Go Back
–+ servings
Pumpkin Chocoflan

Pumpkin Chocoflan: A Cozy Twist on a Mexican Classic

Pumpkin Chocoflan is a delightful fusion of chocolate cake and creamy pumpkin flan, perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Chilling Time 8 hours
Total Time 9 hours 15 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Flan Layer
  • 2/3 cup granulated sugar or brown sugar for richer flavor
  • 1/2 cup pumpkin puree or butternut squash puree
  • 15 ounces evaporated milk or coconut milk for dairy-free option
  • 14 ounces condensed milk or sweetened condensed coconut milk
  • 3 large eggs or flax eggs for vegan version
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon adjust to taste
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger or fresh grated ginger
  • 1/4 teaspoon allspice optional
For the Chocolate Cake Layer
  • 1/2 cup all-purpose flour or gluten-free flour blend
  • 1/4 cup cocoa powder Dutch-processed for darker cake
  • 1/2 teaspoon baking powder ensure freshness
  • 1/3 cup milk any non-dairy milk is fine
  • 3 tablespoons olive oil or melted coconut oil
  • 1 large egg white or whole eggs for richer texture

Equipment

  • Loaf pan
  • medium saucepan
  • large mixing bowls
  • spouted measuring cup
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Step 1: Preheat your oven to 325°F (163°C) and prepare your loaf pan.
  2. Step 2: Melt 2/3 cup of granulated sugar over medium heat to make the caramel, then pour into the loaf pan.
  3. Step 3: Whisk together 1/2 cup pumpkin puree, 15 ounces evaporated milk, 14 ounces condensed milk, 3 beaten eggs, and spices.
  4. Step 4: Mix 1/2 cup flour, 1/4 cup cocoa, 1/2 teaspoon baking powder, and a pinch of salt in one bowl. In another, whisk together 1/3 cup milk, 3 tablespoons olive oil, and 1 egg white, then combine with dry ingredients.
  5. Step 5: Pour chocolate cake batter over hardened caramel and slowly layer the flan mixture over.
  6. Step 6: Bake in a water bath for 45-55 minutes or until done.
  7. Step 7: Cool for 15 minutes, then refrigerate for at least 8 hours.
  8. Step 8: Unmold by dipping the loaf pan in hot water for 3 minutes, then invert onto a platter.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 25gVitamin A: 2000IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

For best flavor, allow the chocoflan to chill overnight before serving. Garnish with whipped cream and cinnamon if desired.

Tried this recipe?

Let us know how it was!