Super-Moist Chocolate Pumpkin Loaf Cake (Gluten Free, Dairy Free, Refined Sugar Free)
Oct 20, 2023, Updated Feb 02, 2024
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This one-bowl, super moist, chocolate pumpkin loaf cake comes together in no time, and I can’t stress this enough: it is so, so good. If you’re a chocolate lover looking for a healthier Fall dessert, this has your name written all over it.
I reached for coconut sugar for this recipe because I was really craving the velvety caramel flavor it provides, which means this recipe has the added bonus of being refined sugar free, as well as being gluten and dairy free.
I used lots of pumpkin, eggs and a bit of oil to make sure this cake is anything but dry, and it’s topped with a quick sugar and cinnamon mixture which makes for a really crystallised, beautiful crust. I also added lots of fall spices like nutmeg, cinnamon and ginger, meaning your house is guaranteed to smell like your perfect, cozy fall night in!
How To Make My Super-Moist Chocolate Pumpkin Loaf Cake
Step 1. Preheat the oven to 350 degrees F. Spray a standard 9×5 inch loaf pan with nonstick baking spray and line with a parchment paper sling.
Step 2. In the bowl of a stand mixer, or using a large bowl and whisk, briefly whisk together the cocoa powder, flour, baking powder, baking soda, salt, ginger, 1 teaspoon of the cinnamon, and nutmeg.
Step 3. Add to the bowl the pumpkin, vanilla extract, neutral oil, 1 cup of the coconut sugar, eggs, and ¼ cup of warm water and mix to combine so there are no flour streaks visible.
Step 4. Transfer the batter to the prepared pan and smooth the top. Using a sharp knife, make a 1 inch slit down the length of the loaf.
Step 5. In a small bowl, mix the remaining ¼ teaspoon of cinnamon and 1 tablespoon of coconut sugar with a fork.
Step 6. Sprinkle the sugar mixture on top of the cake.
Step 7. Bake for 55-65 minutes until a tester comes out clean.
Step 8. Cool for 10 minutes in the pan before transferring to a rack to cool completely.
Step 9. Enjoy!
What Else Can I Use?
- Use brown sugar or granulated in place of the coconut sugar.
- You can use regular all-purpose flour in place of the gluten-free flour
- If you’re using gluten-free, I recommend Bob’s Red Mill All-Purpose 1:1 Baking Flour or Cup 4 Cup.
- If you don’t like the extra spices with your pumpkin baked goods, just omit the gingers, nutmeg and some cinnamon if you’d like.
- Any olive oil works, just not a very fine extra-virgin as it will impart too much flavor.
- You can use vegetable oil in place of the olive oil if you’d like.
This Super-Moist Chocolate Pumpkin Loaf Cake is special because:
It’s a one-bowl recipe – no mountain of dishes!
It’s gluten, dairy and refined sugar free!
It’s a healthier dessert for all of my fellow chocolate lovers!
Cozy Fall Recipes
One-Bowl Banana Bundt Cake with Coffee Glaze (Gluten Free, Less Fat, Less Sugar)
One-Bowl Zucchini Cake with Cream Cheese Frosting (Gluten Free, Less Fat, Less Sugar)
3-Ingredient Salted Caramel Sauce (Vegan, Refined Sugar Free)
The Easiest Cinnamon Baked Pears (Gluten Free, Dairy Free)
If you make my Super-Moist Chocolate Pumpkin Loaf Cake, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
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Super-Moist Chocolate Pumpkin Loaf Cake (Gluten Free, Dairy Free, Refined Sugar Free)
Ingredients
- ⅔ cup cocoa powder
- 1 ½ cups GF all purpose baking flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon Kosher salt
- ½ teaspoon ground ginger
- 1 ¼ teaspoons ground cinnamon, divided
- ⅛ teaspoon ground nutmeg
- 1 ½ cups pumpkin puree
- 2 teaspoons vanilla extract
- ⅓ cup olive oil
- 1 cup + 1 tablespoon of coconut sugar, divided
- 3 large eggs, lightly whisked
Instructions
- Preheat the oven to 350 degrees F.
- Spray a standard 9×5 inch loaf pan with nonstick baking spray and line with a parchment paper sling.
