Gluten Free Pumpkin Chocolate Chip Cake

by Marla on September 30, 2013 · 59 comments

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Gluten Free Pumpkin Chocolate Chip Cake | FamilyFreshCooking.com

Happy Monday! I hope you had a fabulous weekend. I sure did. There was lots of hikes & outdoors time. Our crazy rain storms have subsided and now there are frosty mornings and bluebird skies during the day.

We have had some snow & the aspen trees are all shades of gold, red & green. What does all that mean? I crave pumpkin. Lots & lots of pumpkin.

Welcome Gluten Free Pumpkin Chocolate Chip Cake to your world. You will be very glad you did.

Gluten Free Pumpkin Chocolate Chip Cake | FamilyFreshCooking.com

Soooooo. Not only is this cake gluten free ~ but I sweetened it with pure honey. The chocolate chips add some more sweetness.

This cake is perfectly moist with a delectable crumb. Once you dig in you will be hooked.

Gluten Free Pumpkin Chocolate Chip Cake | FamilyFreshCooking.com

We dipped ours in some vanilla & chocolate whipped cream, that I happened to have from some cupcakes I was styling. With or without that your taste buds will be really happy.

Gluten Free Pumpkin Chocolate Chip Cake | FamilyFreshCooking.com

You could serve this as a holiday dessert ~ it would be great for ThanksgivingHalloween too.

Gluten Free Pumpkin Chocolate Chip Cake | FamilyFreshCooking.com

It would also be wonderful for a more decadent breakfast or brunch.

Smiley | FamilyFreshCooking.com

Mr. Smiles was watching this photo shoot with lots of anticipation for a big slice of cake.

Gluten Free Pumpkin Chocolate Chip Cake | FamilyFreshCooking.com

And you know what? He sure won me over & got one!

Gluten Free Pumpkin Chocolate Chip Cake | FamilyFreshCooking.com

Gluten Free Pumpkin Chocolate Chip Cake

Rating: 51

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 10-12 servings

Gluten Free Pumpkin Chocolate Chip Cake

Ingredients

  • 2 cups (220 g) Gluten-Free Oat Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon fine Sea Salt
  • 1/2 teaspoon ground Cinnamon
  • 1/2 teaspoon Pumpkin Pie Spice
  • 1/2 cup (170 g) Honey
  • 1 cup (240 g) unsweetened Pumpkin (not sweet pumpkin pie mix)
  • 1 cup Milk (I used fat free cow's milk) you can also use a unsweetened vegan milk
  • 1 large Egg, whisked
  • 1 teaspoon pure Vanilla Extract
  • 2 tablespoons Coconut Oil, melted
  • 1 cup (240 g) Dark Chocolate Chips, divided

Method

  • Pre heat oven to 375 degrees F with the rack in the middle. Spray or cover a 8 X 2 inch round cake pan with parchment paper. Whisk together dry ingredients. In another bowl combine wet ingredients. You might need to heat the honey a bit so you can stir it easily.Combine all ingredients to form a batter (fold in 1/2 cup of chocolate chips last.)
  • Spoon batter into prepared cake pan. Top with the other 1/2 cup of chocolate chips. Bake for about 25-28 minutes or until a skewer comes out virtually crumb free.
  • Serve as is or with freshly whipped cream.
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{ 59 comments… read them below or add one }

1 Rosa September 30, 2013 at 5:54 am

A fabulous cake! It looks so moist and delicious.

Cheers,

Rosa

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2 Maria September 30, 2013 at 6:03 am

I’m crazy for pumpkin! Love this cake!

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3 Laura (Blogging Over Thyme) September 30, 2013 at 6:11 am

This looks so wonderful! I need to make more baked goods with oat flour–it is such a great ingredient and its so easy to make your own version right at home (with a Vitamix).

Beautiful!

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4 Marla October 5, 2013 at 4:56 am

It really is so easy to make on your own! Hope you can try this soon :)

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5 Jenny Flake September 30, 2013 at 6:30 am

What a gorgeous chocolate chip cake! Lovely pictures :) xoxo

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6 Marla October 5, 2013 at 4:57 am

Thanks so much Jenny!

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7 Tieghan September 30, 2013 at 6:31 am

This looks so good. I love chocolate and pumpkin together, i think it is a great combo! Beautiful photos! Oh and our weather as been so pretty. The trees are perfect right now! Nothing beat this time in the mountains!

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8 Marla October 5, 2013 at 4:58 am

You are sooooo right!! Being here in the mountains for all seasons is amazing. Thrilled we made the move!

