Gluten Free Spiced Chocolate Pumpkin Cake

This Gluten Free Spiced Chocolate Pumpkin Cake is a chocolatey twist on my Gluten Free Pumpkin Bars. This moist, tender cake combines the earthy sweetness of pumpkin with the bold flavors of cocoa, cinnamon, and a dash of cayenne for a unique kick. Topped with Spiced Cream Cheese Frosting, it creates a delicious finish that perfectly matches the chocolate and spice flavors. While this cake is delightful on the day it’s baked, the flavors deepen and improve by the second day, making it an excellent make-ahead dessert option.

Recipe Ingredient Notes

Gluten Free Flour: I tested this Gluten Free Spiced Chocolate Pumpkin Cake recipe using three different flour blends: my own gluten-free blend, King Arthur Measure for Measure, and Bob’s Red Mill 1-to-1. All three produced a tender, moist crumb and excellent flavor. Though I haven’t tried other gluten-free flours in this recipe, they may work well too. For best results, choose a blend that includes xanthan gum to help create the ideal texture in this delicious gluten-free cake.

Dutch Cocoa Powder: Using Dutch processed cocoa powder enhances this spiced chocolate cake with a rich chocolate flavor and a darker color, bringing depth and intensity to each bite. In contrast, natural cocoa powder could make the cake lighter in color and somewhat milder in chocolate taste. The Dutch process neutralizes acidity, which gives a smoother, less tangy profile ideal for pairing with warm spices. Always use unsweetened cocoa powder to control sweetness and let the chocolate and spices shine.

Pumpkin Purée: Adding pumpkin to chocolate cake brings moisture, flavor, and a bit of extra richness. Pumpkin puree has a naturally smooth, creamy texture, which helps create a tender, moist crumb without needing extra fat. It also adds a subtle earthy sweetness that complements chocolate beautifully, intensifying its flavor without overpowering it. Pumpkin is full of fiber and nutrients, so it also sneaks in a healthy boost while keeping the cake soft and flavorful. For the best results, use 100% pure canned pumpkin Purée. Some pumpkin purée brands can be wetter than others, so if yours appears watery, gently blot it with paper towels to remove excess moisture. I recommend the canned pumpkin sold at Aldi—it’s a favorite for its quality and consistency!

Butter & Oil: I use a combination of unsalted butter and oil. Like canola oil or grapeseed oil, even a mild olive oil would work here. The butter gives the gluten-free chocolate pumpkin cake a lovely flavor while the oil keeps the crumb tender and moist.

Spices: This cake uses a combination of Pumpkin Spice, Cinnamon, and a generous pinch of cayenne pepper. Additionally, the gentle heat from cayenne complements cocoa's natural bitterness, making the chocolate flavor taste even deeper and more intense. Feel free to adjust the amount of cayenne to your liking.

Cream Cheese: For the spiced cream cheese frosting I use a full-fat block/brick of cream cheese.

How to make a Spiced Chocolate Pumpkin Cake

Why I love this gluten free spiced chocolate cake aside from its amazing flavor and texture? You don’t need a stand mixer or electric hand mixer to make the cake—only for the cream cheese frosting. The cake batter comes together in a single mixing bowl with just a whisk. For baking, I recommend an 8x8-inch square pan for the perfect thickness. If you decide to use a 9x9-inch pan, remember to adjust the baking time, as the cake will be thinner and bake more quickly.

1. Preheat the oven to 350F and line an square 8" pan with parchment paper and set aside. Make sure to leave some overhang which will help to remove the spiced chocolate pumpkin cake from the pan once it has been baked.
2. In a small bowl sift together the gluten free flour, cocoa powder, baking powder, baking soda, and kosher salt. Set aside. Cocoa powder tends to be lumpy so I always recommend sifting it.
3. In a microwave-safe bowl, carefully melt the unsalted butter. Once fully melted, stir in the vegetable oil, along with the pumpkin pie spice, cinnamon, and cayenne pepper (if using). Mixing the spices into the warmed fat allows them to bloom, enhancing their flavors. Set the mixture aside and let it cool for a few minutes before using.
4. To a large mixing bowl add the brown sugar, granulated sugar, pumpkin puree, room temperature eggs, and vanilla extract.

