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This decadent Gluten Free Chocolate Pumpkin Cake is a moist bundt cake recipe with the perfect amount of pumpkin spice and plenty of chocolate chips. Pour a cup of coffee or tea and grab a slice for dessert tonight!
Originally published Sep 29, 2016.
Joan’s Chocolate Pumpkin Cake
Joan was a shining light in the food blogging community and force to be reckoned with behind the blog Chocolate, Chocolate and More. Sadly we lost her too soon, and we all still miss her.
The food blogging community still has a hole in it without her. Someone is always saying, “Oh, I learned that from Joan.” or “Joan told me about this.” or “Remember when Joan…” or “That’s something Joan would have said.” That was the lasting impression made by a woman who has left a legacy built on desserts as sweet as she was.
And if there was anything as big as her personality, passion, and love, it was her love for chocolate recipes.
In honor of Joan, I wanted to enjoy and share a gluten free version of her Chocolate Pumpkin Spice Cake recipe.
This epic chocolaty gluten free dessert is the ultimate pairing of fall’s favorite flavor and total chocolate indulgence. The slightly sweet and earthy flavor of pumpkin with by the warm spices of autumn just seems to go so perfectly with chocolate. And when loaded with chocolate chips for extra little bursts of chocolate, this is a bundt cake recipe worthy of a special celebration. It’s moist and decadent. Just try to stop at one piece.
Joan, you will forever live in our hearts. I wish we could be sitting together enjoying a slice or three of this…
Making this Cake Gluten Free
As I was looking for some guidance on how to convert the all purpose flour to gluten free, I’d been checking out The Weeknight Dinner Cookbook from my friend Mary of Barefeet in the Kitchen. I had made the gluten free version of her Chocolate Chip Pound Cake, and I had a feeling the texture would translate well to this bundt cake. So I pulled out the recipe, my pencil, a piece of paper, and my chemical engineering brain that still likes to do unit conversions.
It’s a basic blend of brown rice flour, tapioca starch, and potato starch, along with a bit of xanthan gum to achieve the right texture. While I often make things like Gluten Free Pumpkin Bread with a 1-to-1 flour blend, sometimes it is worth it to break out the individual flours and starches to get the right ratio. These are four ingredients that I would recommend any gluten free baker keep in their pantry.
It turned out perfectly! I hope you enjoy it too! Just wait till you see how simple it is to make.
- Brown rice flour + tapioca starch + potato starch: Start with this basin blend of gluten free flours and starches (or follow Joan’s original recipe with regular all-purpose flour if you don’t need a gluten free cake).
- Xanthan gum: Improves the texture of gluten free baked goods.
- Cocoa powder: To make it nice and chocolaty.
- Baking soda
- Pumpkin pie spice: Buy a blend or make your own.
- Salt: Always essential in sweets.
- Unsalted butter: Softenend to room temperature.
- Light brown sugar: Adds a caramelized sweetness.
- Pumpkin puree: NOT pumpkin pie filling
- Chocolate chips: More chocolate is always better.
How to Make Gluten Free Chocolate Pumpkin Cake
Grease the Bundt Pan
I have noticed that gluten free Bundt cakes do have a tendency to stick a bit more. And gluten free flour is not always as effective when you simple grease and flour the pan. So here is the surefire way to keep a gluten free bundt cake from sticking.
Make a paste by mixing together one tablespoon of vegetable shortening and one tablespoon of unsweetened cocoa powder. Use this to thoroughly grease the Bundt pan by working it into every crevice. You can use a pastry brush or just a paper towel to really spread a nice layer.
Make the Batter
In a bowl, sift together the brown rice flour, tapioca starch, potato starch, xanthan gum, cocoa powder, baking soda, pumpkin pie spice, and salt. Set aside.
Using a hand mixer or stand mixer, cream the butter and brown sugar at high speed until light and fluffy. Reduce speed to medium and add the eggs one at a time, beating between each addition, and then beat in the pumpkin.
Reduce speed to low, and slowly add flour mixture, beating until just combined. Stir in the chocolate chips.
Bake and Cool
Pour the batter into prepared bundt pan and spread evenly on the top. Bake for 40-50 minutes until toothpick inserted in cake comes out clean. Let cake cool completely in the pan on a rack before inverting to remove from the pan.
Storing the Cake
Room temperature: If covered tightly, it will keep on the counter for 2 to 3 days.
Refrigerator: Wrap or cover the cake and refrigerate it for up to 4 or 5 days.
Freezer: This cake freezes quite well, especially if you do not frost it. Wrap the whole cake or individual slices in a double layer of plastic wrap and freezer for up to 2 months.
- Keep it simple: This Chocolate Pumpkin Cake is so moist and rich that a simple dusting of powdered sugar is all it needs.
- Add some frosting: You can always cover it anything from a basic Vanilla Buttercream to rich Chocolate Frosting
- Or drizzle with ganache: In fact, I want to try it with Nutella ganache, like I put on this Pumpkin Cheesecake Flourless Chocolate Cake Roll.
- Go a la mode: Have a scoop of No-Churn Cheesecake Ice Cream.
- Have a cuppa: Of course on a cold day, a cup of hot tea or coffee or Pumpkin Spice White Hot Chocolate from Lauren Kelly Nutrition would be nice. But if you prefer, try a Blended Iced Coffee.
Gluten Free Chocolate Pumpkin Spice Cake
- 1 cup brown rice flour
- 1/2 cup tapioca starch
- 1/3 cup potato starch
- 1 teaspoon xanthan gum
- 1/2 cup cocoa powder plus extra for coating the pan
- 2 teaspoons baking soda
- 1 Tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 1/2 cups light brown sugar
- 4 large eggs
- 2 cups pumpkin puree, not pumpkin pie filling
- 1 cup semisweet chocolate chips
- Powdered sugar, frosting, whipped cream, or chocolate ganache, if desired.
- Preheat oven to 350°F. Grease and flour a bundt pan, or mix together one tablespoon of shortening and one tablespoon of cocoa powder and grease the pan thoroughly with this mixture.
- In a bowl, sift together the brown rice flour, tapioca starch, potato starch, xanthan gum, cocoa powder, baking soda, pumpkin pie spice, and salt. Set aside.
- In a large bowl, add the butter and brown sugar and cream at high speed until light and fluffy.
- Reduce speed to medium and add the eggs one at a time, beating between each addition, and then beat in the pumpkin.
- Set at low speed, and slowly add flour mixture to butter mixture just until combined.
- Stir in the chocolate chips.
- Pour the batter into prepared bundt pan and spread evenly on the top.
- Bake for 40-50 minutes until toothpick inserted in cake comes out clean. Let cake cool completely in the pan before inverting to remove from the pan.
- Once cool, sprinkle with powdered sugar or cover with frosting, whipped cream, or chocolate ganache if desired.