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Gluten-Free Pumpkin Cake*

Gluten-Free Pumpkin Cake is packed with delicious fall flavors and also uses healthier ingredients. You'll only need a bowl and a wooden spoon to whip this dessert together.
Course Dessert
Cuisine American
Keyword Gluten Free Pumpkin Cake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10 servings
Calories 229kcal
Cost $4.35


  • 1 cup canned pumpkin (not pumpkin pie filling and not an entire can!)
  • 1/4 cup applesauce
  • 1/2 cup unsweetened almond milk (vanilla flavored)
  • 1/4 cup melted coconut oil
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup white sugar
  • 1 cup oat flour (regular oats that have been blended in a blender) See Note 1
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup dark chocolate chips


  • PREP: Preheat the oven to 350 degrees F. Grease and flour (with oat flour or regular flour) a 9-inch round baking pan. Make sure to be generous and flour it well as it can be tricky to get out! Alternatively, line the pan with parchment paper and lightly spray with non-stick spray.
  • WET INGREDIENTS: In a large mixing bowl add 1 cup pumpkin (blot with a paper towel if it is excessively wet), 1/4 cup applesauce, 1/2 cup almond milk, 1/4 cup melted coconut oil (measure when melted, let cool to room temperature before adding), 1 large egg, 1/2 teaspoon vanilla extract, and 1/2 cup of sugar.
  • MIX: Whisk until ingredients are well combined. Add in the 1 cup oat flour (See Note 1), 1 and 1/2 teaspoons cinnamon, 1 teaspoon allspice, 1/4 teaspoon nutmeg, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/4 teaspoon salt, and 3/4 cup dark chocolate. Mix until batter is combined.
  • BAKE: Pour the batter into the prepared baking pan and bake for 40-50 minutes or until a toothpick comes out clean when inserted. Be careful to not over-bake the cake as that will take away a lot of the moistness/softness of it.
  • COOL: Cool the cake for about 10 minutes before transferring out of the cake pan onto a wire rack to allow it to finish cooling. This cake is best cooled thoroughly to room temperature. Right out of the oven it is very moist and needs a couple of hours to firm up a bit.
  • STORAGE: Cake is best if used within 1-2 days of making. Store loosely covered at room temperature. The moistness increases as it's stored.


*If you're gluten intolerant, it's important to confirm all of your ingredients are indeed gluten free and processed in a gluten-free facility. 
Note 1: Oat flour: Making oat flour is easy and can be done in about a minute or less. Here's how:
  1. Place the oats (you can use old-fashioned or quick oats, but not instant) into the bowl of the food processor or small blender jar.
  2. Pulse the oats until they are ground into a powder-like consistency that resembles flour (see photo above on the right).
  3. Stir the oats around to ensure that all the oats have been finely ground and there aren't some full oats left. 
  4. Make sure to measure your oat flour measurement for this Gluten-free Pumpkin Cake after it's been turned to flour and not in the original whole oat form.


Serving: 10servings | Calories: 229kcal | Carbohydrates: 29g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 252mg | Potassium: 196mg | Fiber: 2g | Sugar: 16g | Vitamin A: 3845IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg