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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