Gluten-Free Pumpkin Chocolate Chip Cake Recipe

This gluten-free pumpkin chocolate chip cake is an often requested birthday cake in my family. We all love it year-round. The combination of the moist pumpkin cake and the chocolate chips is the best!

The pumpkin and chocolate chips are what make the cake. In an earlier post, I posted a recipe for my mom’s carrot cake recipe, my favorite cake for my birthday. Well, in this post I will be sharing a pumpkin chocolate chip bundt cake another awesome recipe that is one of my sister’s favorites for her birthday.

Like me, she asks for this cake pretty much every single birthday. I still think the carrot cake is better but I am a little biased and this is definitely good enough. I will not complain about getting to eat it – at least on my sister’s birthday!

I know the step to sit it sit for 10 minutes may seem unnecessary, but really it’s the trick to help it get thicker and bind a little so when you put in the mini chocolate chips, they don’t all go straight to the bottom. Yes, that does make the bottom of the cake taste really good, but then the rest of the cake barely has any chocolate chips, nor does it look pretty like this image.

To tell you the truth, I think a lot of the reason we like this recipe so much in our family is that my mom would always freeze way too much pumpkin in the fall and then try to think of ways to use it up throughout the year. Well, at least this recipe was good. She also had this chocolate cake recipe where she would put all the disgusting canned foods that we wouldn’t eat.

I remember her getting very creative with canned cherries. There must have been at least 100 bottles of them.  She made a smoothie with them. The only way I would eat it is if I plugged my nose and gulped it down fast. But then she found a spice cake recipe made to hide food in it and that way the cherries were semi-edible.

It has taken a few years for my mother to perfect this recipe and each time she makes it, the taste gets better and better. I hope you enjoy this cake that doesn’t taste like cake more like bread! It is a great recipe and you should consider giving it a try! Let us know how yours turns out and what you would do differently!

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Gluten-Free Pumpkin Chocolate Chip Cake Recipe

★★★★★

5 from 1 reviews

This is an often requested birthday cake in my family. We all love it year-round. The combination of the moist pumpkin cake and the chocolate chips * is the best!

• Author: Rebecca Baron
• Prep Time: 15
• Cook Time: 70
• Total Time: 85 Minutes
• Yield: 15 1x
• Category: Dessert
• Cuisine: Fall

Scale 1x2x3x

Ingredients

Wet Ingredients

• 4 Eggs
• 1 Cup Vegetable Oil of Choice
• 2 Cups Fresh Pumpkin or 1 15 oz. Can of Pumpkin Puree

Dry Ingredients

• 1 1/2 Cups Sugar
• 1/2 Cup Brown Sugar
• 2 1/2 Cups Gluten-Free White Flour Blend
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1 1/2 tsp Cinnamon
• 1/4 tsp Allspice
• 1/2 tsp Cloves
• 1/4 tsp Ginger
• 1/2 tsp Real Salt *
• 6 Ounces Mini Sweet Chocolate Chips * (or regular chopped into smaller pieces)

Instructions

1. Preheat the oven at 350 degrees.
2. Mix together the wet ingredients in a bowl.
3. In a separate bowl mix together the dry ingredients. (except chocolate chips).
4. Make a well or pocket in the dry ingredients and pour the wet ingredients and mix well.
5. Let it sit for 10 mins and then stir in the chocolate chips.
6. Put in a very well greased bundt pan and bake at 350 degrees for one hour and 10 minutes.

Keywords: moist, rich, homemade, healthy