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9 Julie @ Table for Two September 30, 2013 at 6:45 am

yum!! bring on the pumpkin and chocolate! this cake looks wonderful!

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10 Marla October 5, 2013 at 4:59 am

Good attitude Julie!

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11 Marian (Sweetopia) September 30, 2013 at 7:14 am

Absolutely stunning, Marla!

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12 Shundara@SavyNaturalista September 30, 2013 at 7:36 am

Beautiful bread looks perfect for an afternoon tea party..

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13 Marla October 5, 2013 at 5:01 am

Would be ideal for an afternoon tea party!!

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14 Aimee Wimbush-Bourque September 30, 2013 at 7:43 am

So, so pretty Marla!! You captured the natural beauty of fall. Can’t wait to try this cake and love that it is sugar-free.

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15 Marla October 5, 2013 at 5:01 am

Thanks Aimee ~ I had so much fun with this shoot!

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16 Katrina @ Warm Vanilla Sugar September 30, 2013 at 8:06 am

Gluten free or not, this sounds delicious Marla! Love :)

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17 HeatherChristo September 30, 2013 at 9:03 am

These photo’s are completely stunning. And I love that this gluten free cake looks like it has such a nice crumb to it!

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18 Marla October 5, 2013 at 5:02 am

Heather, I was really pleased with that crumb too ~ thanks for noticing the details :)

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19 Yvette September 30, 2013 at 9:26 am

Fall in Colorado is so gorgeous! Your pumpkin chocolate chip cake looks like the perfect way to celebrate the season. Beautiful photos!

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20 Marla October 5, 2013 at 5:03 am

Fall here is breathtaking!!! So hard not to have my camera glued to my face at all times!

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21 Meg @ Beard and Bonnet September 30, 2013 at 9:54 am

Whoa! That is one gorgeous cake and one handsome little man! Thanks so much for sharing:)

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22 Marla September 30, 2013 at 10:40 am

Awwwww…thanks Meg ~ I’ll tell him you said that ;)

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23 naomi September 30, 2013 at 10:01 am

So Fall perfect and so delicious looking, Marla.

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24 Toni | Boulder Locavore September 30, 2013 at 10:17 am

Lovely recipe and scene Marla! So fall. Love using oat flour and I’m sure it would make this cake a lovely texture too.

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25 Marla October 5, 2013 at 5:04 am

Toni, the oat flour really is so flavorful & the texture always seems to work for me too :)

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26 Averie @ Averie Cooks September 30, 2013 at 11:00 am

Marla this is stunning!!! I have a choc chip pumpkin bundt cake that’s one of my faves but it’s not GF and I’ve been asked by ppl how to make it GF. I will just be sending them here now. Beautiful images!!! And great flavors! Pinned!

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27 Liz @ The Lemon Bowl September 30, 2013 at 12:04 pm

I adore pumpkin and chocolate together – such a beautiful cake!

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28 Kiran @ KiranTarun.com September 30, 2013 at 12:20 pm

Divine! And I love that you shot it all outdoors :)

Pinned!

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29 Marla October 5, 2013 at 5:04 am

Thanks Kiran ~ I will be doing lots more outdoor shoots from now on. A nice change!

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30 Gaby September 30, 2013 at 2:21 pm

chocolate chip pumpkin cake is my absolute favorite thing to make this time of year! Pumped to try your recipe!

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31 Marla October 1, 2013 at 8:22 am

Oh girl ~ we are on the same page. Hopefully you can make your cake soon!

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32 Stacy | Wicked Good Kitchen September 30, 2013 at 3:18 pm

Certified gluten-free oat flour is a life saver for those on a gluten-free diet and performs so well in quick breads. LOVE this recipe for Pumpkin Chocolate Chip Cake. Perfect for fall! Like how you go all-natural and sweeten with honey or agave. Gorgeous styling and photography, too, m’lady. Thanks for sharing!

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33 Marla October 1, 2013 at 8:24 am

It really is a lifesaver ~ Oat flour (other than blanched almond flour) is my all time favorite. I love how healthy it is and how versatile. Glad you like the cake and thanks for the photo compliments!

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34 Laura (Tutti Dolci) September 30, 2013 at 4:03 pm

I love pumpkin with chocolate, a fall delight!

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35 Sommer @ ASpicyPerspective September 30, 2013 at 7:00 pm

Love this cake, Marla! So perfect for fall!

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36 Jennifer October 1, 2013 at 11:45 am

could you sub the oat flour for chickpeas blended down ? I dont like the calorie content in flour and with beans it makes it full of fiber

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37 Marla October 2, 2013 at 4:09 am

I am not sure. You can try if that is something you prefer. Good luck!

