Healthier Pumpkin Chocolate Chunk Cake (Gluten Free) – Moist, Easy & Naturally Sweetened

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Healthier Pumpkin Chocolate Chunk Cake (Gluten Free): A Cozy, Wholesome Treat Everyone Will Love

If there’s one cake that deserves a permanent spot in your fall (and honestly, year-round) baking rotation, it’s this Healthier Pumpkin Chocolate Chunk Cake (Gluten Free). It’s everything we adore about pumpkin season—warm spices, real pumpkin purée, soul-hugging aromas—combined with melty chocolate chunks and the perfect, tender crumb. And the best part? It’s made with better-for-you ingredients, so you can indulge with zero guilt and maximum joy.

Let me set the scene. A few years ago, I hosted a last-minute brunch. I wanted a dessert that tasted homemade, felt seasonal, and wasn’t just another sugary bakery-style pumpkin loaf. I whipped up a pumpkin almond-flour cake, tossed in some chocolate, and prayed for magic. And let me tell you: the way everyone hovered around that cake as it cooled on the counter… I knew we had a winner.

Since then, this Healthier Pumpkin Chocolate Chunk Cake (Gluten Free) has become my signature cozy-weather bake. It’s naturally gluten-free, refined-sugar-light, and packed with nourishing pumpkin and almond flour—yet tastes like the rich, luxurious cousin of your favorite coffee shop pumpkin loaf. The texture? Moist, soft, and studded with gooey chocolate in every bite.

Whether you’re gluten-free, simply trying to bake a little healthier, or you just love chocolate and pumpkin together (a superior combo, let’s be honest), this cake is going to hit all the right notes.

Let’s bake something incredible!

Ingredients for Healthier Pumpkin Chocolate Chunk Cake (Gluten Free)

Dry Ingredients

  • 2 cups almond flour (packed and leveled)
  • ½ cup oat flour (or use more almond flour for fully grain-free)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder (gluten-free)
  • 1 tablespoon pumpkin spice (or cinnamon + nutmeg + ginger combo)
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup pure pumpkin purée
  • 2 large eggs (room temperature)
  • ⅓ cup maple syrup or honey
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon vanilla extract

Chocolate

  • 1 cup dark chocolate chunks or chips (70% recommended)

Substitution Ideas

Because flexibility in baking is everything:

Healthy Swaps

  • Almond flour: swap with hazelnut flour for a nutty twist.
  • Oat flour: use buckwheat flour or extra almond flour for grain-free.
  • Maple syrup: substitute date syrup, honey, or coconut sugar (¼ cup).

Vegan Option

  • Replace eggs with 2 flax eggs (2 tbsp ground flax + 5 tbsp water).
  • Use vegan chocolate chunks.
  • Swap honey for maple syrup.

Gluten-Free Confirmation

All ingredients listed are naturally gluten-free. Just make sure your baking powder and oat flour are certified GF.

Step-by-Step Instructions: The Easiest Gluten-Free Pumpkin Cake Ever

Whether you’re a baking pro or a total beginner, these steps will guide you into pumpkin-chocolate bliss

1. Prep Like a Pro

Preheat your oven to 350°F (175°C) and line an 8×8 baking pan with parchment paper. If you’re using a loaf pan, just note the bake time may be slightly longer.

Tip: Let the parchment hang over the sides—it makes lifting the cake out effortless.

2. Mix Your Dry Ingredients

In a medium bowl, whisk together:

  • almond flour
  • oat flour
  • baking soda
  • baking powder
  • pumpkin spice
  • salt

This step ensures even distribution so you don’t end up with clumps of spices or baking powder in one corner.

3. Whisk the Wet Ingredients

In a large bowl, combine:

  • pumpkin purée
  • eggs
  • maple syrup
  • melted coconut oil
  • vanilla

Whisk until smooth and glossy. You can already smell the pumpkin!

4. Combine Wet + Dry

Pour your dry mixture into the wet mixture and stir with a spatula until just combined.

