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–+ servings

Gluten-Free Pumpkin Chocolate Cake

Nicole Spiridakis
A nice Thanksgiving dessert option, pumpkin and chocolate complement each other in this gluten and dairy-free layer cake.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 344 kcal

Ingredients
  

  • 1 cup pumpkin puree use pure pumpkin
  • ½ cup coconut mik
  • 2 teaspoons vinegar
  • 1 tablespoon pure vanilla extract
  • 1 ¼ cups sorghum flour , 140 grams
  • ½ cup arrowroot flour , 70 grams
  • ⅔ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¾ cup margarine , or unsalted butter, at room temperature
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 4 eggs

Chocolate Ganache

  • 2 cups coconut cream
  • 7 ounces bittersweet chocolate , (I used 70%) chopped

Instructions
 

Make Cake

  • Heat oven to 350° F. Grease 2 8-inch cake pans and line with parchment paper.
  • In a small bowl whisk together the pumpkin, coconut milk, and vanilla.
  • In a medium bowl, sift together the flours, cocoa, baking powder, baking soda, and salt.
  • Place the margarine and sugars in a large bowl and, using an electric mixer on medium speed, beat until light and fluffy.
  • Add in eggs one at a time and beat until fully incorporated.
  • Add the flour mixture and coconut milk mixture to the sugar mixture, alternating, and beginning and ending with the flour mixture. Continue beating on medium until incorporated.
  • Pour batter into the prepared pans, place in the oven, and bake for 35-45 minutes, until a tester inserted in the middle comes out clean. Remove from oven, place on a rack, and cool in pan for 15 minutes, then turn out to cool completely. Let rest in fridge at least 30 minutes or overnight, covered in foil, in the fridge.

Make Frosting

  • In a saucepan, heat the coconut cream until  almost boiling. Place the chocolate in a large bowl. Pour the heated cream over the chocolate, let sit a few minutes, then whisk to combine.  Let mixture cool; you can place in the fridge to speed things up.
  • When cool, whip with an electric mixer as you would whip whipped cream. When the chocolate ganache is whipped, and cake is cooled, fill and frost the cake. Keep refrigerated until ready to serve.
  • Cake will last 5 days, covered, in the fridge.

Nutrition

Serving: 1 sliceCalories: 344kcalCarbohydrates: 36gProtein: 5gFat: 22gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 56mgSodium: 285mgPotassium: 360mgFiber: 5gSugar: 19gVitamin A: 3265IUVitamin C: 2mgCalcium: 74mgIron: 3mg
Did you make this recipe?Let me know in the comments how it went!