Name: Irresistibly Moist Gluten-Free Pumpkin Chocolate Cake
Prep time: 15 min
Cook time: PT-484029H19M52S
Total time: PT-484029H19M52S
Cuisine: American
Ingredients: Dry Ingredients: 1 ½ cups gluten-free flour blend; ½ cup cocoa powder; 1 tsp baking soda; ½ tsp baking powder; 1 tsp cinnamon; ½ tsp nutmeg; ½ tsp ginger; ½ tsp salt; Wet Ingredients: 1 cup pumpkin puree; ¾ cup granulated sugar; ½ cup brown sugar; 2 eggs; ½ cup vegetable oil; 1 tsp vanilla extract; ½ cup milk (or dairy-free alternative); Add-Ins: ¾ cup chocolate chips (regular or dairy-free)

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Why You’ll Love This Recipe

This gluten-free pumpkin chocolate cake is the perfect combination of rich chocolate and warm pumpkin spice, creating a decadent yet balanced dessert. It is exceptionally moist and tender, making it ideal for special occasions or as a cozy treat for fall and winter. With its naturally gluten-free ingredients, this cake caters to those with dietary restrictions without compromising on flavor or texture. Plus, the deep cocoa notes perfectly complement the smooth pumpkin, making each bite irresistibly indulgent.

Ingredients

pumpkin puree
gluten-free flour blend
cocoa powder
granulated sugar
brown sugar
baking soda
baking powder
cinnamon
nutmeg
ginger
salt
eggs
vegetable oil
vanilla extract
chocolate chips
milk (or dairy-free alternative)

Directions

Preheat the Oven: Set your oven to 350°F (175°C) and grease a round cake pan or line it with parchment paper.
Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour blend, cocoa powder, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.
Prepare Wet Ingredients: In a separate bowl, beat the eggs with the granulated and brown sugars. Add in the pumpkin puree, vegetable oil, and vanilla extract, mixing until smooth.
Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture, stirring gently until a smooth batter forms.
Incorporate Chocolate Chips: Gently fold in the chocolate chips to distribute them evenly throughout the batter.
Transfer to Pan: Pour the batter into the prepared cake pan, spreading it evenly.
Bake: Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serve: Enjoy as is or top with your favorite frosting, whipped cream, or a dusting of powdered sugar.

Variations

Dairy-Free Option: Use dairy-free chocolate chips and a plant-based milk alternative.
Nutty Addition: Add chopped walnuts or pecans for a crunchy texture.
Extra Moisture: Stir in a tablespoon of applesauce for added moisture.
Spiced Chocolate: Add a pinch of cayenne pepper for a subtle heat that enhances the chocolate flavor.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Servings: 8-10 slices

Storage/Reheating

Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 3 months.
Reheating: Warm a slice in the microwave for 10-15 seconds or let it come to room temperature before serving.

FAQs

Is this cake completely gluten-free?

Yes, as long as you use a certified gluten-free flour blend and gluten-free chocolate chips.

Can I use fresh pumpkin instead of canned?

Absolutely! Just ensure it is well-pureed and not too watery for the best consistency.

What frosting pairs well with this cake?

Cream cheese frosting, chocolate ganache, or even a simple dusting of powdered sugar works wonderfully.

Can I make this cake vegan?

Yes! Replace the eggs with flax eggs and use dairy-free chocolate and milk.

How do I keep the cake from becoming dry?

Ensure you don’t overbake it, and store it properly in an airtight container.

Can I use almond or coconut flour?

It’s best to use a gluten-free flour blend, as almond or coconut flour alone may alter the texture significantly.

Can I add more chocolate flavor?

Yes! Add extra chocolate chips or a tablespoon of espresso powder to enhance the chocolate richness.

Is this cake overly sweet?

No, it has a balanced sweetness from the sugars and pumpkin, but you can reduce the sugar slightly if desired.

Can I make this into cupcakes?

Yes, divide the batter into muffin tins and bake for 18-20 minutes until a toothpick comes out clean.

What can I serve with this cake?

Vanilla ice cream, whipped cream, or a warm caramel drizzle pair beautifully with this cake.

Conclusion

This gluten-free pumpkin chocolate cake is an absolute treat, offering an indulgent yet wholesome dessert perfect for any occasion. Its rich chocolate flavor, balanced with warm spices and pumpkin, creates an unforgettable experience. Whether you serve it plain, with frosting, or a scoop of ice cream, this cake is guaranteed to impress. Try it today and enjoy every moist, chocolatey bite!

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