Gluten-Free Pumpkin Chocolate Cake

Why You’ll Love This Recipe

• This recipe makes a moist and tender chocolate cake with gluten-free ingredients.
• It’s super easy to make!
• Perfect for Thanksgiving and the holiday season!
• You can decorate this simple sheet pan pumpkin cake as simply or as festively as you like.

Ingredients You’ll Need For Gluten-Free Pumpkin Chocolate Cake

• Butter (melted): adds richness and moisture.
• All-purpose Gluten-free Flour: Measure for Measure King Arthur brand recommended. Make sure that your 1:1 GF flour blend contains xanthan gum. Using a different gluten-free flour blend can affect the results.
• Cocoa Powder: Go with Dutch process cocoa, it adds a rich, dark chocolate flavor.
• Pumpkin Pie Spice: brings the perfect balance of warming fall flavors to this cake.
• Leavening Agents: You will need both baking powder and baking soda to help the cake rise and become soft and tender.
• Salt: enhances the sweet and spiced flavors.
• Sweetener: Instead of granulated sugar, this cake is made with coconut sugar and pure maple syrup. Feel free to swap the coconut sugar maple syrup blend with 1 cup of sugar if that’s what you have on hand.
• Eggs: add moisture and density to the cake.
• Buttermilk (or plain unsweetened kefir): Using buttermilk or kefir in baked goods is a great way to make moist gluten-free baked goods without adding heavy oils or shortening.
• Canned Pumpkin Puree: makes this gluten-free cake dangerously rich and delicious. Not to mention the nutrients it adds.
• Vanilla Extract: enhances the pleasantly sweet flavors.
• Optional: Powdered sugar for dusting, whipped cream, or your favorite frosting.

How To Make Gluten-Free Chocolate Cake with Canned Pumpkin

Step 1: Preheat oven and prepare pan:

Preheat the oven to 350°F and grease an 8″ square baking pan with oil. Dust with a sprinkle of gluten-free flour and set aside. You can also line the bottom and sides with parchment paper for easy release.

Step 2: Mix dry ingredients:

In a large mixing bowl, add flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. Whisk well to combine.

Step 3: Mix wet ingredients:

In a separate large mixing bowl, add melted butter, coconut sugar, maple syrup, buttermilk (or kefir), eggs, canned pumpkin, and vanilla. Whisk well to combine.

Step 4: Mix everything together:

Whisk the flour mixture into the pumpkin mixture thoroughly until a smooth cake batter forms. Let the batter rest at room temperature for 20-30 minutes.

Step 5: Bake:

Pour the batter into the prepared baking pan. Let the batter rest at room temperature for 20-30 minutes. Bake in a preheated oven for 35-45 minutes or until the cake begins to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.

Step 6: Let cool and decorate:

Set the cake aside to let it cool completely before cutting it into squares. Optional: dust each square with powdered sugar or top with whipped cream or frosting.

Recipe Tips

• There is a difference between pumpkin puree and pumpkin pie filling. Make sure you’re using puree as it is just pumpkin. Pumpkin pie filling has added flavor and sweeteners.
• Be sure to measure the ingredients carefully and use room-temperature eggs to get the flavor and texture of this gluten-free cake just right.
• Sift the flour. Sifting gluten-free flour helps break up clumps, evenly distribute starches and gums, and incorporate air into the flour. This leads to a lighter, more uniform batter and a fluffier, more tender cake. It’s a simple step that can make a big difference in texture—especially important in gluten-free baking where every bit of lift counts!
• Rest the batter before baking. Letting gluten-free cake batter rest for 20–30 minutes before baking gives the flour time to fully hydrate, which helps soften the gritty texture that some gluten-free flours can have. This rest period also allows starches and binders like xanthan gum to activate, improving the batter’s structure and helping the cake hold together better once baked. The result? A more tender, cohesive crumb and a cake that doesn’t fall apart.
• Adjust oven temp for dark metal pans. If you are baking the cake in a dark pan, reduce your oven temperature by 25 degrees F., and start checking the cake about 10 minutes earlier than the bake time suggested, since dark metal pans absorb and distribute heat faster than lighter-colored pans. This helps to avoid burning due to overexposure to heat.

Serving Ideas

• Make this gluten-free pumpkin chocolate cake even more amazing by topping each square with a dollop of homemade whipped cream.
• I love to add a little vanilla, sugar, and cinnamon when whipping the heavy cream for whipped cream.
• Another tasty option is frosting the cake. I highly recommend topping with maple cream cheese frosting or my favorite chocolate chip buttercream frosting. Simply heaven.
• If you want to keep things simple, I promise you this cake is amazing all by itself with just a light dusting of powdered sugar.
• Or how about a cup of fresh-brewed coffee to accompany a warm slice of this moist, gluten-free cake?

Storing & Freezing

Storing: To keep the cake from drying out, it’s best it be stored covered at room temperature and enjoyed within 2 to 3 days.

Freezing: A gluten-free chocolate cake can be frozen just like a regular cake. Make sure the cake has cooled completely to room temperature and then wrap the sheet cake in several layers of plastic wrap and store in a sealed bag in the freezer for up to 2 months. You can freeze single slices the same way.

Recipe FAQ

More Pumpkin Dessert Recipes

Pumpkin Cupcakes with Maple Cream Cheese Frosting

The Best Pumpkin Bread Recipe

Almond Flour Pumpkin Muffins

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