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A freshly baked Chocolate Pumpkin Loaf Cake in a parchment-lined pan rests on a cooling rack. A hand with painted nails holds the edge of the pan, which sits elegantly on a marble surface.
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4.93 from 13 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 Time10 minutes
Cook Time1 hour
Cooling10 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate, chocolate cake, pumpkin, pumpkin loaf
Servings: 1 9x5 Inch Loaf
Author: Kat Ashmore

Equipment

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 9x5 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
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