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Pumpkin Chocolate Chip Cake Recipe

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4 from 12 reviews

This Pumpkin Chocolate Chip Cake is a moist and flavorful gluten-free dessert perfect for fall. It combines the warm spices of pumpkin pie spice with allergen-free chocolate chips for a delightful treat that’s easy to prepare and bake in a 9×9 pan.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 1 ⅔ Cups Gluten Free 1-to-1 Flour Blend (e.g., Bob’s Red Mill)
  • 1 ¾ teaspoons Baking Powder
  • ½ teaspoon Salt
  • ½ teaspoon Cinnamon
  • ½ teaspoon Pumpkin Pie Spice

Wet Ingredients

  • 6 Tablespoons Oil
  • 1 ¼ Cup Sugar
  • 2 Tablespoons Maple Syrup
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 2 Tablespoons Non-Dairy Milk
  • 1 Cup Pumpkin Puree

Add-ins

  • 1 Cup Allergen Free Chocolate Chips (half white and half dark chocolate)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper and set aside.
  2. Mix Dry Ingredients: In a small bowl, whisk together the gluten-free flour blend, baking powder, salt, cinnamon, and pumpkin pie spice until evenly combined. Set aside.
  3. Cream Oil and Sweeteners: In the bowl of an electric mixer, beat the oil, sugar, and maple syrup on medium speed for 2 to 3 minutes until the mixture resembles wet sand.
  4. Add Eggs and Vanilla: Add the vanilla extract to the mixer. Then add the eggs one at a time, mixing for 60 seconds between each addition. Scrape down the bowl to ensure everything is incorporated.
  5. Combine Pumpkin and Milk: In a separate bowl, stir together the non-dairy milk and pumpkin puree until evenly combined.
  6. Alternate Adding Dry and Pumpkin Mixtures: With the mixer on low speed, add half of the dry ingredients, followed by half of the pumpkin mixture. Repeat with the remaining dry ingredients and pumpkin mixture. Mix just until combined to avoid overmixing.
  7. Fold in Chocolate Chips: Remove the bowl from the mixer. Fold in ¾ cup of the allergen-free chocolate chips gently by hand using a spatula.
  8. Transfer Batter and Add Topping: Pour the batter into the prepared baking pan and smooth the top. Sprinkle the remaining chocolate chips evenly over the surface.
  9. Rest Before Baking: Let the batter rest in the pan for about 10 minutes before placing it in the oven.
  10. Bake: Bake the cake in the preheated oven for 30 to 35 minutes, or until the top springs back when gently pressed.
  11. Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before serving.

Notes

  • Use a gluten-free 1-to-1 flour blend to keep the cake gluten-free and maintain its texture.
  • Resting the batter before baking helps the flour hydrate and results in a better crumb.
  • You can substitute non-dairy milk for regular milk if dairy is not a concern.
  • Feel free to adjust the chocolate chips type to your preference, using all dark or all white chocolate if you prefer.
  • Ensure the eggs are at room temperature for better mixing and rise.
  • Author: Daisy
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/pumpkin-chocolate-chip-cake-recipe/