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Gluten-Free Pumpkin Chocolate Chip Cake

Gluten-Free Pumpkin Chocolate Chip Cake Recipe

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


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!



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)


  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