Gluten-Free Pumpkin Chocolate Cake

This Gluten-free Pumpkin Chocolate Cake has the perfect balance of cocoa and pumpkin spice -and is nothing short of amazing!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 151kcal

Author Amee

1 cup King Arthur measure for measure all-purpose gluten-free flour sifted. You can also use cake flour if gluten is not a concern.
⅓ cup cocoa powder
1 ½ teaspoons cinnamon
½ teaspoon pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup butter melted
¾ cup coconut sugar *see notes for sweetener swaps
¼ cup pure maple syrup room temperature
2 eggs room temperature
¼ cup Kefir plain unsweetened
15 oz can pumpkin purée
1 teaspoon vanilla extract
Powdered sugar for dusting (optional)

Preheat oven to 350°F. Grease an (8-inch) square baking pan with butter or cooking oil spray and set aside.
In a large bowl, whisk together flour, cocoa powder, cinnamon, pumpkin pie spice, baking powder, baking soda and salt.
In a separate bowl, whisk together melted butter, coconut sugar, maple syrup, kefir, eggs, pumpkin and vanilla.
Whisk flour mixture into pumpkin mixture until well combined then transfer batter to prepared pan. Bake 40-50 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.
Set aside to let cool then cut into squares and dust with powdered sugar, or top with whipped cream or frosting.

*You can swap the coconut sugar maple syrup blend with 1 cup of regular sugar or brown sugar, if desired.