Gluten Free Chocolate Pumpkin Cake is a moist, tender pumpkin cake flavored with cocoa and finished with chocolate cream cheese frosting. It’s easy to make and irresistibly delicious.
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Gluten Free Chocolate Pumpkin Cake
This gluten free Chocolate Pumpkin Cake combines two favorite flavors—pumpkin spice and rich cocoa—into one moist, tender sheet cake. It’s inspired by classic gluten free chocolate and pumpkin cakes and topped with a creamy chocolate cream-cheese frosting for a decadent finish. It’s simple to prepare and makes a great dessert for gatherings, potlucks, and holiday tables.
What You Need To Know About This Cake
This recipe is baked in a 9×13 pan and yields about 16–20 servings, depending on portion size. If you want to make a layered cake, you can bake the batter in three 8-inch round pans and double the frosting. For a smaller cake, halve the recipe and bake in two 6-inch pans. The batter is forgiving and comes together quickly with basic kitchen equipment.
Key Ingredients
- Gluten free flour blend – use a reliable 1:1 blend formulated for baking. If your blend does not contain xanthan gum, add a small amount as listed in the ingredients.
- Dutch-processed cocoa powder – gives a deep, mellow chocolate flavor. Use a good-quality brand for best results.
- Pumpkin puree – use canned pumpkin puree (not pumpkin pie filling) for consistent moisture and flavor.
- Pumpkin pie spice – brings the warm fall-spice notes that pair beautifully with chocolate. Store-bought or a homemade mix both work.
- Hot water – a half cup of hot water added at the end helps the cocoa bloom and keeps the cake moist.
Equipment Needed
- 9×13 baking pan – metal, glass, or ceramic all work well; line with parchment if you want to lift the cake out.
- Mixing bowls – you’ll only need two bowls for dry and wet ingredients.
- Measuring cups and spoons – accurate measuring helps gluten free baking succeed.
- Utensils – whisk, spoon or spatula to combine the batter.
How to Make Gluten Free Chocolate Pumpkin Cake
- Preheat the oven to 350°F (175°C). Lightly spray a 9×13 pan. If you want to remove the cake from the pan, line it with parchment leaving an overhang for a sling.
- Whisk dry ingredients. In a medium bowl combine the gluten free flour, xanthan gum (if needed), cocoa powder, baking powder, baking soda, salt, and pumpkin pie spice. Break up any clumps of cocoa.
- Mix wet ingredients. In a large bowl whisk the eggs, pumpkin puree, granulated sugar, oil, and vanilla until smooth.
- Combine. Add the dry ingredients to the wet and stir just until combined. Gently stir in the hot water until incorporated and the batter is smooth.
- Bake. Pour the batter into the prepared pan and bake 30–35 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed. My oven needed the full 35 minutes.
- Cool completely. Allow the cake to cool in the pan on a rack before frosting.
- Frost and garnish. Once cooled, spread a batch of chocolate cream cheese frosting over the cake and finish with chocolate shavings, curls, or mini chips if desired.
Tips for Success
- Measure dry ingredients carefully. Fluff the flour, spoon it into the cup, and level it off to avoid packing too much flour into the recipe.
- Use room temperature eggs. Room-temperature ingredients blend more evenly and help the cake rise properly.
- Follow the recipe. This version has been developed for canned pumpkin puree and traditional eggs; substitutions can affect texture and moisture.
Other Gluten Free Desserts to Try
- Gluten free chocolate cupcakes
- Fudgy gluten free brownies
- Gluten free chocolate chip cookies
- Flourless chocolate peanut butter cake
- Gluten free red velvet cake
Share Your Results
I’d love to see your version of this cake. Tag your photos on social media with the blog handle or the recipe name so others can find your pictures and tips.
Gluten Free Chocolate Pumpkin Cake
Moist pumpkin cake with cocoa, finished with chocolate cream cheese frosting.
Prep Time: 15 minutes • Cook Time: 35 minutes • Total: 50 minutes
Servings: 16 • Author: Sharon Lachendro • Calories: ~235 kcal per serving
Ingredients
For the Cake
- 2 cups gluten free flour blend (see notes)
- 1 teaspoon xanthan gum (omit if your flour blend already contains it)
- 1 1/2 cups granulated sugar
- 1/2 cup Dutch-processed cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 teaspoon pumpkin pie spice
- 4 large eggs, room temperature
- 1 (15-oz) can pumpkin puree (NOT pie filling)
- 1 cup neutral oil (avocado, canola, or vegetable)
- 1 teaspoon pure vanilla extract
- 1/2 cup hot water
For the Frosting
- One batch chocolate cream cheese frosting
- Chocolate curls or shavings for garnish (optional)
Instructions
- Preheat oven to 350°F and prepare a 9×13 pan with nonstick spray or parchment.
- Whisk dry ingredients in a medium bowl and set aside.
- Whisk eggs, pumpkin puree, sugar, oil, and vanilla in a large bowl until smooth.
- Fold dry ingredients into the wet mixture, then stir in the hot water until combined.
- Pour batter into the pan and bake 30–35 minutes, until a tester comes out clean.
- Cool completely, then frost and garnish as desired.
Notes
- Use a reliable gluten free 1:1 flour blend for best texture. If your blend lacks xanthan gum, add as directed above.
- Good-quality Dutch-processed cocoa improves depth of flavor.
- The cake can be made ahead and refrigerated; cover tightly and bring to room temperature before serving.
- To freeze, slice into portions, freeze on a tray, then wrap individually for longer storage.
Recommended Tools (examples)
- Mixing bowls and measuring tools
- 9×13 cake pan
- Offset spatula for frosting
- Cooling rack
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