I am having a hard time moving on from all things pumpkin.  Chocolate Pumpkin Bundt Cake is a great alternative for people that are not pie fans.  

This gluten free version is smothered in caramel sauce.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin I added a teaspoon of vinegar to a cup of almond milk and set it aside.

Then I dumped Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar, meringue powder, baking powder, baking soda, cinnamon, ginger and salt into a large mixing bowl.

I stirred these dry ingredients together until they were well blended.

Next I dumped some pure pumpkin puree, the almond milk with vinegar added, brown sugar, eggs and oil into a separate bowl.

I used a wire whisk to blend these ingredients together until they were smooth.

Now I poured these wet ingredients into the dry ingredients in the large mixing bowl.

Using a large wooden spoon I stirred until the ingredients were well blended.

Then I spooned the batter into a greased bundt pan, jiggling it to make it level.  

I baked the cake for 45 minutes at 350F or until a toothpick inserted in the center came out clean.

After removing it from the oven I allowed it to cool in the pan for about 20 minutes before inverting it onto the serving plate.

Once the Chocolate Pumpkin Bundt Cake was cooled I sliced it and drizzled it with caramel sauce before serving.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Pumpkin Recipes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Chocolate Pumpkin Bundt Cake:

• 1 cup almond milk
• 1 tsp vinegar
• 2 3/4 cups Bob’s Red Mill 1 to 1 Baking Flour
• 3/4 cup granulated sugar
• 1 tbsp meringue powder
• 2 3/4 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp salt
• 2 cups pure pumpkin puree
• 1 cup packed brown sugar
• 2 large eggs
• 1/4 cup vegetable oil
• 1/2 cup cocoa powder
• Gluten Free Caramel Sauce for glaze

How to Make Chocolate Pumpkin Bundt Cake:

1. Preheat oven to 350F.
2. Spray the bundt pan with cooking spray.
3. Add the tsp of vinegar to the cup of almond milk and set aside.
4. Stir the flour, granulated sugar, meringue powder, baking powder, baking soda, cinnamon, ginger and salt together in a large mixing bowl.
5. Whisk the pumpkin puree, the almond milk with vinegar added, brown sugar, eggs and oil in a separate bowl.
6. Pour the wet ingredients into the dry ingredients and combine.
7. Scrape the cake batter into the bundt pan. Jiggle to level the batter in the pan.
8. Bake the cake for 45 minutes or until a toothpick inserted in the center comes out clean.
9. Allow to cool in the pan for about 20 minutes and then invert onto serving platter.
10. When cooled, slice and drizzle caramel sauce over cake before serving.

FAQS:

What should I serve with chocolate pumpkin bundt cake?

A chocolate pumpkin bundt cake is a delightful dessert, and you can enhance the overall experience by serving it with complementary accompaniments. Here are some ideas:

1. Whipped Cream: A dollop of freshly whipped cream, either plain or flavored with a hint of cinnamon or nutmeg, is a classic choice. It adds a creamy contrast to the rich cake.  You can also use dairy free whipped cream.
2. Vanilla Ice Cream: Serve a scoop of vanilla ice cream alongside your cake for a delightful combination of warm and cold textures and flavors.  You can also use dairy free ice cream.
3. Caramel Sauce: Drizzle warm caramel sauce over the cake for an extra layer of sweetness and a lovely caramel flavor that pairs well with chocolate and pumpkin.
4. Chopped Nuts: Consider sprinkling chopped nuts like pecans or walnuts over the cake for a crunchy texture and nutty flavor that complements the cake’s richness.
5. Berries: Fresh berries, such as raspberries, strawberries, or blueberries, can provide a refreshing contrast to the cake’s sweetness.
6. Dusting of Powdered Sugar: A light dusting of powdered sugar on top of the cake adds a touch of sweetness and a beautiful presentation.
7. Spiced Yogurt or Sour Cream: Mix a bit of ground cinnamon and a touch of honey into plain yogurt or sour cream to create a spiced, tangy accompaniment.  You can use dairy free yogurt or sour cream.
8. Fresh Mint Leaves: Garnish your dessert with a few fresh mint leaves to add a burst of freshness and color to the plate.
9. Coffee or Tea: Pair your cake with a hot cup of coffee, espresso, or a spiced tea like chai to balance the sweetness of the dessert.
10. Cinnamon or Pumpkin Spice Blend: Sprinkle a bit of cinnamon or pumpkin spice mix over the cake or around the plate for an extra burst of flavor and aroma.

Ultimately, the choice of accompaniments will depend on your personal preferences, dietary needs and the overall theme of your meal. Feel free to mix and match these suggestions to create a dessert presentation that suits your taste and complements your chocolate pumpkin bundt cake.

How do I store chocolate pumpkin bundt cake?

Storing chocolate pumpkin bundt cake properly is essential to maintain its freshness and flavor. Here are some guidelines on how to store it:

1. Room Temperature: If you plan to consume the cake within 1-2 days, you can store it at room temperature. Place the cake in an airtight container or cover it with plastic wrap to prevent it from drying out. Keep it in a cool, dry place away from direct sunlight.
2. Refrigeration: If you want to extend the cake’s shelf life, store it in the refrigerator. Make sure it’s in an airtight container or well-wrapped with plastic wrap. The cold temperature will help keep it fresh for up to a week.

Can I freeze chocolate pumpkin bundt cake?

Yes, you can freeze chocolate pumpkin bundt cake. Freezing is a great way to extend the shelf life of your cake and enjoy it at a later date. Here’s how you can freeze it:

1. Cool the Cake: Allow the cake to cool completely before freezing. If it’s still warm, condensation can form inside the packaging, which may affect the cake’s texture.
2. Wrap the Cake: You can wrap the entire cake or individual slices in plastic wrap or aluminum foil. Make sure it’s tightly sealed to prevent air and moisture from getting in.
3. Use an Airtight Container: Alternatively, you can place the wrapped cake or slices in an airtight container or a freezer-safe resealable bag. This extra layer of protection will help maintain the cake’s freshness.
4. Label and Date: Don’t forget to label the package with the contents and date of freezing. This will help you keep track of how long it has been in the freezer.
5. Freeze: Place the wrapped cake in the freezer. Make sure it’s in a flat position so that it doesn’t get squished.
6. Thawing: When you’re ready to enjoy the cake, remove it from the freezer and allow it to thaw in the refrigerator or at room temperature. Thawing in the refrigerator will result in a slower, more even thaw, which can help maintain the cake’s texture.
7. Serve: Once the cake has thawed, you can serve it as is, or if you prefer, you can warm it slightly in the oven for a few minutes to enhance its flavor and texture.

Properly frozen chocolate pumpkin bundt cake can last in the freezer for several months. However, for the best quality, it’s a good idea to consume it within 2-3 months.