Super-Moist Chocolate Pumpkin Loaf Cake (Gluten Free, Dairy Free, Refined Sugar Free)

4.91 from 11 votes
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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

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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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4.91 from 11 votes

Super-Moist Chocolate Pumpkin Loaf Cake (Gluten Free, Dairy Free, Refined Sugar Free)

This one-bowl, super moist, chocolate pumpkin loaf cake comes together in no time, and if you're a chocolate lover looking for a healthier Fall dessert, this has your name written all over it.
Prep: 10 minutes
Cook: 1 hour
Cooling: 10 minutes
Total: 1 hour 20 minutes
Servings: 1 9×5 Inch Loaf

Ingredients 

  • 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
  • teaspoon ground nutmeg
  • 1 ½ cups pumpkin puree
  • 2 teaspoons vanilla extract
  • 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

Serving: 1Slice | Calories: 249kcal | Carbohydrates: 38g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 404mg | Potassium: 206mg | Fiber: 6g | Sugar: 14g | Vitamin A: 6435IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Kat Ashmore
Prep Time: 10 minutes
Cook Time: 1 hour
Cooling: 10 minutes
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 1 9×5 Inch Loaf
Calories: 249
Keyword: chocolate, chocolate cake, pumpkin, pumpkin loaf
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26 Comments

  1. 5 stars
    Delicious! And so easy. Loved that clean up was a breeze with only one bowl. I use AP flour and it was perfectly cooked in ~45 minutes. So good served warm with a little almond butter on top 🙂 A great dessert OR snack!

  2. 5 stars
    Recipe was very easy to put together and smelled delicious in the oven. Unfortunately for me I’m allergic to eggs. Tried to use flax eggs but bread was still just gooey after baking for 70 min. This is no fault of this recipe, as this has happened before with other recipes. I’m giving up on the flax eggs! I ended up throwing away the whole loaf. Has anyone had any luck with any other egg substitutes in the recipe? I would love to try again!

    1. Stacey,
      I’m so sorry you’ve had such trouble with flax eggs! They can certainly be tricky to substitute in.
      Have you ever tried applesauce as an alternative? I’ve found that in some baking, applesauce is a simpler swap.
      I’d love to hear how you get on!
      Kat.