You want a thick, silky batter—don’t overmix.

5. Add the Chocolate Chunks

Fold in ¾ cup of chocolate chunks, saving the remaining ¼ cup for sprinkling on top. This ensures you get chocolate in every slice and a beautifully studded top.

6. Spread the Batter and Bake

Pour the batter into your prepared pan and smooth the top.

Sprinkle that final shower of chocolate over the surface (trust me, this is the secret to an irresistible top layer).

Bake for 28–35 minutes, or until:

  • the center is set
  • a toothpick comes out clean (or with a little melted chocolate)
  • the top turns golden and puffy

7. Cool Before Slicing

Let the cake cool at least 20 minutes. Almond flour cakes are tender while warm; this step allows it to set and slice beautifully.

Then cut into squares… and enjoy the aroma of triumph.

Extra Tips for the Best Pumpkin Chocolate Chunk Cake

Serving Suggestions

  • Top with Greek yogurt + honey for a breakfast treat.
  • Add a scoop of vanilla ice cream for dessert.
  • Dust with powdered sugar for a café-style presentation.
  • Pair with coffee, chai, or a cozy latte (pumpkin spice latte lovers, this is your moment).

Storage Advice

  • Room temperature: 2–3 days in an airtight container.
  • Refrigerator: 5–6 days and stays super moist.
  • Freezer: up to 3 months. Slice before freezing for grab-and-go snacks.

Reheating

Pop individual slices in the microwave for 10–12 seconds to bring the chocolate back to melty perfection.

Variations

  • Add nuts: walnuts or pecans add a great crunch.
  • Make it spicy: add a pinch of cayenne for a warm kick.
  • Add dried fruit: cranberries work surprisingly well with pumpkin + chocolate.
  • Turn it into muffins: bake 18–22 minutes at the same temperature.

Nutritional Information

Based on the inspiration recipe (source: hungryhappens.net), approximate values per slice (12 slices):

  • Calories: ~210
  • Protein: 6–7g
  • Carbs: 15–18g
  • Fat: 13–15g
  • Fiber: 2–3g
  • Sugar: 8–10g

These numbers may vary depending on ingredients and chocolate used.

The takeaway: This Healthier Pumpkin Chocolate Chunk Cake (Gluten Free) is nutrient-rich, protein-supportive thanks to almond flour, and significantly lighter than traditional pumpkin cakes.

FAQ: Everything You Need to Know

1. How long does it take to make?

About 45 minutes total:

  • 10 minutes prep
  • 28–35 minutes baking
  • A little cooling time

Super simple!

2. Can I substitute the almond flour?

Almond flour is the key to the moist, tender texture. But you can swap it with:

  • hazelnut flour
  • a mix of gluten-free flour + 2 tbsp oil

Just note: texture will change.

3. Can I use chocolate chips instead of chunks?

Absolutely! Both work perfectly. Chunks melt into pockets; chips hold shape better.

4. Can I freeze this cake?

Yes! It freezes beautifully. Wrap slices individually and store up to 3 months. Thaw 20 minutes at room temp or microwave for 10 seconds.

5. Can I make this into a loaf instead of a cake?

Yes—use a loaf pan and bake 40–48 minutes instead. Check early so it doesn’t overbrown.

Conclusion: Bake This Cozy, Healthier Pumpkin Treat Today!

There’s something magical about a recipe that checks all the boxes: cozy, seasonal, gluten-free, naturally sweetened, and indulgent enough to feel like dessert. This Healthier Pumpkin Chocolate Chunk Cake (Gluten Free) is exactly that kind of recipe—the one you’ll make once and then keep making because everyone asks for it.

Whether you’re serving it at brunch, gifting it to a friend, or enjoying a quiet slice with coffee on a chilly morning, this cake brings pure comfort.

If you try it, I’d love to hear how it turned out! Leave a comment, share your photos, or tag me—your kitchen successes make my day.

Happy baking, friends. Enjoy every chocolatey, pumpkin-spiced bite! 🎃🍫✨