You don't have to skip the chocolate just because it's pumpkin spice season. This delicious moist pumpkin chocolate chip cake is the perfect treat that combines the best of both worlds!
I like to call this a pumpkin snack cake, because it's a no-fuss, no frosting easy fall dessert that is great with a cup of coffee or to tuck into a lunch box. The combination of dairy free white chocolate chips and dark chocolate chips is a wonderful compliment to the warm flavors of pumpkin.
This recipes only uses 1 cup of pumpkin puree, so what will you make with the leftover pumpkin? I recommend my gluten free pumpkin chocolate chip cookies or this delicious pumpkin coffee cake.
Ingredient Notes
This delicious cake recipe uses a handful of simple ingredients, most of which are pantry staples. It is both gluten free and dairy free as written.
- Gluten-Free Flour Blend - I used Bob's Red Mill 1-to-1 gluten free flour blend for this cake recipe. You can use the brand of your choice, but ensure it contain xanthan gum or a similar binder. I have not tested this recipe with any other flour brands, so you results may vary. For the best results, you should always weigh your flour.
- Non-Dairy Milk - I used unsweetened coconut milk in this recipe, but any plant based milk will work fine. If you're not dairy free, use regular milk in the same measure.
- Pure Pumpkin Puree - Make sure you're using pumpkin purée and NOT pumpkin pie filling. The latter contains sugar and spices, plus other ingredients, which are not needed in this cake. I typically use Libby's canned pumpkin, which is gluten free. Allergen Free Chocolate Chips - I used a mix of the Enjoy Life mini white chocolate chips and mini dark chocolate chips for this cake. I love the black and white effect after baking and the extra sweetness of the white chocolate was a nice pairing with the pumpkin flavor. You can use your favorite chocolate chips.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use regular milk to replace the plant based milk.
- Chocolate Switchup - Instead of half white chocolate and half dark chocolate, use whatever ratio you want or go all one or the other. Semi-sweet chocolate chips would also be a great addition to this recipe.
- Get Nutty - Add in ½ cup of chopped nuts. I think pecans would be delicious in this recipe.
How to Make a Chocolate Chip Pumpkin Cake
You're going to love how easy it is to make this moist pumpkin cake. Before you begin mixing, line a 9-inch square baking pan with parchment paper.
I think this cake is delicious just as it is, but if you prefer frosting on top I think my dairy free cream cheese frosting would be the perfect choice!
STEP 1: Combine the gluten free flour, baking powder, salt, cinnamon and pumpkin pie spice in a small bowl. Whisk together to mix well.
STEP 2: Add the sugar, oil and maple syrup to a large mixing bowl. Beat on medium speed for 2-3 minutes until it resembles wet sand.
STEP 3: Add the vanilla to the mixing bowl. Then add the eggs one at a time, beating for 60 seconds between each addition.
STEP 4: Combine the milk and pumpkin puree together.
Turn the mixer to low speed and add half of the dry ingredients followed by half wet ingredients. Repeat with the remaining ingredients. Stir until just combined.
STEP 5: Remove the bowl from the mixer. Add the chocolate chips and fold it together with a rubber spatula.
STEP 6: Pour the pumpkin cake batter into your prepared baking pan. Sprinkle a few chocolate chips on top for decoration.
Let the cake batter rest at room temperature for 10 minutes, then bake.
Expert Tip
To test the cake for done, gently poke the top center of the cake. If it springs right back, it is baked through. If it leaves a finger indentation, bake another 2-3 minutes and check again.
Storage
Store leftover pumpkin chocolate chip cake in an airtight container at room temperature for 2-3 days. This cake is very moist and will stay that way for several days.
More pumpkin recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Pumpkin Chocolate Chip Cake
Equipment
- 9x9 Baking Pan
Ingredients
- 1 ⅔ Cups Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 ¾ teaspoons Baking Powder
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- ½ teaspoon Pumpkin Pie Spice
- 6 Tablespoons Oil
- 1 ¼ Cup Sugar
- 2 Tablespoons Maple Syrup
- 2 Eggs
- 1 teaspoon Vanilla
- 2 Tablespoons Non Dairy Milk
- 1 Cup Pumpkin Puree
- 1 Cup Allergen Free Chocolate Chips I used half white and half dark chocolate
Instructions
- Preheat the oven to 350 °F (177 °C) degrees. Line a 9-inch square baking pan with parchment paper and set aside.
- In a small bowl, combine gluten free flour, baking powder, salt, cinnamon, and pumpkin pie spice. Whisk together until well mixed. Set aside.1 ⅔ Cups Gluten Free 1-to-1 Flour Blend, 1 ¾ teaspoons Baking Powder, ½ teaspoon Salt, ½ teaspoon Cinnamon, ½ teaspoon Pumpkin Pie Spice
- In the bowl of an electric mixer, combine oil, sugar and maple syrup. Beat on medium speed for 2-3 minutes. It should resemble wet sand.6 Tablespoons Oil, 1 ¼ Cup Sugar, 2 Tablespoons Maple Syrup
- Add the vanilla, followed by the eggs one at a time, mixing for 60 seconds between each addition. Scrape down the bowl.1 teaspoon Vanilla, 2 Eggs
- Combine the milk and pumpkin puree and stir together.2 Tablespoons Non Dairy Milk, 1 Cup Pumpkin Puree
- Turn the mixer to the lowest setting. Add half of the dry ingredients, followed by half of the pumpkin mixture. Repeat with the remaining flour and pumpkin. Mix until just combined.
- Remove the bowl from the mixer and add ¾ cup of chocolate chips. Fold it together by hand with a spatula.1 Cup Allergen Free Chocolate Chips
- Pour the cake batter into your prepared pan. Sprinkle the remaining chocolate chips on top. Let it rest for about 10 minutes before baking.
- Bake in the preheated oven for 30-35 minutes, until the top springs back when gently poked.
- Remove from the oven and cool the cake in the pan for 10 minutes, then transfer the cake out onto a wire rack to cool completely.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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