Gluten free Pumpkin chocolate cake

Holly molly. What can I say about this amazing gluten free pumpkin chocolate cake but that you need to make it for yourself. It is super moist, delicious and out of this world. 

Gluten free pumpkin chocolate cake. Super easy, moist and delicious.

I really don’t have words to describe this amazing gluten free pumpkin chocolate cake. I wanted to make a pumpkin cake before October ended so the other day I just tackled this recipe and only wished it came out OK. Holly molly not only it did come out OK but it was out of this world yummy. It was super moist and delicious.

I am not much of a pumpkin person but I think pumpkin is truly growing in on me. Especially after this cake.

If you don’t have coconut flour you can use any other type of flour of choice, however, the amount will have to be more than what I have used in this recipe since coconut flour absorbs a lot of liquid. I would say at least 1 1/2 cups of whatever flour you are thinking off. Just make sure the batter is not to wet or too dry. If you are an experienced baker you know what I mean. If you are not an experienced baker I would suggest not experimenting. I will hate for you to waste your ingredients!

On any event, I hope you get to make this gluten free pumpkin chocolate cake. I am currently thinking of making my last pumpkin recipe of the season. I hope it turns out OK so that I can share it with you guys. It is a healthy breakfast treat so I hope i am lucky with this one.

Enjoy!

Gluten free pumpkin chocolate cake. Super easy, moist and delicious.

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Gluten free Pumpkin chocolate cake

Miryam's original recipe

Yield: 12 servings

Total Time: 1 hour

Ingredients:

Drizzle

  • 1/4 cup dark chocolate chips
  • 2 tbsp almond milk

Directions:

Preheat oven to 350F. Grease and flour a square 8x8 baking pan. Alternatively you can line the bottom with unbleached parchment paper. I think this method may work better to take the cake out when it is done. I had some trouble with it!

In a large mixing bowl add the milk, puree, apple sauce, eggs, and oil. Combine with a wire whisk until you have a homogeneous mixture. Add the rest of the ingredients except the chocolate chips and combine. At this time you can add 1/2 cup of chocolate chips and fold into the batter.

Pour the batter into the prepared baking pan and bake for 45-55 minutes or until a cake tester comes out clean. Cool cake in the baking pan over a wire rack.

Heat the 2 tbsp of milk and add the chocolate chips. Whisk until the chocolate is melted and drizzle over the cool pumpkin cake.

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6 comments

  1. Exquisite! I love the nutty rice streusel topping a lot!

  2. Great post. I used to be checking continuously this blog
    and I’m impressed! Extremely helpful information specifically the ultimate section :
    ) I deal with such info a lot. I was seeking this certain information for a long time.
    Thank you and best of luck.

  3. I just bought coconut flour for the first time! I’m excited to try it out. This coffee cake looks delish!

  4. This is the most gorgeous coffee cake, Miryam! Can’t believe it’s GF, too. Love the almond-raspberry flavor. It would be gone in this house in an instant!

  5. almond raspberry is a great combo… never thought of it. nice job with the cake… i need to experiment with gluten free, but i wonder what the fiber content is like. will look into it. :-)

  6. They look very good M. I have been testing a few recipes with gluten free flour, the last one was not that great. Looks like your version is something I would love. So the base just has coconut flour in it…I have some , I will have to try this one.
    This coffee cake looks absolutely delicious.

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