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38 Jess October 2, 2013 at 7:34 am

Could you use regular flour if you aren’t worried about being gluten free?

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39 Marla October 2, 2013 at 8:02 am

You can try it that way Jess ~ though I have not tested with any other flours. If you try please let us know how it turns out :)

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40 Paula @ Vintage Kitchen Notes October 2, 2013 at 9:25 am

It has oats in it, how awesome! Love the ingredients in this recipe Marla, and gf is such an extra bonus. Gorgeous cake!

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41 Marla October 5, 2013 at 5:05 am

Thanks Paula! hopefully you can taste test this cake real soon ;)

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42 Traci October 2, 2013 at 11:37 am

Just made this today on a rainy day and it is SCRUMPTIOUS! I didn’t have oat flour on hand, and do not require gluten-free, so I substituted 1 1/2 c. spelt flour (ancient grain but not technically gluten-free) and 1/2 c. amaranth flour (gluten-free). Can’t wait for the family to come home after school to this goodness!

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43 Marla October 5, 2013 at 5:06 am

Hi Traci, thanks for sharing your version with us. LOVE how you improvised with the ingredients you had on hand. So smart. Hope everyone enjoyed :)

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44 Jen Davis October 4, 2013 at 7:41 pm

I made this today using the exact recipe and I love it! So delicious and it made the house smell so amazing. It was wet and dreary fall day here and this was really nice for everyone to come home to. Thanks!

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45 Marla October 4, 2013 at 8:19 pm

Hi Jen, thanks so much for stopping by & sharing your success with this cake. Glad you all enjoyed it :)

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46 Michelle October 6, 2013 at 6:09 am

As I also can’t eat oats. …I wad wondering if you thought almond flour would work instead of oat flour. Cake looks beautiful!

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47 Marla October 6, 2013 at 8:47 am

You can test drive the almond flour ~ though I have not tested the measurements & functionality for that in this recipe. I do love almond flour. Please let us know how it turns out if you try it!

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48 The Healthy Apple October 6, 2013 at 10:36 am

LOVE this cake, Marla. Looks amazing and I cannot wait to try it. So perfect for fall. Have a great Sunday! Hope you are well!
xxxoo

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49 Traci October 9, 2013 at 11:00 am

I am now putting this into the oven for the second time this week! It is a huge hit in our house! The first time I used whole wheat spelt flour, and this time I am using a gluten-free blend. The only change I made was to add 3/4 of the chocolate chips to the batter and sprinkle the rest on top. A total keeper!

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50 Shannon Houlihan October 10, 2013 at 3:56 pm

I bake something every time I go home from school on the weekends, and I decided to make this last weekend. It was fantastic! My family loved it and the best part was that I had left overs take back to school! It’s definitely a keeper.

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51 Marla October 11, 2013 at 3:42 am

Hi Shannon ~ I am so thrilled to hear that. The leftovers are the best part!!

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52 Pascal October 19, 2013 at 12:26 pm

Thanks for this delicious recipe! My father in law is gluten intolerant and I was looking for something “new” … He loved it (he didn’t say so but I know him quite a bit now)!
I’ve just bookmarked this page and will definitely bake it once again very soon! Brilliant!

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53 Jessica @ Food Luv Bites November 17, 2013 at 1:48 pm

With all these holiday goodness, I’m def going to fit this one into my “to make list” yummm.

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54 Lindsay November 28, 2013 at 5:34 am

I made this last night for thanksgiving today for my son. Should I have refrigerated it or was leaving it on counter ok?? I didn’t even think about that until this morning :( please let me know

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55 Marla November 28, 2013 at 6:20 am

I is fine to leave it out. After a day I tend to cut slices & store it in an airtight container in the fridge :) Happy Thanksgiving!

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56 Pop Chef December 9, 2013 at 8:22 am

Good post. It looks like that pumpkin chocolate chip cake didn’t last very long.

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57 Contessa September 13, 2014 at 7:06 am

Hmmmm, mine didn’t turn out so cake-like – no delectable crumb here. I want to say mine turned out like more of a firmer flan type dessert. I wonder what I did “wrong”.

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58 Marla September 14, 2014 at 7:20 am

Hi! So sorry to hear that. Did you try using a toothpick to check for doneness? There should be little to no crumb left on a toothpick when the cake is done baking. If there is more than that you need to keep the cake in the oven longer.

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59 Amy October 8, 2014 at 2:46 pm

This sounds delicious – I love that there’s coconut oil in this. Plus pumpkin makes everything better!

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