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 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.