If you're looking for something a little different this fall, then this 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.
- 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.
- 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.
- 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.
- Milk - I use oat milk or coconut milk, but any non-dairy milk or regular milk will work in the same measure.
- Cocoa Powder
See recipe card for quantities.
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.
Whisk together the gluten free flour, baking powder, baking soda, salt and pumpkin pie spice in a small bowl.
Cream the butter and sugar on medium speed for about 2 minutes until it appears like wet sand.
Add the oil and beat again until fluffy.
Add the vanilla. Then beat the eggs in one at a time.
Alternate adding the dry ingredients and the milk and pumpkin. Stir just until mixed.
Combine the cocoa powder and water until it forms a chocolate sauce.
Add 2 cups of pumpkin cake batter to the chocolate sauce.
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.
I have shown this cake covered with chocolate ganache and mini chocolate chips. Both are optional. It would be equally delicious with a sprinkle of powdered sugar or cocoa powder. Or top your chocolate ganache with Halloween sprinkles instead of chocolate chips.
- Mix the cocoa powder and water directly into the batter to make the entire cake chocolate colored and skip the marbling technique.
- Leave the cocoa powder step out entirely and just make it a gluten free pumpkin cake.
- Mix 1 cup of chocolate chips into the cake batter before baking.
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.
Yes, this amount of cake batter will fit in two loaf pans or two 9-inch round pans. For loaf pans, cook for about 50 minutes, for 9-inch rounds, cook for about 23-25 minutes.
If you've followed the directions above without making any substitutions, then there are two reasons your cake could be dry.
First, if you've not measured your flour correctly. You should always spoon your flour into a measuring cup and level off the top. Do not scoop the measuring cup into the flour.
Second, overbaking will cause the cake to be dry. Once the inside of the cake reaches a temperature of 200F the moisture is starting to evaporate. So if possible, check your cake temperature with a thermometer to make sure it's done.
Bundt pans can be tricky, especially if the pattern is complex. Check out my post on how to grease a pan for all the tips and tricks.
Oil allows more moisture to be used in the cake. By adding a mix of oil and butter, we get the added moisture and the richness that butter brings. Do not be tempted to use only butter because there will be too much liquid in the batter.
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Gluten Free Chocolate Pumpkin Bundt Cake
- 2 ⅓ Cups Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 ½ teaspoon Pumpkin Pie Spice
- ⅓ Cup Vegan Butter or substitute with regular butter
- 2 Cups Sugar
- ½ Cup Olive Oil
- 1 teaspoon Vanilla
- 4 Eggs
- ⅓ Cup Non Dairy Milk or substitute regular milk
- 1 ¼ Cups Pumpkin Puree
- ½ Cup Cocoa Powder
- 7 Tablespoons Water
For the Ganache Topping
- 1 Cup Allergen Free Chocolate Chips
- ⅔ Cup Non-Dairy Heavy Cream
- Allergen Free Mini Chocolate Chips optional
- Preheat oven to 350F degrees. Grease and flour a 12-cup bundt pan.
- In a small bowl, combine flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk together until well mixed. Set aside.2 ⅓ Cups Gluten Free 1-to-1 Flour Blend, 2 teaspoons Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt, 1 ½ teaspoon Pumpkin Pie Spice
- Add the butter and sugar to the bowl of an electric mixer. Beat on medium speed for 2-3 minutes until it resembles wet sand.⅓ Cup Vegan Butter, 2 Cups Sugar
- Add the oil and beat for another 2 minutes until it is fluffy.½ Cup Olive Oil
- Add the vanilla. Then add the eggs one at a time beating for 30 seconds between each addition.1 teaspoon Vanilla, 4 Eggs
- Turn the mixer to the lowest speed. Add half of the flour mixture, following by half of the milk and half of the pumpkin puree. Repeat with the remaining ingredients. Stir just until combined.⅓ Cup Non Dairy Milk, 1 ¼ Cups Pumpkin Puree
- In a small bowl, combine the cocoa powder and water. Whisk until it resembles chocolate sauce.½ Cup Cocoa Powder, 7 Tablespoons Water
- Add 2 cups of the pumpkin cake batter to the chocolate sauce and fold it together with a spatula until it is chocolate batter even in color.
to marble the cake
- Scoop ⅓ cup of the pumpkin batter into the prepared bundt pan.
- Follow with ⅓ cup of the chocolate batter placed directly on top of the pumpkin batter blob.
- Repeat this process, alternating colors, and always placing the new blob of batter directly on top of the pile. The batter will naturally spread to fill the pan.
- Bake the cake in the preheated oven for 50 minutes or until the top springs back when gently poked and the interior temperature measures 205F degrees.
- Remove cake from oven and cool in the pan for 15 minutes.
- Gently work your way around the edge of the pan, loosening the cake from the sides. Give the pan a couple of taps on the counter. Then cover the top with a wire cooling rack and flip it over to release the cake. Continue to cool completely before covering with ganache if using.
To make the ganache topping
- Pour the chocolate chips into a heat safe bowl.1 Cup Allergen Free Chocolate Chips
- Heat the non-dairy creamer in a microwave safe dish for about 90 seconds.⅔ Cup Non-Dairy Heavy Cream
- Pour the hot cream over the chocolate chips and let them sit for 5 minutes. After they have sat, use a whisk to stir the mixture until all of the chocolate chunks are melted in and the chocolate is smooth.
- Pour over the cooled cake. Top with sprinkles or mini chocolate chips.Allergen Free Mini Chocolate Chips
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.
Can you sub the sugar for coconut sugar? I don’t use regular sugar?
I haven't tried it, but I think it should work fine. It should be a 1 to 1 substitution.