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Flourless chocolate-pumpkin cake is gluten-free decadence at its finest

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Rich and dense, this gluten-free chocolate-pumpkin cake will be your new favorite fall dessert

I like to double down with the chocolate when it comes to cake. But let's not forget about seasonal pumpkin. This flourless cake is rich and moist and full of wonderful flavor (and hello! chocolate ganache). It's perfect as a special fall treat.

Rich and dense, this gluten-free chocolate-pumpkin cake will be your new favorite fall dessert
Image: Patricia Conte/SheKnows

So this is the sort of cake that might be referred to as “death by chocolate.” It’s definitely ultra rich and chocolaty, but it also has an amazing added flavor because of the pumpkin puree and seasonings.

I know you’ll need a fabulous dessert for the upcoming holiday season. You won’t regret adding this cake to the menu, and in fact, it may become a tradition in your home.

Rich and dense, this gluten-free chocolate-pumpkin cake will be your new favorite fall dessert
Image: Patricia Conte/SheKnows

Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows tries to ensure that these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Flourless chocolate-pumpkin cake with chocolate ganache recipe

Serves 10-12

Prep time: 15 minutes | Cook time 30 minutes | Inactive time: 45 minutes | Total time: 1 hour 30 minutes


For the cake

  • 1/2 cup butter
  • 10 ounces gluten-free semisweet chocolate chips
  • 3 eggs
  • 2/3 cup sugar
  • 3/4 pumpkin puree (not pumpkin pie filling)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • Nonstick cooking spray

For the ganache

  • 1/2 cup heavy cream
  • 10 ounces gluten-free semisweet chocolate chips


For the cake

  1. Heat the oven to 350 degrees F. Lightly spray a 9- or 10-inch springform pan with the nonstick cooking spray. Set aside.
  2. To a saucepan over medium-low heat, add the butter. When the butter has melted, add the chocolate chips, and stir to combine until they’re melted. Remove from the heat, and set aside.
  3. In a bowl, combine the eggs and sugar. Whisk to combine. Add the pumpkin puree to the mixture, along with the cinnamon, nutmeg, ginger and clove. Whisk to combine.
  4. A little at a time, add the chocolate mixture to the sugar mixture, and stir to combine.
  5. Transfer the batter to the springform pan, and bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
  6. Cook the cake completely. Place on a cake stand or platter, and remove the side portion of the springform pan.

For the ganache

  1. To a pan over low heat, add the heavy cream. When the cream is hot, turn off the heat, and add the chocolate chips a little at a time. Whisk to combine.
  2. Bring the mixture to room temperature.
  3. Use an offset spatula to help spread the ganache evenly over the cake.
  4. Refrigerate the frosted cake, and serve chilled.

gluten-free friday
Image: SheKnows

More gluten-free recipes

Chocolate fudge cookies
Pumpkin-chai muffins with vanilla glaze and maple-coated almonds
Pumpkin pie ice cream bonbons

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