This extra moist Gluten Free Pumpkin Cake with chocolate ganache sauce is the perfect fall dessert. The pumpkin makes this gluten free cake extra moist, while the ginger and pumpkin spice give this paleo bundt cake a nice kick! The dairy free ganache sauce is every chocolate lovers dream.
Fall is hands down my favorite time of year! As soon as the cooler weather begins I love to start baking with all of the traditional fall spices and flavors. This cake is perfect to satisfy you sweet tooth but is also the perfect ending to your next family or friend gathering. The moist cake with the fall flavors all topped with the chocolate ganache makes for an incredible dessert.
If you love all things Fall like I do, make sure you check out my other favorite Fall baking recipes: My homemade gluten free apple cake, gluten free pumpkin cookies, gluten free apple crisp, gluten free pumpkin bread, gluten free pumpkin muffins, paleo pumpkin cheesecake jars, gluten free orange cake, and paleo pumpkin muffins.
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Why You Will Love This Recipe
- It is so simple and delicious! The cake has the perfect balance of pumpkin and spice flavors throughout.
- This gluten free cake will be a hit with guests of all ages, including kids!
- This recipe is naturally gluten free, dairy free, soy free, refined sugar free, and paleo.
- This cake would pair well with one of my pumpkin spice smoothies on the side!
- A slice of this cake is the perfect treat on a cool fall day!
- There is little hands on time before the smell of pumpkin and spices is filling you home as the cake bakes!
Ingredients
- Almond flour is my go to gluten free flour. You cannot sub this for another gluten free flour because they are not all created equally.
- Arrowroot flour is used as a thickening agent in this recipe. For most of my recipes, unless otherwise noted both ingredients can be used interchangeably with tapioca flour. Think of tapioca and arrowroot as the cornstarch to paleo baking.
- Baking soda and baking powder allow the cake to rise. Be sure both ingredients are within the expiration date! I like to keep mine for 3 months at a time. Some baking powders can have gluten in them. Be sure to get a gluten free kind.
- Freshly grated ginger and pumpkin spice gives this recipe a nice kick! If you are not a pumpkin spice fan, you can swap with cinnamon or leave it without.
- Coconut sugar is by far my favorite paleo sweetener. Some people prefer the taste of maple sugar over coconut sugar. For most of my recipes they can be used interchangeably with a 1:1 ratio unless otherwise stated.
- The eggs help with the moistness of the cake!
- The maple syrup mixed with the coconut sugar adds an extra layer of sweetness. I am obsessed with Costco’s brand of maple syrup. It is made with no added sweeteners and I feel you get the best bang for your buck with their brand.
- The coconut oil adds to the moistness of the cake. You can use melted ghee, if you prefer ghee over coconut oil.
- Olive oil spray from Trader Joe’s is one of my favorites for baking! The only ingredient is olive oil and it prevents the cake from sticking to the pan. Any kind of oil will work, just be sure you spray/ rub the pan.
- I like to use Enjoy Life chocolate chips, I have found they taste pretty dang close to regular chocolate. If you are not dairy free, you can use any chocolate chips or chunks of your choice. I also really like the Hu brand.
- For the coconut cream, you can sub this with any other kind of dairy free milk. I like coconut cream because it is thicker, but any kind of dairy free milk will work.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- If you prefer to make homemade pumpkin puree you can use that instead of canned. Homemade pumpkin puree will have a higher water content than store bought, so I recommend decreasing the pumpkin puree measurement by 1/8 cup.
- If you do not like to use coconut sugar, you can substitute for the sweetener of your choice.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Photo 1: Preheat your oven to 350 degrees F and spray the silicone baking mold with olive oil spray or your nonstick spray of choice. Next, in a large mixing bowl, add all ingredients and whisk to combine. Place the bundt mold on a baking sheet pan for support prior to pouring any batter in. Slowly and evenly pour the batter into the mold. Place in the oven and bake for 55 minutes. Upon removing from the oven, allow the cake to sit for 20 minutes to set. Place a cutting board or large plate on top of the silicone mold and flip the cake over, allowing it to separate from the mold.
