Gluten Free Chocolate Pumpkin Cake

If you're looking for something a little different this fall, then this gluten free chocolate pumpkin cake is the perfect recipe for you! It has all the fall flavors, plus chocolate (yum) which pairs perfectly with fall spices. And with the black and orange stripes this would make a perfect dessert for Halloween or even a contender for Thanksgiving for when you can't eat one more slice of pumpkin pie.

I originally created this cake way back in 2017 after seeing this amazing Zebra Bundt Cake on Instagram. Bakers Royale was one of the first bloggers I ever followed and I used Naomi's method for the stripes in my cake.

Ingredients

• Gluten Free 1-to-1 Flour Blend - I use Bob's Red Mill brand flour in most of my baking. You can use the blend of your choice, but ensure that it contains xanthan gum otherwise you will need to add it.
• Baking Powder and Baking Soda
• Pumpkin Pie Spice - If you don't have pumpkin pie spice, use the following: 1 teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, ⅛ teaspoon cloves, ⅛ teaspoon allspice.
• Salt - Salt is a critical ingredient in desserts, don't be tempted to omit it.
• Vegan Butter - I use either Miyokos brand vegan butter or County Crock plant butter for my recipes. You can use the vegan butter of your choice. If you're not dairy free, use regular butter in the same measure.
• Oil - I use olive oil in my baking, but any light flavored cooking oil will work. The combination of oil and butter makes a rich cake that stays moist longer.
• Vanilla
• Eggs - This cake uses four eggs, so I wouldn't recommend trying to make it egg free.
• Pumpkin Puree - make sure to use puree and not pumpkin pie filling. Since this recipes uses less than a full can, check out my suggestions for using the leftover filling.
• Non Dairy Milk - I use oat milk or coconut milk, but any non-dairy milk or regular milk will work in the same measure.
• Cocoa Powder - I use Hershey's brand of unsweetened cocoa, which is gluten free.
• Water

See recipe card for quantities.

How to make a chocolate pumpkin cake

This cake is easy to make, but you should follow the directions closely. The order and mixing time is important to make your cake turn out perfect.

Begin by greasing and flouring a 12-cup bundt pan to keep the cake from sticking.

STEP 1: Whisk together the gluten free flour, baking powder, baking soda, salt and pumpkin pie spice in a small bowl.

STEP 2: Cream the butter and sugar on medium speed for about 2 minutes until it appears like wet sand.

STEP 3: Add the oil and beat again until fluffy.

STEP 4: Add the vanilla. Then beat the eggs in one at a time.

STEP 5: Alternate adding the dry ingredients and the milk and pumpkin. Stir just until mixed.

STEP 6: Combine the cocoa powder and water until it forms a chocolate sauce.

STEP 7: Add 2 cups of pumpkin cake batter to the chocolate sauce.

STEP 8: Fold the pumpkin cake batter into the chocolate until it is evenly combined.

How to make a marbled bundt cake

Although this cake looks special on the inside, it's actually a very easy technique to do.

• Start with ⅓ cup of the pumpkin cake batter.
• Add ⅓ cup of the chocolate pumpkin cake batter directly on top of the pumpkin dollop.
• Continue to alternate batters, placing it directly on top of the pile each time. It will slowly ease its way around the whole pan.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. If you store it in the refrigerator it will last a few extra days (5-6 days).

You can also freeze this cake. Do not add the topping before freezing. Wrap the cake in several layers of plastic wrap and store in a freezer safe bag or container for up to 3 months. Thaw overnight in the refrigerator before topping and serving.

Freeze individual slices by cutting them and wrapping them in plastic wrap and storing in a freezer safe container. Thaw overnight before serving.