Pumpkin Chocolate Cake (Gluten-Free and Dairy-Free)

This special two-layer gluten-free pumpkin chocolate cake is a lovely addition to the Thanksgiving table, along with a gluten free apple crumble and a maple pumpkin pie! I originally developed this recipe for a dinner guest who was both dairy and gluten-free, and was so delighted with the result that I've added it to my Thanksgiving menu every year since.

Here, a tender and moist pumpkin chocolate cake is paired with a smooth chocolate ganache made with coconut cream for an understated yet luxurious dessert. I use sorghum flour and a bit of arrowroot to balance it for the flour mix, but it's easy to substitute a gluten-free mix or another gluten-free flour if needed.

In this recipe, the pumpkin is not the star, but it plays a strong supporting role, pairing nicely with the deep, dark chocolate notes and lending a wonderful moisture to the crumb. I advise cutting thin slices - this cake is quite rich (not complaining). A glass of sparkling wine is a nice complement, as is a strong cup of milky tea.

Why You'll Love This Pumpkin Chocolate Cake Recipe

O, delicious chocolate cake, I will never have enough of you in whatever form you present yourself! This beautiful gluten-free cake relies on coconut cream and non-dairy butter to stand in for traditional dairy components with stellar results. It's deeply chocolatey and rich, and I love it almost more than I can say. More highlights include:

• Simply gluten-free. I always hold off on telling people when I'm serving a gluten-free bake, and more often than not, they have no idea. It's so easy to make this cake gluten-free, with whole grain sorghum flour and a little arrowroot powder to lighten it up.
• It's a little bit different. I love a good gluten-free pumpkin olive oil cake or a gluten-free pumpkin donut cake, but those feel more like weeknight cakes than holiday-ish bakes. This pumpkin chocolate cake does not fool around, and the layers make it feel ultra celebratory.
• Well-tested, well-received. I always get rave reviews for this beauty, which has stood the test of time since I first served it in 2021.

Ingredients Needed

I've outlined what you'll need to make this recipe below. The full ingredient amounts and detailed instructions are in the recipe card lower down.

• Pumpkin puree - I love using my homemade pumpkin puree in this cake, or you can use canned pumpkin. Make sure to use pure pumpkin rather than pumpkin pie filling which contains added sugar and spices.
• Coconut milk - Use full-fat coconut milk for richness rather than low-fat.
• Vinegar - Apple cider vinegar or white vinegar will work.
• Vanilla - Use pure vanilla extract or vanilla bean paste.
• Sorghum flour - I use sorghum flour and oat flour interchangeably in this recipe, and brown rice flour will also work.
• Arrowroot flour - To help bind and lighten the cake, add a bit of starchy flour. Cornstarch will also work.
• Cocoa powder - Use unsweetened cocoa powder so the cake isn't overly sweet.
• Leavening agents - Baking powder and baking soda - make sure that they're fresh!
• Salt - I use fine sea salt in all of my recipes, and table salt works fine, too.
• Dairy-free butter - Use your favorite dairy-free/vegan butter to form the base of the cake. Coconut oil will also work.
• Granulated sugar
• Brown sugar - Light or dark brown sugar is fine.
• Eggs - I prefer large eggs here.
• Ganache frosting - A mix of coconut cream (NOT coconut milk) and semisweet chocolate.

Proper Storage

• Fridge - Cover the cake with foil or place it in an airtight container and store it in the fridge for up to 5 days. Let the cake rest at room temperature for 20 minutes before serving for the best texture.
• Freezer - Wrap the whole cake or individual slices in plastic wrap, then foil, and store it in the freezer for up to 3 months. Defrost the cake in the fridge before serving it.