Gluten Free Chocolate Pumpkin Bundt Cake Recipe
Updated Jul 09, 2018, Published Dec 22, 2016
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Gluten Free Chocolate Pumpkin Bundt Cake Recipe
I was given a challenge recently – create an entire gluten free holiday meal, appetizer to dessert, using San-J Tamari in every recipe. This Gluten Free Chocolate Pumpkin Bundt Cake Recipe became a part of that.
It was an easy challenge to rise to, as I love Tamari and use it often in dishes to create depth of flavor, as well as savory umami to dishes, both Asian and not.
But in dessert? You might be surprised to know that tamari intensifies the taste of chocolate and brings out the butterscotch notes in vanilla, as well as adds much needed balance of subtle salt to sweet dishes.
This cake is a show stopper that is also really easy – it starts with gluten free cake mix, but trust me, no one will know you took this shortcut.
Pumpkin, chocolate, easy, and beautiful – how great is that?
Gluten Free Chocolate Pumpkin Bundt Cake Recipe
Ingredients
- Gluten free non-stick cooking spray
- 1 gluten free white or yellow cake mix
- 1 15-ounce can pumpkin puree
- 2 large eggs, lightly beaten
- 2 ½ teaspoons pumpkin pie spice
- ½ plus 1/3 cup semisweet chocolate chips, divided
- 2 tablespoons unsweetened cocoa powder
- ¼ cup heavy cream
- 1 tablespoon San J tamari
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees. Spray a bundt pan with cooking spray.
- In a large mixing bowl, combine the cake mix, pumpkin, eggs, and pumpkin pie spice and mix well. Take 1 cup of the batter and place it in a small mixing bowl.
- Melt 1/3 cup chocolate chips in the microwave for 45 – 60 seconds or until mostly melted. Stir until smooth and glossy. Add the melted chocolate to the 1 cup reserved batter along with the cocoa powder.
- Layer half of the pumpkin batter into the prepared bundt pan, top with the chocolate batter, spreading to cover, then top with the remaining pumpkin batter. Smooth the top and bake for 30 – 40 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 15 minutes, then place on a wire rack to finish cooling.
- Place the remaining ½ cup chocolate chips in a heat-proof bowl. Heat the cream until it just starts to boil. Pour over the chocolate and let sit for 5 minutes. Stir the mixture well until smooth and glossy. Stir in the tamari and vanilla.
- Place a piece of waxed paper under the wire cooling rack and drizzle the chocolate tamari mixture over the top of the cake. Let the chocolate cool before placing the cake on a serving plate or cake stand.
- Enjoy this Gluten Free Chocolate Pumpkin Bundt Cake Recipe!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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very tasty, a little on the dry side which surprised me with the pumpkin. I baked at 30 minutes at 350, the batter is very thick so you need to spread it with a spatula evenly in your pan. My grandson is lactose intolerant so I also used Almond milk and oil in the chocolate..
A good recipe for gluten, dairy and nut free. I think the idea is to make a ganache to pour over the cake, you could also thin with cocoa butter, add a bit of vanilla if using a bitter chocolate.