A mixing bowl and a whisk is all you need to make this insanely good flourless chocolate cake! You would never guess that it doesn't contain any grain flours, starches, or dairy, and after one bite, the only thing you'll think is how unbelievably delicious it is!
Place chocolate chips in a microwave-safe dish and microwave for 1 minute to melt. Stir well. Microwave another 15 seconds more, if required, to melt chips completely. Set aside.
Combine all dry ingredients and whisk together well.
In mixing bowl, combine wet ingredients and mix together with a whisk until well combined.
Add dry ingredients to wet and mix well.
Add melted chocolate to cake batter and stir in with a spatula.
Pour cake batter into a parchment lined 8x8-inch pan or 9x13 pan (see notes on pan sizes below).
Bake for 45 minutes, checking for doneness with a toothpick to make sure the batter is not still wet.
Let cake cool in pan for at least an hour before attempting to remove it (or just leave it in the pan).
Dust with icing sugar or top with whipped cream, if desired.
Store leftover cake in the fridge.
If you want to make the cake less sweet or reduce the carbs even more, you can reduce the maple syrup by half. You can also reduce or eliminate the chocolate, knowing that you will lessen the chocolatey flavor in the cake.
If you omit the chocolate chips, your cake will have a slight "fruity" flavor from the pumpkin, but it will not be that strong.
You can opt not to melt the chocolate and simply add whole chocolate chips to the batter.
In place of chocolate chips, you can simply use dark chocolate bars.
Applesauce can be substituted 1:1 for the canned pumpkin.
If you use an 8x8 pan for the cake, the sides of your pan should be no less than 2" (5cm) to account for the rise in the cake.
You can also use two 9-inch round pans, or a 9-inch springform pan with high sides would also work.
Cake tastes great chilled!
Top with a sprinkle of icing sugar, cocoa, or a dollop of fresh whipped cream.