- In the bowl of a stand mixer, or using a large bowl and whisk, briefly whisk together the cocoa powder, flour, baking powder, baking soda, salt, ginger, 1 teaspoon of the cinnamon, and nutmeg.
- Add to the bowl the pumpkin, vanilla extract, neutral oil, 1 cup of the coconut sugar, eggs, and ¼ cup of warm water (tap is fine) and mix to combine so there are no flour streaks visible.
- Transfer the batter to the prepared pan and smooth the top.
- Using a sharp knife, make a 1 inch slit down the length of the loaf. This is optional, but it makes for a bakery-style loaf with a slit down the middle.
- In a small bowl, mix the remaining ¼ teaspoon of cinnamon and 1 tablespoon of coconut sugar with a fork.
- Sprinkle the sugar mixture on top of the cake.
- Bake for 55-65 minutes until a tester comes out clean.
- Cool for 10 minutes in the pan before transferring to a rack to cool completely.
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Kathleen, is pumpkin puree measured in dry cups or Liquid cups? Sorry for the weird question. Like all your other recipes, this was also divine… can’t wait for the cookbook 😛
Hi Shay, not a weird question at all! Purees are measured with dry cups!
I’m so glad you loved it.
Enjoy,
kat.
Do you know how I would adjust for high altitude?
Hi Lisa,
Every recipe is a little bit different at high altitudes so it may take some experimenting, but as a general rule, I would usually raise the oven temperature by 15 to 25° F, and set the timer for about 10 minutes less. Testing the cake with a cake tester will also help guide you!
Let me know how you go!
Kat.
I haven’t tried this yet- wondering if it’d be possible to turn it into muffins? Like this idea for a dish to pass as muffins!! I LOVE the spiced bakery style pumpkin muffins (have a batch going as we speak).
Hi Abby, I’m sure it could be turned into muffins! I’d recommend just keeping a close eye on them in the oven to make sure you get the timing right – I’d start checking them after around 18 minutes, but you know your oven best!
Let me know how you get on,
Kat.
Delicious. Wanted something this week that I could eat, needed to be gluten free , to enjoy for my birthday! What a treat. For starters the kitchen smelled amazing. The ‘bread’ didn’t disappoint. I did the sugar and cinnamon on top and to draw upon my inner Kat, I sprinkled with pumpkin seeds. I will make this again and again. My bites were big! Thank you. ❤️
Michelle, thank you so much for your comment! I’m over the moon that you loved this recipe!
Enjoy,
Kat.
This chocolate pumpkin loaf is amazing, and my son loved it too! Flavorful and moist, is already a family favorite.
Agnes, I’m so thrilled you all love it! This comment made my day!
Enjoy,
Kat.
I made this with regular all-purpose flour and granulated sugar (what I had in the cabinet) and it was delicious. I substituted the same amounts the recipe called for. Will definitely make again.
Lauren, I’m so glad you found substituting easy and loved this recipe – it’s always a goal of mine to make recipes simple so you can just use what you have on hand!
Enjoy,
Kat.
This is the perfect Autumn 🍂 recipe. So full of flavour, moist and easy to make. For this Autumn loving girl this is a must. Thanks Kat
Kyla, I’m so thrilled you love it! Thank you for taking the time to share your review.
Kat
Can I use all-purpose flour for this? Looks divine!
Hi Anna, absolutely. You’ll use the same amount.
Enjoy!
Kat
What can we substitute for the eggs in the recipe?
Hi Janice,
I haven’t tested this recipe without eggs, though you can try using either applesauce, 3 “flax eggs” or a vegan egg placement from the store.
Let me know how you make out.
Kat
Could I use applesauce in place of the eggs? Or do you suggest another replacement, I recently found out I cannot have egg whites but this looks delicious and I’d love to make it
Hi Kaitlin,
I haven’t tested this recipe without eggs, though you try using either applesauce, 3 “flax eggs” or a vegan egg placement from the store.
Let me know how you make out.
Kat
This looks amazing. I’m trying to eliminate junk from my diet but also trying to lose weight. I think we would love this recipe, but since I’m counting calories, I see the serving size is a slice, however, how many servings does this break make? Thank you in advance for getting back to me.
Hi Sherry,
It depends on how thick you cut the slices, it can be anywhere from 8-12 servings. I hope you love it!
Kat