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Chocolate Pumpkin Crispy Crunch Cake – by Fabulous Faith

Chocolate Pumpkin Crispy Crunch Cake – by Fabulous Faith

Just in time for thanksgiving while you are sorting through grannies classic recipes selecting what sweets to prepare. Hmmmm… Pumpkin pie? Why? It’s boring and definitely not impressive to those critical guests who will be arriving shortly on your doorstep.

Ahhhh, it’s Fabulous Faith to the rescue again with some “foreign aid” a culinary rescue of sorts.  How about this year you try out something different, this fabulous gift of a recipe from just north of the border in Toronto, Chocolate Pumpkin Crispy Crunch Cake with succulent cream cheese frosting!!!

This healthy cake packed with nutritious oats and pumpkin will impress even your skinniest fussiest guest and takes only a few minutes to prepare.  So crack some eggshells into that pie crust and preheat that oven to 375 degrees and get ready for a Thanksgiving treat.


Chocolate Pumpkin Crispy Crunch Cake with Peanut Butter Buttercream


1/2 cup whole oats
2 tsp baking powder
1/2 cup cocoa powder
1 cup pumpkin puree
1 cup white sugar
3 eggs
1 cup milk
1/3 cup vegetable oil
1 tbsp cinnamon
1 tsp ground ginger
1/2 cup chocolate syrup
2 Crispy Crunch bars chopped up


1 Tub Buttercream frosting + 2 tbsp creamy peanut butter stirred until smooth

Or make your own 🙂


Mix flour, oats, baking and cocoa powder with salt until no lumps

Make a well in the middle and add the pumpkin, eggs and sugar. Mix together in the middle until eggs are smooth then add the oil and the milk.

Stir gently until combined then add the syrup and chocolate.

Toss gently and pour into two prepare 8 inch pans

Bake for 25-30 minutes or until a cake tester can be inserted and removed clean.

Cool completely before frosting

Top frosting with additional crushed bars if desired.

Makes two layer cake, serves around 20 people.


(P.S. This cake is really healthy,  like a chewy brownie protein bar with tasty frosting, if you want something more delicious: swap the oil for melted butter, add melted chocolate instead of syrup and put half the pumpkin (this is fattening though!)


About The Author


As a native of Toronto Faith`s able to create diverse meals from a variety of ethic cuisines from all around the world. Her customization of recipes to suit even the pickiest eaters are unmatched in her field and her generation. Prior to entering the food world, Faith was in Real Estate and Business Management, managing condominium portfolios for various large firms in Toronto and then later in Natural Resources. Although her salary was substantial, she spent her time dreaming of creating new recipes in the kitchen. In 2008, Faith launched her catering company, Fabulous Faiths Food, known for delivering delicious and nutritious fresh and frozen meals in the Greater Toronto...

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