Gluten Free Pumpkin Chocolate Chip Cake

by Marla on September 30, 2013 · 58 comments

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Gluten Free Pumpkin Chocolate Chip Cake | FamilyFreshCooking.com

Happy Monday! I hope you had a fabulous weekend. I sure did. There was lots of hikes & outdoors time. Our crazy rain storms have subsided and now there are frosty mornings and bluebird skies during the day.

We have had some snow & the aspen trees are all shades of gold, red & green. What does all that mean? I crave pumpkin. Lots & lots of pumpkin.

Welcome Gluten Free Pumpkin Chocolate Chip Cake to your world. You will be very glad you did.

Gluten Free Pumpkin Chocolate Chip Cake | FamilyFreshCooking.com

Soooooo. Not only is this cake gluten free ~ but I sweetened it with pure honey. The chocolate chips add some more sweetness.

This cake is perfectly moist with a delectable crumb. Once you dig in you will be hooked.

Gluten Free Pumpkin Chocolate Chip Cake | FamilyFreshCooking.com

We dipped ours in some vanilla & chocolate whipped cream, that I happened to have from some cupcakes I was styling. With or without that your taste buds will be really happy.

Gluten Free Pumpkin Chocolate Chip Cake | FamilyFreshCooking.com

You could serve this as a holiday dessert ~ it would be great for ThanksgivingHalloween too.

Gluten Free Pumpkin Chocolate Chip Cake | FamilyFreshCooking.com

It would also be wonderful for a more decadent breakfast or brunch.

Smiley | FamilyFreshCooking.com

Mr. Smiles was watching this photo shoot with lots of anticipation for a big slice of cake.

Gluten Free Pumpkin Chocolate Chip Cake | FamilyFreshCooking.com

And you know what? He sure won me over & got one!

Gluten Free Pumpkin Chocolate Chip Cake | FamilyFreshCooking.com

Gluten Free Pumpkin Chocolate Chip Cake

Rating: 51

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 10-12 servings

Gluten Free Pumpkin Chocolate Chip Cake

Ingredients

  • 2 cups (220 g) Gluten-Free Oat Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon fine Sea Salt
  • 1/2 teaspoon ground Cinnamon
  • 1/2 teaspoon Pumpkin Pie Spice
  • 1/2 cup (170 g) Honey
  • 1 cup (240 g) unsweetened Pumpkin (not sweet pumpkin pie mix)
  • 1 cup Milk (I used fat free cow's milk) you can also use a unsweetened vegan milk
  • 1 large Egg, whisked
  • 1 teaspoon pure Vanilla Extract
  • 2 tablespoons Coconut Oil, melted
  • 1 cup (240 g) Dark Chocolate Chips, divided

Method

  • Pre heat oven to 375 degrees F with the rack in the middle. Spray or cover a 8 X 2 inch round cake pan with parchment paper. Whisk together dry ingredients. In another bowl combine wet ingredients. You might need to heat the honey a bit so you can stir it easily.Combine all ingredients to form a batter (fold in 1/2 cup of chocolate chips last.)
  • Spoon batter into prepared cake pan. Top with the other 1/2 cup of chocolate chips. Bake for about 25-28 minutes or until a skewer comes out virtually crumb free.
  • Serve as is or with freshly whipped cream.
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