Gluten Free Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache

October (at least here in the States) is all about pumpkins. A bit of a strange. American obsession, much like peanut butter or butting into Latin American governments or personal reusable water bottles or systemic racism. At least pumpkin, and pumpkin spice everything, is a bit more pleasant than some of those others. And with the christening of PSL (pumpkin spice latte) season upon us, we’re now getting to work developing all-new pumpkin recipes that are fun twists on classics or just straight up experiments that push the envelope of what pumpkin can be (the answer? everything). That humble, bulbous, vegetable is now the celebrity of an entire season, gracing table decorations, Halloween displays, Thanksgiving tables, coffee shop drink lists, even chap stick and beer flavors. Can it pumpkin? Yes it can.

This gluten free pumpkin bundt cake is not only gorgeous, it’s wonderfully rich, packed with pureed pumpkin, studded with chocolate chips, and covered in the silkiest chocolate ganache (because, why not?). It looks fancy but it’s crazy simple to make and therefore is the perfect show stopper for all of those slightly chilly socially-distant park potlucks or small friend gatherings (wear a mask). I have a growing love of bundt cakes. So simple! No layers, no frosting, just a beautifully-formed cake in any number of fantastically-shaped bundt pans, and maybe a glaze or ganache to top it off. This bundt cake is even better because it’s a one-bowl cake, so you’ll end up with fewer dishes! I’m slowly expanding my bundt cake pan collection, one 10-12-cupper at a time, and find it particularly rewarding turning out each cake to discover a perfectly-carved masterpiece that I did nearly nothing to create! (okay, I did a little bit). This one was a 10-cup bundt pan by Nordic Ware, but there are tons of other options out there with awesome shapes, so go have a blast.

If you’re a pumpkin fan, check out these other fall-full recipes like this pumpkin Swiss roll, or this pumpkin cinnamon roll Swiss roll (leveled up), or these easy browned butter pumpkin madeleines with pumpkin spice glaze, or this pumpkin chocolate chip snacking cake, or these pumpkin whoopie pies, or this pumpkin saffron and cardamon snacking cake! And stay tuned for even more pumpkin recipes because we are on. a. roll. Yay autumn!

Print Recipe

Gluten Free Pumpkin Chocolate Chip Bundt Cake

A classic fall show-stopper with earthy pumpkin, studded with chocolate chips and topped with chocolate ganache

Prep Time30 minutes mins

Cook Time1 hour hr 15 minutes mins

Cooling time20 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Gluten Free

Keyword: bundt, cake, chocolate chips, easy, fall, ganache, gluten free, pumpkin, pumpkin cake, pumpkin chocolate chip

Servings: 12 people

Calories: 400kcal

Author: Amelia Farber

Equipment

• 10-cup bundt pan

Ingredients

For the bundt cake:

• 3/4 Cup salted butter melted
• 1 3/4 Cup packed brown sugar
• 2 Cups canned pumpkin
• 3 large eggs
• 1/2 Cup sour cream
• 2 tsp vanilla extract
• 1 1/2 Cup gluten free 1-1 flour mix with xanthan gum in it (if your mix does not contain xanthan gum, add 3/4 tsp of it now)
• 1 Cup blanched almond flour
• 2 1/2 tsp baking powder
• 3/4 tsp salt
• 1 1/2 tsp cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• 1 1/2 Cups chocolate chips

For the ganache:

• 1/2 Cup heavy cream
• 4 oz good quality dark chocolate chopped

Instructions

• First, preheat the oven to 350° Fahrenheit, and carefully grease the inside of a 10-cup bundt pan with soft (but not melted) salted butter, then set aside. Then, make the cake batter! In a large bowl, whisk together the melted salted butter, brown sugar, canned pumpkin, sour cream, eggs, and vanilla extract until smooth. Add in the flour mix and almond flour and stir to combine. Lastly, add in the baking powder, salt, and all of the spices and stir everything to combine. Add in the chocolate chips and stir to combine, then spoon the batter into the prepared bundt and and smooth the top. Bake for 70-80 minutes or until a skewer inserted into the center of the bundt comes out clean. Let cool nearly completely until turning out onto a plate or cake stand.
• While cake is cooling, make the ganache. Heat cream in a microwave-safe bowl, in the microwave, for 45 seconds to one minute (do not let it foam over). Dump the dark chocolate pieces into the hot cream until submerged and let sit for 2-3 minutes, then stir with a spoon until creamy and silky (it will take a while to smooth out – if it isn't melting, heat cream + chocolate in microwave for an extra 15 seconds). Once cake is turned out onto a cake stand, drizzle the ganache over the bundt and then serve!

Tag @sisterssansgluten on Instagram if you snap a photo of your cake!

Food photography and styling by Amelia Farber