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a slice of gluten free chocolate pumpkin cake on a stack of round white plates with a glass of milk and more slices of cake in the background

Gluten Free Chocolate Pumpkin Cake

4.75 from 31 ratings
Gluten Free Chocolate Pumpkin Cake is a moist, tender pumpkin cake flavored with cocoa powder and topped with chocolate cream cheese frosting. It's easy and sinfully delicious!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 16
By: Sharon Lachendro
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Ingredients

For the Cake

  • 2 cups gluten free flour blend see notes
  • 1 teaspoon xanthan gum omit if using regular all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup Dutch-processed cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 teaspoon pumpkin pie spice
  • 4 large eggs room temperature
  • 1 15- oz can pumpkin puree NOT pumpkin pie filling
  • 1 cup avocado oil can sub canola or vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup hot water

For the Frosting

Instructions

  • Pre-heat oven to 350 degrees and lightly spray a 9x13 pan with non-stick spray. If you plan on removing the cake from the pan before serving, line the pan with parchment paper leaving enough overhang to use as a sling to pull the cake out of the pan. Skip the parchment if you plan on cutting and serving directly from the pan.
  • In a medium bowl, whisk together the flour, xanthan gum (if using), sugar, cocoa powder, baking powder, baking soda, salt, and pumpkin pie spice. Mix, pressing out any clumps of cocoa powder, and then set aside.
  • In a large bowl, whisk together the eggs, pumpkin puree, oil, and vanilla extract until combined.
  • Add dry ingredients to the wet ingredients and stir to combine. Gently stir in the hot water until it's completely incorporated.
  • Pour batter into the prepared baking pan and bake at 350 degrees for 30-35 minutes or until a tester comes out clean and the cake springs back when poked. Mine takes the full 35 minutes.
  • Cool completely.
  • Once the cake is cooled, frost with 1 batch of Chocolate Cream Cheese Frosting and garnish with chocolate shavings/curls or mini chocolate chips.

Video

Notes

  1. I used my Nightshade Free Gluten Free Flour Blend in this recipe. I've also tested it with Bob's Red Mill 1:1 Gluten Free Baking Flour with excellent results.
  2. I recommend using Rodelle Gourmet Baking Powder or Equal Exchange Baking Cocoa.
  3. Storebought Pumpkin Pie Spice is fine or use the Homemade Pumpkin Pie Spice from my cookbook, The Gluten-Free Quick Breads Cookbook (which is what I used).
  4. This cake can be refrigerated if making ahead. Make sure it's covered tightly so it doesn't dry out and bring to room temperature before serving.
  5. Leftover cake should be stored in the refrigerator. Cover it tightly and press a piece of wax paper or plastic wrap right up to the exposed part of the cut cake to prevent it from drying out.
  6. This cake also freezes well. To freeze, slice into individual servings and freeze on a sheet pan. Once frozen, wrap individual slices in plastic wrap and aluminum foil and then store in a freezer bag. Unwrap and defrost at room temperature before serving.

Recommended Products

Pyrex Smart Essentials Mixing Bowl Set
Rodelle Gourmet Baking Cocoa
Emile Henry Rectangular Baker, 13 x 9
USA Pan Bakeware Rectangular Cake Pan, 9 x 13 inch
Ateco Offset Spatula
Cooling Rack 
Cooling Rack 

Nutrition Information

Serving: 1g | Calories: 235kcal

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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