Gluten-Free Chocolate Pumpkin Cake with Ganache

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Average Rating: 4.5 | Rated By: 7 users

OMG, this Gluten-Free Chocolate Pumpkin Cake with Ganache dessert is heavenly! 

After tasting it, nobody could tell that it was gluten-free. It’s rich, chocolaty, and moist; the superfood cocoa powder and pumpkin give it a tremendous wholesome boost.

Naturally sweetened with maple syrup—this three layer dessert is perfect for any occasion. And of course, I’m warning you: this cake is incredibly addictive, so serve in tiny slices.

all the goodness of chocolate ganache

What’s not to love about chocolate, pumpkin, and ganache all in one place? 

Well, this gluten-free chocolate pumpkin cake is just that with a bonus. I topped this pumpkin dessert with a luscious chocolate ganache to give it an extra, unique touch. This gluten-free dessert is one delicious treat that everyone will enjoy!

I love pumpkin dessert recipes. You can make so many variations when making a pumpkin dessert, from gluten-free no bake chocolate pumpkin pie to light pumpkin cheesecake with blueberry topping.

Today, I decided to spice up this dessert and combine chocolate with pumpkin cake. This gluten-free dessert recipe has multiple layers of flavour working together to satisfy your sweet tooth and cravings for a decadent dessert.

The chocolate’s creaminess and the pumpkin’s sweetness complement each other so well. Adding ganache to the mix takes this healthy-ish gluten-free dessert recipe to the top of my list of desserts.

The pumpkin cake’s tender and moist, not dry or crumbly, and the chocolate ganache takes it to a whole new level.

The entire process may seem complicated at first glance since it has a few steps (I was not kidding about that). But each step is pretty simple, and you will be done in under 20 minutes!


chocolate pumpkin cake, gluten free


chocolate pumpkin cake for a special occasion

We all love to have a good time. It’s time to gather with our families and friends, eat delicious foods, and enjoy our time together. It also means we need to find desserts that are gluten-free, healthy, and delicious.

This gluten-free chocolate pumpkin cake will taste great and please everyone at your meet and greet or dinner table. Enjoy it while you sit around the table and share all of your favourite memories.

No beating around the bush here. This recipe is incredible! 

Seriously, if you’re looking for a healthier gluten-free pumpkin dessert to impress your family and friends, then look no further.

This gluten-free chocolate pumpkin cake has layers and layers of rich chocolate, moist pumpkin, cinnamon goodness, healthy cocoa powder, and glorious ganache.

When I entertain, I like to make something that is not just delicious but also healthy-ish. This gluten-free chocolate pumpkin cake recipe ticks all the boxes and makes a great dessert everyone will talk about.

Chocolate cake with pumpkin is a classic combination, yet it’s often overlooked. This gluten-free dessert recipe is pure comfort food and a surefire hit with anyone who likes chocolate or pumpkin.


pumpkin cake, gluten free


It is the best dessert I have made in a very long time, especially since I was using pumpkin as the base ingredient. I made a gluten-free graham base from scratch, added a layer of heavenly chocolate pumpkin cake, and topped it with chocolate ganache.

Need I say more? Give it a try! I promise you won’t disappoint your family or friends.


  • 1 cup gluten-free all purpose flour blend
  • 1/4 tsp. GF baking powder
  • 1/4 tsp. GF baking soda
  • 1/4 tsp. GF ground cinnamon
  • 3 Tbsp. Melted butter
  • 1 Tbsp. Coconut sugar
  • 1 Tbsp. raw honey or pure maple syrup
  • 1 Tbsp. Molasses
  • 1/4 cup milk, at room temperature
  • 1 large egg, whisked
  • 1/2 cup pure cocoa powder
  • 4 large eggs
  • 2 tsp. Pure vanilla extract
  • 1 tsp. GF ground cinnamon
  • 1 tsp. GF ground nutmeg
  • 1 can (300 ml) gluten-free sweetened condensed milk
  • 1 cup GF dark chocolate chips or 8 oz. chopped GF chocolate
  • 1/2 cup cream
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  • For the BASE; Preheat oven to 325 F. Spray an 8-inch springform pan with cooking oil. Line the bottom with a circle of parchment paper. In a large bowl whisk together flour, baking powder, baking soda and cinnamon
  • In a separate bowl mix together butter, coconut sugar, honey and molasses until creamy. Whisk in egg and milk until combined. Add to dry ingredients and mix to combine. Spread the dough over the bottom of the springform pan and bake for 15 minutes. Remove from the oven to cool
  • For the CAKE; Place all ingredients in a food processor. Process until smooth. Pour over cooled base. Place on a rimmed baking sheet and bake for 1 hour. Cool in the pan and refrigerate overnight. The next day, remove the cake by loosening the edges first, then transfer onto a cake plate
  • For the GANACHE; Pour the cream into a small saucepan and place it over medium-low heat for a few minutes or microwave it in a bowl. It just needs to get hot, not boiling. Turn off the flame and gently distribute the chocolate through the cream and then let it sit for 5 minutes to give the chocolate time to melt. Using a spatula stir the ganache, then set aside until cool, it thickens as it cools. Pour over the cake. If the ganache is too thick add 1 tablespoon of hot cream or as needed
  • Leave a Comment

    2 Responses to Gluten-Free Chocolate Pumpkin Cake with Ganache

    • Elizabeth. M September 29, 2020

      yummiest pumpkin cake I have ever made!!!

      • Kristina September 30, 2020

        fantastic, glad you enjoyed it!

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