Gluten Free Pumpkin + Double Chocolate Swirl Cake
The combination of pumpkin and chocolate gets me every time. Tender and moist with all the sweetness you need.
It’s gluten free with half the sugar of typical cakes, organic pumpkin and raw cacao powder. Top with the messiest chocolate drizzle because more chocolate is always better.
It's a beautiful mess.
The chocolate glaze is messy. Not my favorite picture and lets face it photographing Bundt cakes is hard.
BUT, it’s what’s inside that matters. You won’t know, unless you try it. Make it and let me know what you think!
Check out these dessert recipes too!
Gluten Free Pumpkin + Double Chocolate Swirl Cake
- Total Time: 1 hour 20 minutes
- Yield: 8 1x
- Diet: Gluten Free
Ingredients
Butter + Sugar Batter:
- 1 cup (or 2 sticks) salted butter, room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 2 tablespoons vanilla extract
- 6 eggs
Pumpkin Batter:
- 1 15 oz. can pure pumpkin puree
- 1 teaspoon baking powder
- 1 1/2 cups gluten free flour blend
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Chocolate Batter:
- 1 cup sour cream
- 1 cup gluten free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cups unsweetened cocoa powder
- 1/2 cup semi sweet chocolate chips
Instructions
- Preheat oven to 350F. Generously, grease a Bundt pan.
- Start by making the butter and sugar batter. Beat the butter and both sugars together in a stand mixer for 1 minute on high. Add in the eggs and vanilla extract and mix until combine.
- Remove half of this batter and pour it into another large mixing bowl.
- Using the sugar and butter batter in the stand mixing bowl, fold in the pumpkin using a rubber spatula.
- Continue by folding in the baking powder, gluten free flour, salt and cinnamon, until just combine. Set aside.
- Start to make the chocolate batter with the remaining butter and sugar base in the other mixing bowl. Fold in the sour cream using a rubber spatula.
- Continue by folding in the gluten free flour, baking powder, salt, cocoa powder, and chocolate chips until just combine.
- Pour 1/3 of the pumpkin batter into the greased Bundt pan followed by 1/3 of the chocolate batter. Using a small sharp knife, swirl the batter slightly (if desired) Repeat 2 more times until all the batter has been used. Swirl the final layer of batter if desired.
- Bake in the center of your preheated oven for 55-65 minutes or until the center is fully cooked. Remove from the oven and let cool on a wire rack for 20 minutes.
- Carefully run a knife between the edge of the pan and the cooked cake to help it separate from the pan. Invert your pan onto a wire rack and let cool completely – about 1 hour.
- When the cake has cooled, pour a chocolate glaze on top or leave it plain.
Simple Chocolate Glaze
- 3 tablespoons butter
- 3 tablespoons semi sweet chocolate chips
- 2 tablespoons milk
Melt the butter and chocolate chips together in bowl and stir in the milk. Drizzle over the top of the cake.
Notes
After you cream the butter and sugars together – you don’t need a stand mixer anymore. You will be folding the batter with a rubber spatula.
- Prep Time: 15
- Cook Time: 65
- Category: baking
- Method: oven
- Cuisine: dessert
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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