Gluten Free Chocolate Pumpkin Cake
This decadent gluten free chocolate pumpkin bundt cake is SO moist and tender with just the right amount of pumpkin spice and plenty of chocolate chips. The perfect fall dessert with a cup of tea or coffee!
Table of Contents
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Easy
I am completely obsessed with this chocolate pumpkin cake, and I am pretty sure it’s about to become your new favorite fall dessert. Combining the richness of chocolate with the warm flavors of pumpkin spice, this gluten-free bundt cake is moist, tender, and packed with chocolate chips. The texture is so good, you won’t even miss the gluten. Trust me.
Not only is this dessert delicious, but it’s super easy to make and impressive enough to steal the spotlight at any gathering. Whether you pair it with a hot cup of coffee or serve it instead of (or in addition to) Gluten-Free Pumpkin Pie at your Thanksgiving table, this cake delivers on every level. What are you waiting for? Tie on your apron and get to baking!
Why This Chocolate Pumpkin Cake Is a Fall Must-Bake
Looking for a reason to break out the bundt pan? Here’s why this cake is the perfect excuse:
- Wonderfully moist and tender. So many gluten-free cakes fall short on the texture front. Not this one. It’s unbelievably moist with a tender crumb that’ll have even the most adamant gluten-lovers coming back for seconds and thirds.
- Perfect flavor combo. I am a big fan of pumpkin spice and chocolate (separately and together). This cake delivers a truly decadent blend of the two. Add a generous dose of chocolate chips studded throughout, and you’ve got yourself an unbeatable fall treat.
- Elegant (but SO easy). This bundt cake is a real head-turner, but guess what? It’s actually super easy to make. You’ll only need to spend about 15 minutes in the kitchen before popping it in the oven. The hardest part? Waiting for it to cool so you can take it out of the pan.
What You’ll Need
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- 1:1 gluten-free flour – I like King Arthur Flour Measure for Measure, but most brands will work. Just make sure yours includes xanthan gum. Prefer to make your own? Go for it. Whisk together 1 cup brown rice flour, 1/2 cup tapioca starch, 1/3 cup potato starch, and 1 teaspoon xanthan gum.
- Cocoa powder – You’ll use the cocoa powder in the batter AND to coat the pan. I like natural unsweetened cocoa powder, but Dutch-processed cocoa will work if you prefer a milder chocolate flavor.
- Pumpkin pie spice – Grab some from the store or make your own. My pumpkin spice recipe is super quick and easy.
- Baking soda – For the perfect rise.
- Salt – The salt helps balance the sweetness of this cake a bit.
- Unsalted butter – The butter should be at room temperature. If it’s too cold (or melted), it won’t cream properly with the sugar. You can use salted butter if you cut back on the salt in the batter.
- Light brown sugar – Dark brown sugar will also work for a deeper, more complex flavor.
- Large eggs – It’s best to let your eggs come to room temperature before using them. They’ll incorporate more easily into the batter.
- Pumpkin puree – NOT pumpkin pie filling. They may look similar, but they are not the same thing. Pumpkin pie filling has a bunch of added sugar and spice. You don’t need that here.
- Semi-sweet chocolate chips – Dark chocolate chips would also work. So would milk chocolate or even white chocolate chips.
- Optional topping/s – Feel free to finish your cake with a dusting of powdered sugar, a frosting of your choosing (I like this simple vanilla frosting), whipped cream, or chocolate ganache.
How to Make Chocolate Pumpkin Cake
Time to get the mixing bowls out. Here’s a quick look at how to make this fall dessert. Please see the recipe card below for more detailed instructions.
- Prep. Preheat the oven to 350°F. Mix together some shortening and cocoa powder, and use it to grease the pan. Alternatively, grease the pan with butter or cooking spray and dust with flour.
- Combine the dry ingredients. Sift together the flour, cocoa powder, pumpkin pie spice, baking soda, and salt.
- Combine the wet ingredients. Cream together the butter and brown sugar on high speed until light and fluffy. Then, on medium speed, mix in the eggs, one at a time, followed by the pumpkin puree.
- Put it all together. On low speed, mix in the dry ingredients and then fold in the chocolate chips.
- Bake. Spread the batter into the pan and bake for 40-50 minutes.
- Cool. Let the cake cool completely in the pan before inverting onto a serving platter.
- Top ‘n serve. Once cool, top with powdered sugar, frosting, whipped cream, or chocolate ganache, if desired. Slice and serve.
Tips for Success
Before you get started, have a read through these tips and tricks. They’ll help you get this bad boy right the first time around.
- Grease thoroughly. I mean it. Bundt cakes are notorious for sticking. Too many grooves in the pan. So, whether you’re buttering and flouring the pan or using a mixture of cocoa powder and shortening, make sure you get every nook and cranny.
- Measure with care. Using too much (or too little) flour in this cake will negatively impact the texture. So, use a food scale. If you don’t have one, spoon the flour into your measuring cup/s until overflowing, and then level it off with the back of a knife to ensure the proper amount.
- Room-temperature butter. Let your butter sit at room temperature for a while before using it. If it’s too cold (or melted), it won’t cream properly with the sugar (see my next point).
- Don’t skimp on creaming time. Cream together the butter and sugar on high speed until the mixture significantly lightens in color and becomes fluffy. This process incorporates air into the batter, which helps ensure the cake doesn’t come out too dense.
- Cool IN the pan. The hardest part of this recipe is having the patience to let the cake cool in the pan ALL THE WAY. This is crucial, though, because if you try to remove the cake from the pan before it’s cool, it won’t hold together well.
