Gluten free Pumpkin chocolate cake

Holly molly. What can I say about this amazing gluten free pumpkin chocolate cake but that you need to make it for yourself. It is super moist, delicious and out of this world. 

Gluten free pumpkin chocolate cake. Super easy, moist and delicious.

I really don’t have words to describe this amazing gluten free pumpkin chocolate cake. I wanted to make a pumpkin cake before October ended so the other day I just tackled this recipe and only wished it came out OK. Holly molly not only it did come out OK but it was out of this world yummy. It was super moist and delicious.

I am not much of a pumpkin person but I think pumpkin is truly growing in on me. Especially after this cake.

If you don’t have coconut flour you can use any other type of flour of choice, however, the amount will have to be more than what I have used in this recipe since coconut flour absorbs a lot of liquid. I would say at least 1 1/2 cups of whatever flour you are thinking off. Just make sure the batter is not to wet or too dry. If you are an experienced baker you know what I mean. If you are not an experienced baker I would suggest not experimenting. I will hate for you to waste your ingredients!

On any event, I hope you get to make this gluten free pumpkin chocolate cake. I am currently thinking of making my last pumpkin recipe of the season. I hope it turns out OK so that I can share it with you guys. It is a healthy breakfast treat so I hope i am lucky with this one.

Enjoy!

Gluten free pumpkin chocolate cake. Super easy, moist and delicious.

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Gluten free Pumpkin chocolate cake

Miryam's original recipe

Yield: 12 servings

Total Time: 1 hour

Ingredients:

Drizzle

  • 1/4 cup dark chocolate chips
  • 2 tbsp almond milk

Directions:

Preheat oven to 350F. Grease and flour a square 8x8 baking pan. Alternatively you can line the bottom with unbleached parchment paper. I think this method may work better to take the cake out when it is done. I had some trouble with it!

In a large mixing bowl add the milk, puree, apple sauce, eggs, and oil. Combine with a wire whisk until you have a homogeneous mixture. Add the rest of the ingredients except the chocolate chips and combine. At this time you can add 1/2 cup of chocolate chips and fold into the batter.

Pour the batter into the prepared baking pan and bake for 45-55 minutes or until a cake tester comes out clean. Cool cake in the baking pan over a wire rack.

Heat the 2 tbsp of milk and add the chocolate chips. Whisk until the chocolate is melted and drizzle over the cool pumpkin cake.

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45 comments

  1. It looks amazing!! But what’s “Pumpkin Spice”? Can I do it at home? And the apple sauce, is it possible to do at home? Is it like a puree?

  2. Oh my god this pumpkin and chocolate cake looks delicious. Especially loving that thick drizzle of chocolate over the top.. Pinned!

  3. Perfect! Thanks a lot!

  4. Made these tonight! I substituted the olive oil for coconut oil.
    Followed directions to a T, but they came out really mushy inside.
    I even cooked them longer than the recommended time.
    hummmmmm?

  5. What do you think would happen if I left the sugar out? Could I replace it with something else? Just a thought. Thanks for this yummy looking recipe.

  6. Looks absolutely gorgeous Miryam. Does this taste olive oily at all? Do you use regular or extra virgin?

  7. Hi!
    Can this recipe be made vegan with flax eggs?
    Looks amazing!

  8. Has anyone tried to make this with a GF all purpose flour blend or almond flour? I’d prefer to not buy coconut flour for one recipe.

  9. This cake was amazing….I used GF flour mix..and chocolate almond milk. It was absolutely delicious and so moist.

  10. I tried to made it but it wasn’t good at all… :(

  11. I tried this recipe, and left it to cook 20mins more but it never cooked fully. It was still yummy but not a cake consistency

  12. I am going to try and make them again too. Although they turned out extreme moist, they were still delicious!

  13. Sue Callison ~ When you made this cake with GF flour how much flour did you use?

  14. i just made the recipe, but i always have the same trouble when i make a coconut flour recipe, it kinda breaks down ..a lot. but oh well i’ll put it in the fridge and wait for tomorrow and see how it turns. thank you for your amazing recipes!.

  15. What could I use to replace the eggs? Has anyone tried replacing the eggs?

  16. I made this cake with the recipe listed and it turned out delicious and moist. I made sure that there were little to no clumps of coconut flour left when I mixing.

