Comments on: Gluten free Pumpkin chocolate cake

By: Ashlyn

Ashlyn — Wed, 15 Nov 2017 16:28:39 +0000

This looks like heaven! The perfect flavor combination of chocolate chips and pumpkin, yum.

By: Kristy

Kristy — Sun, 04 Dec 2016 16:19:17 +0000

I’m trying this recipe out right now! I substituted banana puree for apple sauce, so I hope that works out okay. I’m also baking it in loaf form rather than a cake pan, since I don’t have the right size cake pan. I hope it turns out!

By: Michelle

Michelle — Fri, 27 Nov 2015 05:43:58 +0000

In reply to Miryam@eatgood4life. Thanks! I used coconut palm sugar. I swapped the olive oil for coconut oil and it turned out like a cross between a pumpkin pie texture and cake. Def not a traditional fluffy cake. I took a previous comment about serving cold and it was much better cold! It could have been a little sweeter. Maybe I'll add more sugar next time!

By: Miryam@eatgood4life

Miryam@eatgood4life — Wed, 25 Nov 2015 13:58:47 +0000

In reply to Michelle. You can use regular sugar. The same amount :-)

By: Michelle

Michelle — Wed, 25 Nov 2015 03:27:45 +0000

What can I substituted the unrefined sugar for? Regular sugar, stevia? And if so how much? Thanks!

By: Elizabeth

Elizabeth — Tue, 17 Nov 2015 15:34:56 +0000

Can you sub another kind of flour for the coconut flour?