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Gluten-Free Chocolate Pumpkin Cake with Ganache

9 Reviews

Published Sep 20, 2018 ∙ Kristina Stosek

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Wow, this Gluten-Free Chocolate Pumpkin Cake with Ganache is simply heavenly! After indulging in this three-layer treat, you wouldn’t believe it’s gluten-free. It’s rich, chocolaty, and incredibly moist. Plus, the addition of superfood cocoa powder and pumpkin adds a wholesome twist. Fair warning: this chocolate pumpkin cake is seriously addictive!

A Chocolate Pumpkin Cake with Ganache

This rich gluten-free dessert beautifully combines the flavors of chocolate and pumpkin into a moist, decadent cake, all topped with a smooth and luscious ganache.

Typically associated with the fall season, this gluten-free pumpkin delight is a favorite for those who love the warm, earthy essence of pumpkin paired with the indulgent taste of chocolate.

chocolate pumpkin cake with ganache topping on a cake stand

The Perfect Trio: Chocolate, Pumpkin, and Ganache

What’s not to love about the combination of chocolate, pumpkin, and ganache? The velvety chocolate ganache topping takes this cake to the next level of indulgence, adding a luxurious finish that perfectly complements the rich flavors beneath.

A Delicious Combination of Chocolate and Pumpkin

Today, I combined the rich flavors of chocolate with moist pumpkin cake. This dessert features multiple layers of flavor that satisfy your sweet tooth and cravings for something decadent.

The Perfect Pairing

The creaminess of the chocolate beautifully complements the natural sweetness of the pumpkin. Adding ganache elevates this healthy-ish gluten-free dessert to the top of our fall favorites. The pumpkin cake is moist and flavorful, perfectly balancing the indulgent sweetness of the chocolate.

The Graham Crust

The foundation of this dessert is a homemade gluten-free graham crust. To prepare it, you’ll need basic pantry staples like gluten-free flour, butter, milk, egg, sweetener, baking powder, baking soda, and a pinch of cinnamon.

After mixing the crust ingredients, spread the dough evenly in the bottom of a springform pan and bake it before adding the next layer.

The Chocolate Pumpkin Cake Layer

The second layer, the chocolate pumpkin cake, is incredibly simple to make. Just combine all the cake ingredients in a food processor and blend until smooth. Pour the mixture over the baked graham crust and pop it in the oven.

The Ganache Topping

For the ganache, melt semi-sweet chocolate chips with heavy cream. Once the ganache is ready, pour it over the cooled cake, allowing it to flow and create a decadent, smooth, and glossy finish.

Gluten-Free Chocolate Pumpkin Cake with Ganache: A Fall Dessert

The combination of chocolate cake, graham crust, and ganache topping creates a dessert that’s perfect for autumn gatherings, Halloween parties, Thanksgiving feasts, or any occasion when you want to savor the flavors of the season in a sweet treat. This decadent dessert will delight both chocolate and pumpkin lovers alike.

Storing

If you plan to keep the cake for a few days, store it in the refrigerator. Place it in an airtight container or wrap it with foil. Gluten-free cakes tend to have a shorter shelf life than their gluten-containing counterparts, so refrigeration helps maintain freshness.

Many thanks!

Kristina x

Gluten-Free Chocolate Pumpkin Cake with Ganache

9 reviews

Published Sep 20, 2018 · Kristina Stosek

Prep Time:: 15 min
Cooking Time:: 60 min
Serves:: 8

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Ingredients

GRAHAM CRUST

1 cup (148 G) gluten-free 1-to-1 Baking flour

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

CAKE LAYER

1 can (398 ml.) organic pure mashed pumpkin

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

GANACHE

1 cup GF dark chocolate chips or 8 oz. chopped GF chocolate

1/2 cup cream

Instructions

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