Gluten Free Pumpkin Chocolate Chip Loaf Cake (dairy free)

Pumpkin and chocolate are the perfect fall couple!  This gluten free loaf cake is the perfect fall treat!

You know when you create a recipe and you feel like you’ve struck gold?  Well, that’s kind of how I have been feeling of late.  A few weeks back my friend Lisa inspired me to create a gluten free version of lemon cake.  I did, and what resulted has become my family’s favorite gluten free recipe of all time.

So inspired, I’ve been tweaking the recipe ever-so-slightly coming up with new variations.  The base recipe is essentially the same, but with a few small adjustments, a new and delicious recipe has emerged each time.  Let me tell you, the recipes on this site for loaf cake are keepers, and if you haven’t tried one or all of them yet, you must.

So here is my last loaf cake installment….maybe.  This cake is filled with miniature chocolate chips, and they mingle so well with the pumpkin and spices here.  So good!

One tip:  let the cake cool completely at room temperature.  Next, wrap it in plastic and allow it to chill completely in the refrigerator.  Slice it and serve it cool.  Allowing all of the flavors to meld for a time makes for such a tasty bite.  It’s worth the extra time.


Gluten Free Pumpkin Chocolate Chip Loaf Cake (Dairy Free)
serves 8

1/2 cup avocado oil (or other mild oil of your choosing)
1 cup granulated sugar
2 eggs
1 cup pumpkin puree
1/4 cup unsweetened vanilla flavored almond milk
2 & 1/3 cup gluten free flour blend with xanthan gum (I used Bob’s 1 to 1)
2 teaspoons double acting baking powder
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 & 1/4 cups miniature chocolate chips, divided

Preheat the oven to 350 degrees.  Line a standard sized, 9″ x 5″ loaf pan with enough parchment paper to overhang two opposing sides by one inch.  Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, mix together the oil, sugar, egg, pumpkin puree, and almond milk until smooth.

Place the flour, baking powder, cinnamon, ginger, nutmeg, and cloves into a bowl and whisk together.

Gradually add the dry ingredients into the wet, mixing until just incorporated.

Add in 1 cup of the miniature chocolate chips.  Fold the chips into the batter using a silicone spatula.

Pour into the prepared baking dish.  Sprinkle the top of the cake with the remaining chocolate chips.

Bake for 70-75 minutes or until a cake tester inserted into the center of the cake comes out clean.

© The Gluten Free Gathering
 The images, content, and recipes found within are copyright protected. Do not use images and written content without first obtaining permission from The Gluten Free Gathering.  Looking to share or republish a recipe? Please link back directly to this post for the recipe.

9 thoughts on “Gluten Free Pumpkin Chocolate Chip Loaf Cake (dairy free)

    1. Oh, no! Your probably did not do a thing wrong, Jennifer. The only explanation that I have is the difference in ovens, their settings, and temperatures. You can opt to loosely cover the top with foil once the top begins to become golden in color. Also, I would recommend using a loaf pan that is not nonstick (I use glass or stainless/aluminum).


I'd love to know what you think!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.