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Here is another delicious gluten-free dessert to satisfy your sweet tooth. If you’re a fan of spices and pumpkin, especially during the autumn/fall and holiday season, you’re in for a treat!

This slice offers a delightful texture and flavour that will leave you craving for more. With its earthy, warm notes of spices and the semi-moist pumpkin and chocolate cake, every bite is a burst of heavenly sweetness. And to top it off, there’s a crispy, marshmallowy meringue loaded with crunchy almonds and a generous sprinkle of chocolate.

Indulge in this mouthwatering dessert and experience a true taste of autumn!

About some of the ingredients:

When it comes to pumpkin, the possibilities are endless! Not only does it add a rich and creamy texture to your recipes, but it also brings a delightful sweetness. Whether you choose the classic Butternut pumpkin or opt for a different variety, just make sure to remove the rind and chop the flesh into small pieces before cooking. Don’t forget to weigh the raw pumpkin to ensure accurate measurements as listed in the recipe card.

Self-Raising Flour:

If you can find store-bought self-raising flour, check the ingredient list on the package. If xanthan gum is already present, leave out my xanthan gum measurement in the recipe card.

Fancy making your own? You can easily create your own blend by following my homemade gluten-free self-raising flour recipe. This way, you have full control over the ingredients, and you can customise it to your liking. Remember to add the extra xanthan gum listed in the recipe card for that irresistible fluffy texture. 

Several assemble stuffed aloo potato dosas.
Some helpful tips:
  • Cook the pumpkin ahead of time to give it a chance to cool down before adding it to the cake batter.
  • Have the eggs and butter at room temperature.


  • Wipe the bowl and whisking attachment with some white vinegar to remove any grease before whisking the egg whites to guarantee a glossy and airy meringue.
  • Roast the almonds in a dry pan on medium heat, mixing often until golden. Keep an eye on them as nuts burn suddenly, so make sure you are mixing, flipping and checking them often.
An adobe photo of french onion soup

Gluten-Free Chocolate Pumpkin Meringue Slice

by Sandra, Fun Without Gluten
Indulge in the warm and comforting flavours of this delectable cake slice. Infused with spices and sweetness, this semi-moist pumpkin and chocolate cake is topped with a crisp marshmallowy meringue, adorned with crunchy almonds, and sprinkled with chocolate & cinnamon.
Whether enjoyed as a morning or afternoon snack or served as a dessert during the autumn, Thanksgiving, or festive seasons, this cake is sure to be a crowd-pleaser. 
5 from 4 votes
Prep Time 30 minutes
Cook Time 45 minutes
Cooling the cake 15 minutes
Total Time 1 hour 30 minutes
Course baking, Dessert, Festive, Kids' Snacks
Cuisine American, Australian, Festive, Thanksgiving
Servings 9 square slices


For the cake:

  • 250 g pumpkin, weighed raw once the rind is removed
  • 125 g butter, at room temperature
  • 130 g light brown sugar
  • 2 egg yolks
  • 1 egg
  • 2 tbsp good quality cocoa powder
  • 185 g store-bought or homemade self-raising flour
  • 1 tsp xanthan gum, leave out if your store-bought blend already has xanthan gum
  • 1 tsp cinnamon powder
  • 50 ml milk

For the meringue layer:

  • 2 egg whites
  • 100 g caster or fine white sugar

For the topping:

  • 50 g dark chocolate, grated or shaved
  • 2 tbsp slivered or flaked roasted almonds
  • ½ tsp cinnamon powder


For the cake:

  • Peel the rind off the pumpkin and weigh the flesh, followed by chopping the pumpkin into small pieces.
    Preparing the fresh pumpkin to make the puree
  • Add to simmering water and cook for 15 mins or until soft.
  • Drain the water from the cooked pumpkin and mash until smooth. Set aside. If any excess liquid collects at the bottom of the cooled pumpkin, drain this away before adding it to the cake batter.
  • Grease a square cake tin and line the base with baking paper.
  • Using either a stand mixer or a handheld mixer, cream the butter and sugar together until light and fluffy.
    The creamed butter for the cake batter
  • Add the eggs one at a time, beating well between each addition.
  • In a separate bowl, sift the cocoa, flour, xanthan gum and cinnamon. Mix well.
  • At a low speed, add half the flour, followed by half the cooked pumpkin & milk.
    In batches, adding the flour and pumpkin mixture
  • Once mixed, add the remaining sifted ingredients, followed by the pumpkin and milk.
  • Spread the cake batter in the cake tin. Set aside.
    The uncooked cake batter in the tin

For the meringue layer:

  • In a clean bowl, whisk the egg whites until soft peaks form.
  • Gradually add the sugar, whisking until no sugar crystals are visible and the whites appear glossy.
    Adding the sugar to the egg whites to make the meringue topping
  • Gently spread the meringue evenly over the cake batter.
    The meringue topping spread on top of the cake batter in the tin


  • Preheat the oven to 170°C/340°F.
  • Bake on the middle shelf for 15 mins, then lower the heat to 150°C/300°F and bake for a final 30 mins.
    The baked meringue on top of the cake batter

For the topping:

  • In a dry pan, roast the almonds over medium heat until golden.
  • Mix all the topping ingredients together in a small bowl,
  • Sprinkle the mixture over the meringue topping as soon as the cake has been removed from the oven. This helps some of the toppings to stick to the meringue while it is warm.
    Adding the almonds and chocolate to the warm meringue


  • Cool the cake in the pan for 15 mins before removing to cool further on a wire rack.
  • Cut the cake into even squares and serve on its own or with a side of whipped cream.
    Portions of equal slices on a serving platter


  • Keeps for 2 days at room temperature covered.
  • Suitable to freeze.
Keyword gluten-free cake, gluten-free pumpkin cake, gluten-free pumpkin dessert, gluten-free slice
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Portions of equal slices on a serving platter
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