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OMG, this Gluten-Free Chocolate Pumpkin Cake with Ganache dessert is heavenly! After tasting this three-layer dessert, nobody could tell that it is gluten-free. It’s rich, chocolaty, and moist. In addition, the superfood cocoa powder and pumpkin give it a tremendous wholesome boost.
And be prepared. This chocolate pumpkin cake is incredibly addictive.
WHAT IS GLUTEN-FREE CHOCOLATE PUMPKIN CAKE WITH GANACHE?
A Chocolate Pumpkin Cake with Ganache is a rich dessert that combines the flavors of chocolate and pumpkin into a rich, moist cake, topped with a smooth and luscious ganache.
This gluten free pumpkin dessert is typically associated with the fall season and is a favorite for those who enjoy the warm, earthy flavor of pumpkin paired with the indulgent taste of chocolate.
Elevate the Experience: Add Ganache Topping
What’s not to love about chocolate, pumpkin, and ganache all in one place? However, it is the velvety chocolate ganache topping that adds an extra layer of indulgence to the cake.
CHOCOLATE AND PUMPKIN
Today, I combined chocolate with pumpkin cake. This dessert 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 our list of fall desserts. The pumpkin cake is moist and flavorful complimenting the sweet chocolate.
THE GRAHAM CRUST
The base of this dessert is a homemade gluten free graham crust. To make the base for this dessert, you will need basic pantry ingredients such as gluten free flour, butter, milk, egg, a sweetener, baking powder, baking soda, and a pinch of cinnamon.
Once you mix the crust ingredients, the dough is spread over the bottom of a springform pan then baked before adding the next layer.
THE CHOCOLATE PUMPKIN CAKE LAYER
The second layer, the chocolate pumpkin cake, is ridiculously easy to make. Simply add all the cake ingredients into a food processor bowl and process until smooth. Then, pour the mixture over the graham crust and bake.
THE GANACHE TOPPING
The ganache is made by melting semi-sweet chocolate chips with heavy cream. Once the ganache is ready, it is poured over the cooled cake, allowing it to flow and create a decadent, smooth, and glossy coating.
The combination of the chocolate cake, graham crust and the ganache topping creates a dessert that’s perfect for autumn gatherings, Halloween parties, Thanksgiving feasts, or any occasion when you want to enjoy the flavors of the season in a sweet treat.
It’s a decadent dessert that will please chocolate and pumpkin lovers alike.
STORING
If you plan to keep the cake for a few days, you can store it in the refrigerator. Place it in an airtight container or wrap it with foil paper. Gluten-free cakes have a shorter shelf life than their gluten-containing counterparts, so refrigeration helps prolong freshness.
Meet Kristina. Passionate about creating delicious, innovative gluten free recipes, and author of two gluten free cookbooks, “Entertaining The Gluten Free Way” and “Small Bites The Gluten Free Way”.
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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
2.
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
3.
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
4.
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
Kristina
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