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A gluten free pumpkin chocolate chip cake cut into squares sitting on a wood table.
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Pumpkin Chocolate Chip Cake

This delicious pumpkin chocolate chip cake combines the flavors of Fall with melted chocolate for the best of both worlds! This easy to make gluten free snack cake will be on repeat all season long.
Prep Time: 25 minutes
Cook Time: 35 minutes
Resting Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 307 kcal

Ingredients

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 (247 g) 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 (78 g) Oil, 1 ¼ Cup (250 g) Sugar, 2 Tablespoons (45 g) 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 (100 g) Eggs
  • Combine the milk and pumpkin puree and stir together.
    2 Tablespoons (28 g) Non Dairy Milk, 1 Cup (244 g) 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 (170 g) 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

FLOUR NOTE: This is a very moist cake, so swapping the flour for another brand may result in disaster.  If you can't use Bob's Red Mill, definitely weigh the flour you choose.  You will need 247 grams.  
STORAGE: Store leftover cake in an airtight container at room temperature for up to 3 days.