Gluten Free Chocolate Pumpkin Cake

I have been hoping that I can still make this blog post in time for Halloween… For those of you outside of the New York area, I have been in the middle of a hurricane and my wifi, electricity, and cable was all cut a few hours ago. This is very bad news for bloggers! But good thing I’m a dessert blogger and have a gas stove! Miss Sandy you certainly are making it difficult for me to relay my Gluten Free Chocolate Pumpkin Cake recipe to my readers… 
Even though gluten free, this cake is surprisingly moist with a rich depth of flavour thanks to the coffee essence I sneaked in. Don’t be shy. Indulge, even with the lights out!
Gluten Free Chocolate Pumpkin Cake
1 1/4 cup pumpkin purée
1/2 cup granulated sugar
1/2 cup confectioner’s sugar
1 cup brown sugar (I used light brown)
1 1/2 cup butter, softened
5 large eggs
2 3/4 cup Gluten Free flour
1 tsp coffee extract
2 tsp all spice or pumpkin spice
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 cup unsweetened cocoa powder
1 1/3 cup low-fat buttermilk
200g 70% chocolate (approx 2 bars)
Preheat oven to 350F. Grease and lightly flour a bundt pan. 
In a large mixing bowl (Bowl 1), beat butter until light and fluffy. Then add sugars until light and fluffy – about 4mins of mixing. Add eggs to the mixture, one at a time. Then add the coffee essence. 
Pour 1/2 of the batter into a separate bowl (Bowl 2). Set aside.
Mix the pumpkin puree into Bowl 1. 
In a small bowl (Bowl 3), combine 1 3/4 cup flour, all spice, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt.
Add half of the flour mixture (in Bowl 3) to the pumpkin mixture in Bowl 1, and mix well. Then add 1/3 cup buttermilk, then add the remaining flour mixture from Bowl 3, and mix well. Bowl 1 is now the pumpkin batter.
In a small bowl (Bowl 4), combine 1 cup flour, 3/4 cup cocoa powder, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt. 
Add half of the flour/cocoa mixture from Bowl 4, to Bowl 2 and mix well. Then add 1 cup buttermilk, followed by the remaining flour from Bowl 4, and mix well. Bowl 2 is now the chocolate batter.
Spoon 2/3 of the pumpkin batter (Bowl 1), into the bundt pan. On top, spoon the chocolate batter (Bowl 2), then spoon over the remaining pumpkin batter and gently run a knife through the batter to get the swirl effect.
Bake for 45mins – 1 hour depending on the oven, or until a wooden toothpick inserted in the cake comes out clean. Allow to cool, then turn the cake out onto a serving platter.
In a double-boiler, melt the 70% chocolate, and while still warm, pour over the cake as much as desired!

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1 Comment
  1. I just made this for Christmas, and it was delicious! If you are serving it the following day, the chocolate icing will be hard, which is fine. Or, I expect you could stir some coconut milk into the chocolate while it’s melted and that would keep it softer.

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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.


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