5. Add the cooled butter and oil mixture to the wet ingredients, then whisk everything together until the pumpkin mixture is smooth.
6. Next, gradually incorporate the sifted dry ingredients into the wet ingredients, whisking until fully combined. At this stage, the batter will be quite thick.
7. Lastly, add the warm water to the pumpkin chocolate cake batter. Pour in the warm water gradually, stirring continuously until fully blended for a rich and velvety texture. The warmth helps dissolve the cocoa powder more effectively, enhancing the chocolate flavor and ensuring a smoother batter.

8. Transfer the gluten free pumpkin chocolate cake batter to the prepared pan, and use a small offset knife, the back of a spoon, or a spatula to smooth it out evenly. If you like gently tap the pan on the countertop a few times. This helps air bubbles rise to the surface and pop.
9. Bake the chocolate cake at 350°F for 34-36 minutes, or until the cake is set and a toothpick or cake tester inserted into the center comes out clean or with just a few crumbs attached. This is one of those cakes I rather underbake by a minute than overbake so I recommend checking it around 34 minutes. Remember, baking times always depend on the size of baking pan used as well as your oven. (The recommended baking time is for an 8" inch square baking pan)
10. Remove the spiced chocolate pumpkin cake from the oven and place it on a wire rack. Let it cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out. Allow it to cool completely on the rack before topping it with the frosting.

Spiced Cream Cheese Frosting (Small Batch)

I love adding a pinch or two of cayenne pepper to the spiced cream cheese frosting. You can always leave it out. It's delicious with the cinnamon and pumpkin pie spice.

1. To make the cream cheese frosting, combine room-temperature unsalted butter, powdered sugar (also known as icing sugar), brown sugar, a pinch of kosher salt, pumpkin pie spice (or cinnamon), cayenne pepper (if using) and a generous teaspoon of vanilla extract in a medium bowl. Using an electric hand mixer, blend until the mixture is lighter in color and fluffy. Alternatively, you can use a stand mixer with a paddle attachment.
2. Add the cream cheese and continue mixing until the frosting is light and fluffy, stopping halfway to scrape down the sides of the bowl with a flexible spatula. Taste and adjust the sweetness and spices as desired, mixing again until smooth.
3. To frost the gluten free spiced chocolate pumpkin cake, drop the frosting onto the center of the completely cooled cake and use a spoon or offset knife to spread it evenly. If you like decorate the cake with some chocolate curls or finely chopped chocolate shavings.
4. Chill the frosted cake in the fridge for at least 15-30 minutes before serving to allow the frosting to set, making it easier to slice.

The Spiced Cream Cheese Frosting is a delicious way to top this Spiced Chocolate Cake. But clearly you can always adjust to your own liking. The cake is delicious on its own with just a dusting of powdered sugar. It's also delicious with my Chocolate Sour Cream Frosting if you would like to go the chocolate route.

Storage & Freezing

Store any leftover Spiced Chocolate Pumpkin Cake in an airtight container in the refrigerator for up to 4 days. Due to the cream cheese frosting, it's best to avoid storing the cake at room temperature. The oil-based cake will remain moist and ready to enjoy straight from the fridge. If you prefer your frosting at room temperature, feel free to let the cake sit out for a bit before serving.

For longer storage, you can freeze slices of the frosted Spiced Chocolate Pumpkin Cake for up to one month. The cream cheese frosting will maintain its texture during freezing. You can also freeze the unfrosted cake for up to 2 months; just be sure to wrap it securely to prevent freezer burn. This way, you can savor your delicious Spiced Chocolate Pumpkin Cake whenever the craving strikes!

FAQ - Spiced Chocolate Pumpkin Cake