Gluten Free Marbled Pumpkin Snacking Cake
A cozy pumpkin cake swirled with rich chocolate that tastes like fall in every bite.
recipesbynani.comThere is nothing quite like the smell of pumpkin and spices wafting through the kitchen. This snacking cake is my go to when I want something sweet but simple because it comes together quickly and always hits the spot. Everyone loves the beautiful marbled look, but the best part is definitely the contrast between the spiced pumpkin and the chocolate chips.
Since this recipe is gluten free, it is a wonderful option to share at gatherings where you have guests with different dietary needs. A quick tip is to make sure your pumpkin puree is not pumpkin pie filling, as you want the pure pumpkin so you can control the spices yourself.
🧺 Ingredients
- 1 1/2 cups gluten free all purpose flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup softened butter
- 3/4 cup granulated sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semi sweet chocolate chips, melted
- 1 cup chocolate buttercream frosting for topping
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and grease an 8 inch square baking pan.
- 2
In a medium bowl, whisk together the gluten free flour, baking powder, baking soda, and all the spices.
- 3
In a separate large bowl, cream the butter and sugar together until smooth. Add the pumpkin puree, eggs, and vanilla, then mix until combined.
- 4
Slowly stir the dry ingredients into the wet ingredients until you have a smooth batter.
- 5
Take one third of the batter out and mix it with the melted chocolate in a small bowl.
- 6
Spread the plain pumpkin batter into your prepared pan. Dollop spoonfuls of the chocolate batter on top.
- 7
Use a knife to gently swirl the two batters together to create a marbled look.
- 8
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Let the cake cool completely on a wire rack before spreading your chocolate buttercream frosting over the top.
💡 Tips
Store any leftovers in an airtight container at room temperature for up to three days. If you prefer a chilled cake, you can keep it in the fridge for up to a week. This cake is delicious served warm with a scoop of vanilla ice cream or at room temperature with a hot cup of coffee.
Made this recipe? Let us know how it went.
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