Variation Ideas
Want to get a little creative? Here are some fun ways to make this recipe your own:
- Have fun with toppings. This cake is fabulous as is, but I will sometimes dress mine up with a fun topping. This Vanilla Frosting is amazing, as is Cream Cheese Frosting. So is the icing from this GF Sparkling Apple Cranberry Donut Cake recipe. And you can’t go wrong with a drizzle of Chocolate Ganache and/or Caramel Sauce!
- Mix up the mix-ins. I went with semi-sweet chocolate chips, here, but any chocolate chip you like is A-Ok (dark chocolate, milk chocolate, or even white chocolate). Another great option would be chopped walnuts or pecans.
- Make it for the grown-ups. Mix a tablespoon or two of bourbon into the cake batter for an adults-only twist. Well, technically, the alcohol bakes out, so kids can have it, too.
How to Store
- Countertop/refrigerator. Once cool, wrap the bundt cake tightly in a double layer of plastic wrap or arrange slices in an airtight container (I like to use parchment paper to separate any layers). It’ll keep on the counter for up to 3 days or in the fridge* for up to 5 days.
- Freezer. This cake freezes quite well, especially if you don’t frost it. Once cool, wrap the whole cake (or individual slices) in a double layer of plastic wrap. You can store it in the fridge for up to 2 months. Allow it to thaw at room temperature before serving.
*I don’t love storing this cake in the fridge because it tends to dry out a bit. So, if you can enjoy it within the first 3 days, do it.
More GF Cake Recipes
Gluten-free cake doesn’t have to mean dry, cardboard-y texture and lackluster flavor. This recipe proves that, and so do these other faves:
Gluten Free Chocolate Pumpkin Cake
This decadent Gluten Free Chocolate Pumpkin Cake is a moist bundt cake recipe with just the right amount of pumpkin spice and plenty of chocolate chips. The perfect fall dessert with a cup of coffee or tea!
Servings: 16 servings
Ingredients
- 2 cups gluten free 1:1 flour (220 g, recommended: King Arthur Flour Measure for Measure) OR 1 cup brown rice flour + 1/2 cup tapioca starch + 1/3 cup potato starch + 1 teaspon xanthan gum
- 1/2 cup cocoa powder (42 g) plus extra for coating the pa
- 1 Tablespoon pumpkin pie spice
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter , room temperature
- 1 1/2 cups light brown sugar (320 g)
- 4 large eggs
- 2 cups pumpkin puree (not pumpkin pie filling)
- 1 cup semisweet chocolate chips
- powdered sugar, frosting, whipped cream, or chocolate ganache , optional
Instructions
- 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 2 cups gluten free 1:1 flour, 1/2 cup cocoa powder, 1 Tablespoon pumpkin pie spice, 2 teaspoons baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, add 1 cup unsalted butter and 1 1/2 cups light brown sugar, and using a hand mixer, cream at high speed until light and fluffy.
- Reduce the mixer speed to medium and add 4 large eggs, one at a time, beating between each addition, and then beat in 2 cups pumpkin puree.
- Set at low speed, and slowly add flour mixture to butter mixture just until combined.
- Stir in 1 cup semisweet chocolate chips.
- Pour the batter into prepared bundt pan and spread evenly on the top.
- Bake at 350°F for 40-50 minutes until a toothpick inserted in the cake comes out clean. Let the cake cool completely in the pan before inverting to remove it from the pan.
- Once cool, top with powdered sugar, frosting, whipped cream, or chocolate ganache, if desired.
Notes
Adapted from Chocolate, Chocolate and More, with gluten free flour conversion based on Barefeet in the Kitchen.
Nutrition Facts
Gluten Free Chocolate Pumpkin Cake
Amount Per Serving (1 slice)
Calories 341
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g50%
Cholesterol 77mg26%
Sodium 246mg10%
Potassium 280mg8%
Carbohydrates 44g15%
Fiber 3g12%
Sugar 25g28%
Protein 4g8%
Vitamin A 5195IU104%
Vitamin C 1.5mg2%
Calcium 52mg5%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
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Do you think I could swap almond flour for the 1:1 flour in this recipe?
No, almond flour does not generally substitute for 1:1 flour because it contains more fat and doesn’t absorb the same amount of moisture.
Could I substitute a prepared gluten free flour, instead of the combination of brown rice flour and starches?
I 5/6 cups worth? Thank you
You can use 2 cups of gluten free flour. If you use a blend that contains xanthan gum, then don’t add additional.
If your using the original recipe which calls for wheat flour how much do you use? You can email to abelu@aol.com
Thank you,
You can follow the recipe here – https://chocolatechocolateandmore.com/chocolate-pumpkin-spice-cake/
Excellent recipe!
Thank you, Rhonda!
i tried your recipe that was delicious
Happy to hear that you enjoyed it, Sarah!
This is simply amazing, Love to read more about gluten pumpkin
I take it you are supposed to add the pumpkin before the flour? It isn’t in the directions. Could you please clarify? Thank you!
Yes, Lo. I apologize for the missing information in the recipe. Mix the pumpkin in after you’ve added the eggs.
Your cake looks yummy and healthy. Thank you for linking up with us at #HomeMattersParty. See you again next week.
What a beautiful remembrance of your friend, Brianne. This cake looks and sounds absolutely delicious. I’ve always loved pumpkin in brownies and the additon of the spices to those flavors sounds amazing! I’ve never used brown rice flour before and I’m really curious to try it!
Thanks, Stephanie. I hope you have an opportunity to try rice flour. It’s become a staple at our house!
Absolutely felt the same way. I didn’t want to write the post because it made it too real! This cake looks amazing and I think Joan would of loved it!