Marla's Montana Cowgirl Weekend
Gluten Free Pumpkin Chocolate Chip Cake

Gluten Free Pumpkin Chocolate Chip Cake


Gluten Free Pumpkin Chocolate Chip Cake |

Happy Monday! I hope you had a fabulous weekend. I sure did. There was lots of hikes & outdoors time. Our crazy rain storms have subsided and now there are frosty mornings and bluebird skies during the day.

We have had some snow & the aspen trees are all shades of gold, red & green. What does all that mean? I crave pumpkin. Lots & lots of pumpkin.

Welcome Gluten Free Pumpkin Chocolate Chip Cake to your world. You will be very glad you did.

Gluten Free Pumpkin Chocolate Chip Cake |

Soooooo. Not only is this cake gluten free ~ but I sweetened it with pure honey. The chocolate chips add some more sweetness.

This cake is perfectly moist with a delectable crumb. Once you dig in you will be hooked.

Gluten Free Pumpkin Chocolate Chip Cake |

We dipped ours in some vanilla & chocolate whipped cream, that I happened to have from some cupcakes I was styling. With or without that your taste buds will be really happy.

Gluten Free Pumpkin Chocolate Chip Cake |

You could serve this as a holiday dessert ~ it would be great for ThanksgivingHalloween too.

Gluten Free Pumpkin Chocolate Chip Cake |

It would also be wonderful for a more decadent breakfast or brunch.

Smiley |

Mr. Smiles was watching this photo shoot with lots of anticipation for a big slice of cake.

Gluten Free Pumpkin Chocolate Chip Cake |

And you know what? He sure won me over & got one!

Gluten Free Pumpkin Chocolate Chip Cake |

Gluten Free Pumpkin Chocolate Chip Cake

Rating: 51

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 10-12 servings

Gluten Free Pumpkin Chocolate Chip Cake


  • 2 cups (220 g) Gluten-Free Oat Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon fine Sea Salt
  • 1/2 teaspoon ground Cinnamon
  • 1/2 teaspoon Pumpkin Pie Spice
  • 1/2 cup (170 g) Honey
  • 1 cup (240 g) unsweetened Pumpkin (not sweet pumpkin pie mix)
  • 1 cup Milk (I used fat free cow's milk) you can also use a unsweetened vegan milk
  • 1 large Egg, whisked
  • 1 teaspoon pure Vanilla Extract
  • 2 tablespoons Coconut Oil, melted
  • 1 cup (240 g) Dark Chocolate Chips, divided


  • Pre heat oven to 375 degrees F with the rack in the middle. Spray or cover a 8 X 2 inch round cake pan with parchment paper. Whisk together dry ingredients. In another bowl combine wet ingredients. You might need to heat the honey a bit so you can stir it easily.Combine all ingredients to form a batter (fold in 1/2 cup of chocolate chips last.)
  • Spoon batter into prepared cake pan. Top with the other 1/2 cup of chocolate chips. Bake for about 25-28 minutes or until a skewer comes out virtually crumb free.
  • Serve as is or with freshly whipped cream.

Pumpkin Cake Recipe Links



59 Responses to Gluten Free Pumpkin Chocolate Chip Cake

  1. This looks so good. I love chocolate and pumpkin together, i think it is a great combo! Beautiful photos! Oh and our weather as been so pretty. The trees are perfect right now! Nothing beat this time in the mountains!

  2. Marla this is stunning!!! I have a choc chip pumpkin bundt cake that’s one of my faves but it’s not GF and I’ve been asked by ppl how to make it GF. I will just be sending them here now. Beautiful images!!! And great flavors! Pinned!

  3. Certified gluten-free oat flour is a life saver for those on a gluten-free diet and performs so well in quick breads. LOVE this recipe for Pumpkin Chocolate Chip Cake. Perfect for fall! Like how you go all-natural and sweeten with honey or agave. Gorgeous styling and photography, too, m’lady. Thanks for sharing!

    • It really is a lifesaver ~ Oat flour (other than blanched almond flour) is my all time favorite. I love how healthy it is and how versatile. Glad you like the cake and thanks for the photo compliments!

  4. Just made this today on a rainy day and it is SCRUMPTIOUS! I didn’t have oat flour on hand, and do not require gluten-free, so I substituted 1 1/2 c. spelt flour (ancient grain but not technically gluten-free) and 1/2 c. amaranth flour (gluten-free). Can’t wait for the family to come home after school to this goodness!

    • Hi Traci, thanks for sharing your version with us. LOVE how you improvised with the ingredients you had on hand. So smart. Hope everyone enjoyed :)

  5. I made this today using the exact recipe and I love it! So delicious and it made the house smell so amazing. It was wet and dreary fall day here and this was really nice for everyone to come home to. Thanks!

  6. As I also can’t eat oats. …I wad wondering if you thought almond flour would work instead of oat flour. Cake looks beautiful!

    • You can test drive the almond flour ~ though I have not tested the measurements & functionality for that in this recipe. I do love almond flour. Please let us know how it turns out if you try it!

  7. I am now putting this into the oven for the second time this week! It is a huge hit in our house! The first time I used whole wheat spelt flour, and this time I am using a gluten-free blend. The only change I made was to add 3/4 of the chocolate chips to the batter and sprinkle the rest on top. A total keeper!

  8. I bake something every time I go home from school on the weekends, and I decided to make this last weekend. It was fantastic! My family loved it and the best part was that I had left overs take back to school! It’s definitely a keeper.

  9. Thanks for this delicious recipe! My father in law is gluten intolerant and I was looking for something “new” … He loved it (he didn’t say so but I know him quite a bit now)!
    I’ve just bookmarked this page and will definitely bake it once again very soon! Brilliant!

  10. I made this last night for thanksgiving today for my son. Should I have refrigerated it or was leaving it on counter ok?? I didn’t even think about that until this morning :( please let me know

  11. Hmmmm, mine didn’t turn out so cake-like – no delectable crumb here. I want to say mine turned out like more of a firmer flan type dessert. I wonder what I did “wrong”.

    • Hi! So sorry to hear that. Did you try using a toothpick to check for doneness? There should be little to no crumb left on a toothpick when the cake is done baking. If there is more than that you need to keep the cake in the oven longer.

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