Gluten Free Cooking

Gluten Free Pumpkin Cake


This is the time of year there is Pumpkin flavored everything, I love pumpkin but only when it’s appropriate, ie: pie, cake and coffee!  One of my best friends is literally obsessed about Pumpkin flavored everything I love her dearly but I can’t handle “everything” pumpkin flavored. But I love this Pumpkin Cake with chocolate frosting. This recipe is dedicated to her, except she hates cake but I bet I could get her to eat this cake!

Gluten Free Pumpkin Cake with Chocolate Frosting

Dry Ingredients:

  • 1 & ½ cups gluten-free flour mix (I like Nameste or cup4cup)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg

Wet Ingredients:

  • 3 eggs
  • 1 cup coconut sugar or  1/2 cup cane sugar and 1/2 cup brown sugar
  • 1 cup pumpkin puree
  • ½ cup unsweetened applesauce
  • ½ cup melted coconut oil or butter
  • 1 teaspoon vanilla extract
  • 1 Tablespoon orange zest

Chocolate Frosting:

  • 1 cup mini chocolate chips
  • 1/2 cup milk
  • 1/4 cup coconut oil or butter
  • 1 teaspoon vanilla extract


  1. If you are using coconut oil in your recipe bring eggs, applesauce and pumpkin to room temperature to keep the coconut oil from solidifying once it’s added to the wet ingredients.
  2. Preheat oven to 325 degrees. Grease bundt cake pan or metal 9″x 13″ cake pan with coconut oil and set aside.
  3. Combine dry ingredients: gluten-free flour mix, salt, baking soda, baking powder, and spices in a bowl and whisk to combine.
  4. With counter top mixer beat eggs and sugar until well combined. Then add pumpkin, applesauce, melted coconut oil, vanilla extract and orange zest and mix until combined.
  5. With your mixer on low slowly add your dry ingredients into your wet ingredients and mix until combined, be careful to not over mix.
  6. Pour your batter into greased cake pan and bake at 325 degrees for 35-40 minutes or until a inserted tooth pick comes out clean.
  7. Let cake cool if using bundt pan. Once cool flip bundt pan upside down onto nice plate cake should easily pop out. If using 9″x13″ pan leave in pan and let cool before frosting.
  8. For frosting in double broiler over medium low heat combine mini chocolate chips, milk, coconut oil  until melted and you have a smooth texture. Remove from heat and stir in vanilla extract. Let frosting cool about 20 minutes before pouring over cake to frost.

Hope you enjoy this cake as much as I do!

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