  17. I am dying for this cake!!!! My husband has food allergies…dairy, soy, wheat, egg, flax etc…so baking is challenging! I subbed the coconut flour for 1 1/4cup trader joes gluten free flour, egg replacer for eggs. I melted safe chocolate chips and mixed with powder sugar and almond milk to make a thick gooey frosting! OMG! Best ever! We wanted to just sit at the table with 2 forks and eat it right out of the pan! Thanks!!! Love!!!

  18. I made this cake last night. I did change it up. Instead of olive oil I used coconut oil and instead of sugar I used swerve. I also put fresh homemade whip cream on top instead of chocolate sauce. When I tasted it, it was at room temperature and I was not that crazy about it. I stored it in the fridge and the next day I had some with coffee. Oh my it was so good. Night and day. It is best severed cold. My husband and daughter loved it. My version made it low carb and low sugar. I will make this again very soon:)

    • That is awesome. I am glad you liked it. I have another chocolate avocado cake that is also best after cooling in the fridge rather than a room temperature so I am glad you liked it in the end. Thanks for stopping by.

  19. I made this cake tonight and the only substitution I made was pure maple syrup for sugar. (I also cut it back to 1/3 cup since that is all I had left!) I baked it 50 minutes and it was moiste but not falling apart. My three year old loved it even without the drizzle. He said it was “tasty!” A lifesaver for me since I’m trying to avoid grains and really needed a sweet treat! Thank you!

  20. Do you think you could use an all purpose flour in this recipe instead? If so, how much would you use?! Thanks!!

    • You could use all purpose flour however I don’t know home much the recipe would require since this type of flour behaves completely different than coconut flour and it is not a 1:1 ratio. I would say at least 1 1/4 cups but perhaps more!! 

  21. I made this some time ago, and while it was delicious, the consistency was more like pumpkin pie than cake. I used E. D. Smith’s pumpkin puree from the tin, which, for a couple other recipes I tried (not from your site), didn’t turn out well, and I wonder if some pumpkin is just more moist than others, hence the difference in the results.

    The batter looked fine before I put it in the oven though; not too wet or anything. I wonder if maybe for future recipes, such as cake, you can include some photos of the process (or at least the batter). I made your vanilla gluten free cake and the photos helped me adjust the batter til it looked like yours :) Sorry for the long message! I am a huge fan of your recipes! :)

  22. Hi Miryam,
    I blog for the Omaha World Herald and LOVE your recipe… made this last year and would like to suggest it to my readers.  I would note that I modified the recipe from yours, but would like to include your site/your recipe!  Would that be okay?  My blogs are online at: http://www.livewellnebraska.com, under “nutrition” or “fitness.”
    Thanks!
    Jill Koegel, RD, CSSD

    • You can include the picture but not the recipe. You can place a link in your post linking to my blog where the recipe resides for SEO purposes. It is not good to have duplicate content. Thanks for asking!

  23. I just made the recipe tonight and the only changes I’ve made, based on previous comments, is that I substituted the olive oil with coconut oil and used 1 1/4 cups of Gluten Free flower instead of coconut flour. It came out of the oven after 50 minutes perfectly! We all enjoyed it a lot and this is a keeper!

  24. I’ve just been diagnosed with lymnes disease. The doc said I have to give up sugars and bread. Bread because of the yeast I think.. Doesn’t want me to use anything but Stevia. Just found your site and was wondering if you could lead me to places that may be able to help me with bread products. Also what’s the deal with aluminum free products? Haven’t heard this before. Thanks

  25. Can you sub another kind of flour for the coconut flour?

  26. What can I substituted the unrefined sugar for? Regular sugar, stevia? And if so how much? Thanks!

    • You can use regular sugar. The same amount :-)

    • Thanks! I used coconut palm sugar. I swapped the olive oil for coconut oil and it turned out like a cross between a pumpkin pie texture and cake. Def not a traditional fluffy cake. I took a previous comment about serving cold and it was much better cold! It could have been a little sweeter. Maybe I’ll add more sugar next time!

  27. I’m trying this recipe out right now! I substituted banana puree for apple sauce, so I hope that works out okay. I’m also baking it in loaf form rather than a cake pan, since I don’t have the right size cake pan. I hope it turns out!

  28. This looks like heaven! The perfect flavor combination of chocolate chips and pumpkin, yum.

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