Gluten-Free Pumpkin Chocolate Cake
This Gluten-free Pumpkin Chocolate Cake is moist and flavorful with the perfect balance of cocoa and pumpkin spice.
Servings 12
Calories 151kcal
Ingredients
- 1 cup King Arthur measure for measure all-purpose gluten-free flour sifted
- 1/3 cup cocoa powder Dutch process recommended for a rich, dark chocolate flavor
- 2 tsp pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter melted
- 3/4 cup coconut sugar (or regular granulated sugar)
- 1/4 cup pure maple syrup room temperature
- 2 eggs room temperature
- 1/4 cup buttermilk (or plain unsweetened kefir)
- 15 oz can pumpkin purée
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F. Grease an (8-inch) square baking pan with butter or cooking oil spray and set aside. You can also line the pan with parchment along the bottom and sides for easy release.
- In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
- In a separate bowl, whisk together melted butter, coconut sugar, maple syrup, buttermilk, eggs, pumpkin, and vanilla.
- Whisk flour mixture into pumpkin mixture until well combined then transfer batter to prepared pan. Bake 35-45 minutes or until the cakes pulls away from the sides of the pan and a toothpick or cake tester inserted in the center comes out clean. *Oven temps and baking times with different pans can vary.
- Set aside to let cool then cut into squares and dust with powdered sugar, or top with whipped cream or frosting.
Notes
*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.
*Rest the batter before baking. Allowing gluten-free cake batter to 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.
*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.
*Toppings. See the "Serving Ideas" section of the post for tasty topping and recommended frosting options.
Nutrition
Calories: 151kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 210mg | Potassium: 139mg | Fiber: 3g | Sugar: 12g | Vitamin A: 5735IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg