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.
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.
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.
You could serve this as a holiday dessert ~ it would be great for Thanksgiving & Halloween too.
It would also be wonderful for a more decadent breakfast or brunch.
Mr. Smiles was watching this photo shoot with lots of anticipation for a big slice of cake.
And you know what? He sure won me over & got one!
[amd-zlrecipe-recipe:282]
Pumpkin Cake Recipe Links
- Chocolate Pumpkin Swiss Role Cake Big Bears Wife
- Creme Fraiche Cornmeal & Pumpkin Coffee Cake Local Milk
- Iced Pumpkin Coffee Cake Sally’s Baking Addiction
- Pumpkin Apple Spice Cake Center Cut Cook
- Pumpkin Bundt Cake The Baking Bird
- Pumpkin Spice Coffee Cake Joyful Healthy Eats
62 Comments
A fabulous cake! It looks so moist and delicious.
Cheers,
Rosa
I’m crazy for pumpkin! Love this cake!
This looks so wonderful! I need to make more baked goods with oat flour–it is such a great ingredient and its so easy to make your own version right at home (with a Vitamix).
Beautiful!
It really is so easy to make on your own! Hope you can try this soon 🙂
What a gorgeous chocolate chip cake! Lovely pictures 🙂 xoxo
Thanks so much Jenny!
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!
You are sooooo right!! Being here in the mountains for all seasons is amazing. Thrilled we made the move!
yum!! bring on the pumpkin and chocolate! this cake looks wonderful!
Good attitude Julie!
Absolutely stunning, Marla!
Beautiful bread looks perfect for an afternoon tea party..
Would be ideal for an afternoon tea party!!
So, so pretty Marla!! You captured the natural beauty of fall. Can’t wait to try this cake and love that it is sugar-free.
Thanks Aimee ~ I had so much fun with this shoot!
Gluten free or not, this sounds delicious Marla! Love 🙂
These photo’s are completely stunning. And I love that this gluten free cake looks like it has such a nice crumb to it!
Heather, I was really pleased with that crumb too ~ thanks for noticing the details 🙂
Fall in Colorado is so gorgeous! Your pumpkin chocolate chip cake looks like the perfect way to celebrate the season. Beautiful photos!
Fall here is breathtaking!!! So hard not to have my camera glued to my face at all times!
Whoa! That is one gorgeous cake and one handsome little man! Thanks so much for sharing:)
Awwwww…thanks Meg ~ I’ll tell him you said that 😉
So Fall perfect and so delicious looking, Marla.
Lovely recipe and scene Marla! So fall. Love using oat flour and I’m sure it would make this cake a lovely texture too.
Toni, the oat flour really is so flavorful & the texture always seems to work for me too 🙂
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!
I adore pumpkin and chocolate together – such a beautiful cake!
Divine! And I love that you shot it all outdoors 🙂
Pinned!
Thanks Kiran ~ I will be doing lots more outdoor shoots from now on. A nice change!
chocolate chip pumpkin cake is my absolute favorite thing to make this time of year! Pumped to try your recipe!
Oh girl ~ we are on the same page. Hopefully you can make your cake soon!
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!
I love pumpkin with chocolate, a fall delight!
Love this cake, Marla! So perfect for fall!
could you sub the oat flour for chickpeas blended down ? I dont like the calorie content in flour and with beans it makes it full of fiber
I am not sure. You can try if that is something you prefer. Good luck!
Could you use regular flour if you aren’t worried about being gluten free?
You can try it that way Jess ~ though I have not tested with any other flours. If you try please let us know how it turns out 🙂
It has oats in it, how awesome! Love the ingredients in this recipe Marla, and gf is such an extra bonus. Gorgeous cake!
Thanks Paula! hopefully you can taste test this cake real soon 😉
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 🙂
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!
Hi Jen, thanks so much for stopping by & sharing your success with this cake. Glad you all enjoyed it 🙂
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!
LOVE this cake, Marla. Looks amazing and I cannot wait to try it. So perfect for fall. Have a great Sunday! Hope you are well!
xxxoo
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!
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.
Hi Shannon ~ I am so thrilled to hear that. The leftovers are the best part!!
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!
With all these holiday goodness, I’m def going to fit this one into my “to make list” yummm.
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
I is fine to leave it out. After a day I tend to cut slices & store it in an airtight container in the fridge 🙂 Happy Thanksgiving!
Good post. It looks like that pumpkin chocolate chip cake didn’t last very long.
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.
This sounds delicious – I love that there’s coconut oil in this. Plus pumpkin makes everything better!
Can you use almond milk instead? My son has a milk allergy
Hi! I’ve not tested this recipe with that, but you can try unsweetened almond milk & let us know how it turns out!
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