Print

Gluten Free Chocolate Pumpkin Spice Cake

A rich, chocolaty bundt cake that is the perfect fall dessert with a cup of coffee or tea. Top with frosting or chocolate ganache to put it over the top.
Course Cake, Dessert
Cuisine American
Keyword chocolate pumpkin spice cake
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 16
Calories 341kcal
Author Brianne @ Cupcakes & Kale Chips

Ingredients

  • 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.

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 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.

Notes

Adapted from Chocolate, Chocolate and More, with gluten free flour conversion based on Barefeet in the Kitchen.

Nutrition

Serving: 1slice | Calories: 341kcal | Carbohydrates: 44g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 77mg | Sodium: 246mg | Potassium: 280mg | Fiber: 3g | Sugar: 25g | Vitamin A: 103.9% | Vitamin C: 1.8% | Calcium: 5.2% | Iron: 12.4%