Photo 2: While the cake is cooling, place the coconut cream in a small saucepan on medium high heat. Once the cream starts boiling, add the chocolate and immediately place the heat on low and continuously whisk until a chocolate sauce forms. Gently pour the chocolate over the cake.
Expert Tips
- Tip # 1: It is important to bake with ingredients that are at room temperature. Set out all of your ingredients 30 minutes to 1 hour before you plan on making the cake batter.
- Tip # 2: If this is your first time baking a cake in a bundt pan, I recommend testing the recipe before your gathering to have a practice round of removing the cake from the pan after cooling. This way you will have tested how to do this without the cake crumbling before serving it to your guests.
- Tip # 3: When melting the chocolate in the warm cream, it is important to make sure that you are constantly stirring and that your spoon is reaching the bottom of the pan. If chocolate rests on the bottom it will burn and change the flavor of the chocolate ganache.
Recipe FAQs
I use a 10.5 inch bundt cake pan. Keep in mind that you can use a smaller or larger one but you will have the gauge how much batter you will need without it overflowing. I like to cook my bundt cakes with a pan underneath. I find it easier to transfer to and from the oven and to prevent it from overflowing. The pan I have was gifted to me, but I found one that is 9.75 inches here.
This cake can be stored in an air tight container for up to 5 days in the refrigerator.
You can freeze this cake unfrosted for up to 2 months in an air tight container. But I recommend eating it fresh.
Absolutely! You would just mix together 2 teaspoons cinnamon, 1 teaspoon nutmeg, 1 teaspoon ground ginger, and 1 teaspoon of allspice.
Storage Instructions
- This recipe can be stored in the refrigerator for up to 5 days in an air tight container.
- This gluten free pumpkin cake can be stored in the freezer without the chocolate ganache for up to 2 months.
Other Gluten Free Fall Recipes You Will Love
Are you interested in a list of my go to healthy alternatives?
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Pumpkin Bundt Cake
Equipment
- mixing bowls
- spatula
- 10.5 inch silicone bundt cake mold
- sheet pan (to place mold on)
- whisk
- cutting board or large plate (for flipping cake)
Ingredients
For the Cake:
- 3 3/4 cup almond flour
- 3/4 cup arrowroot flour tapioca flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1 1/2 inch fresh ginger (ground)
- 1 tbsp pumpkin spice can omit if you are not a pumpkin spice fan
- 3/4 cup coconut sugar
- 1/4 cup + 1 tbsp maple syrup
- 2 tbsp coconut oil
- 6 whole eggs
- 1 1/8 cup pumpkin puree 1/8th cup = 2 tablespoons
- olive oil (for spraying bundt cake mold) I love trader joes olive oil spray!
For the Ganache:
- 1/2 cup coconut cream
- 1 1/2 cups enjoy life dairy free chocolate chips Any dairy free chocolate chips will work!
OPTIONAL: to garnish
- 1/3 cup coconut sugar
- cinnamon sticks
Instructions
- Preheat oven to 350 degrees F and spray the silicone baking mold with olive oil spray or your nonstick spray of choice.
- In a large mixing bowl, add all ingredients and whisk to combine.
- Place the bundt mold on a sheet tray for support prior to pouring any batter in. Slowly and evenly pour the batter into the mold.
- Place in the oven and bake for 55 minutes.
- Upon removing from the oven, allow the cake to sit for 20 minutes to set.
- Place a cutting board or large plate on top of the silicone mold and flip the cake over, allowing it to seperate from the mold.
- While the cake is cooling, place the coconut cream in a small saucepan on medium high heat. Once the cream starts boiling, add the chocolate and IMMEDIATELY (or it will burn) place the heat on low and continuously whisk until a chocolate sauce forms. Gently pour the chocolate over the cake.
- OPTIONAL: garnish with extra coconut sugar and cinnamon sticks.
Lori says
So good! Easy to make and the ginger and pumpkin spice are amazing flavors in this cake!
Allianna Moximchalk says
Thanks for taking the time to review!!