Chocolate Pumpkin Cake (gluten free option, vegan option)

This easy Chocolate Pumpkin Cake is the perfect fall dessert. It’s made with just a few simple ingredients and is ready in no time. The pumpkin puree gives the bread a moist and flavorful texture, and the chocolate chips add a delicious sweetness. This bread is perfect for a quick weeknight dessert or a fall tailgate or party. It’s also a great option for Thanksgiving dessert.

This is a gluten free recipe since it uses gluten free cake mix. If you are not gluten free you can use any cake mix you want! You can make sure this is a vegan recipe and dairy free recipe by making sure your cake mix is also vegan! This is a nut free recipe as well.

It’s easy to make. Just mix together the cake mix, pumpkin puree, and oil, then stir in the chocolate chips. No need to measure out individual ingredients or worry about gluten. This easy Chocolate Pumpkin Cake has minimal ingredients. You only need four ingredients, plus a few pantry staples like oil and chocolate chips.

Also, this easy Chocolate Pumpkin Cake is packed with pumpkin. This bread is made with 1 1/4 cups of pumpkin puree, so you can really taste the fall flavor.

WHY YOU’LL LOVE THIS RECIPE

• You can use any type of chocolate cake mix for this easy Chocolate Pumpkin Cake recipe. I used gluten free chocolate cake mix.
• If you are not gluten free you can use any cake mix you want!
• If you don’t have pumpkin puree, you can substitute canned pumpkin. They are the same!!
• You can add other ingredients to the bread, such as nuts, dried fruit, or spices.
• It’s easy to prepare. Just line a loaf pan, then pour in the batter. Bake for 50-60 minutes, and you’re done!
• It’s perfect for a quick weeknight dessert. This bread is quick and easy to make, so it’s perfect for a busy weeknight.
• This easy Chocolate Pumpkin Cake is perfect for a fall tailgate or party. This bread is portable and delicious, so it’s perfect for sharing with friends and family.
• It’s a great option for Thanksgiving dessert. This bread is moist, flavorful, and festive, so it’s a great addition to any Thanksgiving table.

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INGREDIENTS & SUBSTITUTIONS

Gluten-Free Chocolate Cake Mix

You can also substitute a different type of cake mix, such as a vanilla or yellow cake mix. If you are not gluten free you can use any cake mix you want! If you are vegan, make sure to purchase vegan cake mix to make this easy Chocolate Pumpkin Cake.

Pumpkin Puree

Pumpkin puree has a sweet, earthy flavor. It is also relatively neutral in flavor, so it can be used in a variety of dishes without overpowering the other flavors.

Pumpkin puree is a good source of vitamins and minerals, such as beta-carotene, potassium, and fiber.

If you don’t have pumpkin puree, you can substitute canned pumpkin. They are actually the same! You can also substitute mashed or pureed bananas!

Oil or Applesauce

For this recipe the mixture needs a little more moisture than just the pumpkin puree. I like to add oil to keep it from drying out. If you are watching your cholesterol or fat intake you can always sub applesauce at a 1:1 ration or even add more pumpkin puree instead of the oil.

Oil has a neutral flavor, so it does not add any unwanted flavors to the bread. It also helps to keep the bread moist and tender. I used avocado oil here because it has healthy fats and is a neutral flavor.

Oil is a good source of healthy fats, which can help to lower cholesterol and protect the heart.

Chocolate Chips

Chocolate chips add a delicious sweetness and richness to the bread. They also add a bit of texture to the easy Chocolate Pumpkin Cake.

If you don’t have chocolate chips, you can substitute another type of candy, such as nuts or dried fruit. You can use any chopped up candy bars. You can also omit the chocolate chips altogether. If you are vegan or dairy free use vegan chocolate chips.

TASTE & TEXTURE

The easy Chocolate Pumpkin Cake has a moist, tender texture with a rich chocolate flavor and hints of pumpkin. The chocolate chips add a delicious sweetness and richness, and they also add a bit of texture. The bread is perfect for a quick and easy fall dessert or a snack.

The moist texture of this easy Chocolate Pumpkin Cake is due to the pumpkin puree and oil, which help to keep the bread hydrated. The tender texture is due to the gluten-free cake mix, which is made with a blend of flours that are naturally soft and tender. The rich chocolate flavor is due to the gluten-free chocolate cake mix, which is sweetened with chocolate. The hints of pumpkin flavor come from the pumpkin puree, which also adds moisture and tenderness to the bread. The chocolate chips add a delicious sweetness and richness, and they also add a bit of texture to the pumpkin chocolate chip bread.

Check out some more of my easy, gluten free recipes here!

DIRECTIONS

STEP 1

Preheat oven to 350 degrees F (175 degrees C).

Line a 9×5 inch loaf pan with parchment paper.

STEP 2

In a large bowl, combine the cake mix, pumpkin puree, and oil.

Mix until well combined.

STEP 3

Stir in the chocolate chips.

Pour the batter into the prepared loaf pan.

STEP 4

Bake the easy Chocolate Pumpkin Cake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

STEP 5

Let the bread cool in the pan for 10 minutes before removing to a wire rack to cool completely.

EXPERT TIPS & TRICKS

• To make the easy Chocolate Pumpkin Cake ahead of time, bake it and let it cool completely. Then, wrap it tightly in plastic wrap and store it at room temperature for up to 3 days.
• To freeze the bread, bake it and let it cool completely. Then, wrap the pumpkin chocolate chip bread tightly in plastic wrap and foil and freeze for up to 3 months. When you’re ready to eat, thaw the bread overnight in the refrigerator and then let it come to room temperature before slicing and serving.

HOW TO MAKE THIS VEGAN

Use a vegan chocolate cake mix. There are many different brands of vegan chocolate cake mix available, so you can choose one that you like. Make sure to use vegan chocolate chips.

HOW TO SERVE & STORE

To serve: The easy Chocolate Pumpkin Cake can be served at room temperature or slightly warmed. It can be sliced and served with butter, cream cheese, or your favorite spread. It can also be toasted and served with a drizzle of maple syrup or honey.

Store in the fridge: The pumpkin bread can be stored in an airtight container in the fridge for up to 3 days. To prevent the pumpkin chocolate chip bread from drying out, wrap it tightly in plastic wrap before storing it in the fridge.

Store in the freezer: The easy Chocolate Pumpkin Cake can be stored in an airtight container in the freezer for up to 3 months. To prevent the bread from drying out, wrap it tightly in plastic wrap and then foil before storing it in the freezer.

Reheat: To reheat the chocolate chip bread, remove it from the fridge or freezer and let it thaw at room temperature for 30 minutes. Then, slice the bread and place it on a baking sheet. Bake in a preheated oven at 350 degrees F (175 degrees C) for 10-15 minutes, or until heated through. You can also microwave it until it is warm.

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