such a great recipe.

  66. In case anyone is wondering, Omega Nutrition is calling their pumpkin seed flour "Pumpkin Protein Powder". They are one and the same. :)

  67. Recently my 4 year old went gluten free this sounds like the perfect treat to help with our transition

  68. Baked this cake last night and wow it was yum. I used coconut flour instead of the arrowroot as I wanted it to be starch free and it turned out perfectly. Very impressed. Now going to try your cherry pumpkinseed flour muffins. Very excited about this flour too.

    cheers Fee
    Brisbane, Australia

  69. I've been wheat free now for 3 weeks and I'm loving it! Happy to see another nut flour being introduced to us. I have several family members who are diabetic and I am excited to be able to offer them alternatives to typical sugar/gluten laden treats. Can't wait to try this!

  70. Pumpkin seed flour will be a godsend for my family. My seven year old son has celiac and is extremely sensitive to sugars and oxalates. This rules out 99.9% of foods (we are on GAPS and Low Oxalate Diets, modified to remove all sugars including fruit and honey). He is tired of eating the same meals over and over again, and who could blame him? My hub and I are busy researching ingredients and recipes this morning. Sita C. Portland OR

  71. I made the chocolate pumpkin seed flour cake tonight, and while it was good, I was a bit disappointed in the taste. I did make a few changes only because I didn't have everything on hand, so I'm wondering if you have thoughts on how those may have affected how it turned out. I used my own ground pumpkin seed flour, which I saw you said makes a difference b/c it would need less liquid. However I don't think that would effect the taste. I also used cow's milk instead of coconut milk, and I used coconut oil instead of grapeseed oil. Do you think those changes would affect taste significantly? Texture was great. Thanks in advance!!


  72. Wow! Chocolate cake made with just pumpkin seed flour. Winning this flour would be enormous. I'd love to be able to make this for my son who has type 1 diabetes and is gluten free and now has discovered he doesn't digest nuts well. To have cake that is so high in protein for a diabetic/gluten intolerant would be heaven.

  73. My 84 year old mother has had some major digestive problems and none of her doctors even hinted that she might have celiac disease or even a gluten sensitivity. I stumbled upon the fact that she may have gluten issues while reading a book. Her symptoms fit everything I read.I want to do as much as I can to change her diet and help her have a better quality of life. I will be changing my diet as well!

  74. I would love to try the pumpkin seed flour! After I read about it,I was all ready to see where I could order it online. But winning it would be doubly sweet!

    1. Hi there,

      This giveaway was from 2009. You should be able to order it online from Omega Nutrition. It's labeled as pumpkin seed protein powder I believe. :)

  75. Hi there,
    Do you know if I can sub a different dairy free milk for the cake? I'm thinking of hemp milk, which has some oil but not a strong coconut taste.

  76. Hi there, I am wondering if I could sub a different milk for the cake? I'm thinking of hemp, which has no strong aftertaste.

  77. On a high protein keto diet, and magnesium and potassium are necessary supplements on the diet. Pumpkin seeds, as a whole food, are my preferred source for these, even though they don't strictly follow the "rules". With xylitol and Greek yogurt, instead of the honey, oil, and milk, i think i can adapt this recipe to my diet. I didn't think any baked goods would be an option until my diet break!


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