Add the pumpkin cake dry ingredients to a bowl and whisk to blend.
In a second bowl, add the pumpkin cake wet ingredients and mix well.
Pour the wet ingredients over the dry ingredients and mix. (*See note)
To make the chocolate cake:
Add your dry chocolate cake ingredients to a bowl and whisk to blend.
In a second bowl, add the wet ingredients and mix.
Pour the wet ingredients into the dry ingredients and mix. (*See note)
Grease a loaf pan and add a layer of chocolate cake batter.
Add some pumpkin batter on top of the chocolate batter.
Repeat so you have a total of 4 layers.
Take a knife and insert it into the batter and swirl gently to slighly swirl the batters together.
Sprinkle chocolate chips over the top and sightly press them into the batter.
Bake the cake for 35 minutes. Remove the cake and test with a toothpick for doneness. (*See note)
Remove from the oven and cool on a baking rack.
I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
To keep this cake light and fluffy, mix your wet and dry ingredients until it is just barely mixed. Over-mixing can make your cake a lot denser.
To test to see if your cake is baked, insert a toothpick into the middle of the cake. If the toothpick comes out clean, your cake is done baking. If you see batter or crumbs on the toothpick, it needs to bake a little longer.
Optional: Top with a pumpkin spice icing by combining ¼ cup of powdered sugar, ½ teaspoon of pumpkin pie spice, and 1-2 teaspoons of milk (or non-dairy milk). Whisk to blend.
Note actual bake time will vary depending on the pan you use to bake this cake. A loaf pan may take longer given the depth of the cake.
This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.