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.


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


Gluten free Pumpkin chocolate cake

Miryam's original recipe

Yield: 12 servings

Total Time: 1 hour



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


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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  1. Beautiful! I love the flavour and the gorgeous colour contrast between green and dark.

  2. Love matcha! It is an acquired taste, but I am so glad I like it. What a neat recipe, and perfect for my mother-in-law who has Celiac.

  3. Such a great idea and a beautiful-looking muffin!

  4. Ive been wanting to try matcha for so long and when I see a post like this I want to try it even more! Gorgeous muffins…

  5. I can see why you were wishing you’d made a double batch! But hey – great tip on freezing them, so a double batch can’t possibly go to waste (as though there would be any left, though, right?!?!). Muffins always disappear so quickly at my house – my kiddos love nutritious muffins for after-school snacks! Great idea to add the matcha – thanks for the wonderful recipe!

  6. I love anything matcha flavored–especially with chocolate :)

  7. My kids would love to find these in their lunch :) What a great color too!

  8. Hello!!I was wondering if I can replace the almond and coconut flour with rice flour. As you probably know, here in Spain those type of flours are really expensive… I love your blog and you recipes!saludos desde Madrid!

    • You can but you may need a little bit more. Maybe 1 1/2 cups of brown rice flour. If the batter is too wet using 1 cup use more brown rice flour. Saludos y gracias por seguir mi blog :-)

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