Gluten-Free Pumpkin Chocolate Cake

Why You’ll Love This Recipe

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

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

• Avocado oil: Adds richness and moisture. You can also use melted and cooled butter.
• All-purpose Gluten-free Flour: Measure for Measure King Arthur brand is highly 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, which 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.
• Sugar: Go with granulated sugar for the best texture and flavor. You can swap this with coconut sugar or granulated maple sugar (not syrup) if preferred.
• 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 gluten-free baked goods moist 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 optional chocolate frosting (recipe included).

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 make a parchment paper sling for easy release (my preference).

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 oil (or butter), granulated sugar, buttermilk, eggs, canned pumpkin, and vanilla. Whisk well to combine.

Step 4: Mix everything together: Whisk the flour mixture into the pumpkin mixture until smooth, with no clumps remaining. Do not overmix.

Step 5: Bake: Pour the batter into the prepared baking pan. Bake in a preheated oven for 40-45 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. Mine is perfect at 40 minutes in a light metal cake pan.

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. 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. However, this step is optional.
• 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 suggested bake time, since dark metal pans absorb and distribute heat faster than lighter-colored pans. This helps avoid burning from overexposure to heat. I always use a light metal cake pan for this recipe.

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 heavy cream.
• Another tasty option is frosting the cake. I highly recommend topping with the included chocolate buttercream recipe (*see above), or try it with maple cream cheese frosting or my favorite chocolate chip buttercream frosting. So heavenly!
• 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 (my favorite option).
• 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, store it covered at room temperature and enjoy it within 2 to 3 days if unfrosted. If frosted, cover it and refrigerate for 2-3 days. Bring it to room temp before serving.

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 it 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 Pie Spice Cupcakes with Maple Cream Cheese Frosting
• The Best Pumpkin Bread Recipe
• Almond Flour Pumpkin Muffins
• Easy Protein Pumpkin Muffins

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