I hope you had a great week and a blessed Easter.
I took last week off from blogging to enjoy time with my family since my husband used some of his vacation days to be home with us. We had a wonderful time together, with the exception of Joshua having a stomach bug all day yesterday.
I hope to get back to regular posting this week and I am starting with a recipe.
A couple of weeks ago I shared my recipe for chocolate cake that is free of the top 8 allergens (dairy, eggs, wheat, soy, peanuts, tree nuts, shellfish, & fish).
While Joshua loves that cake I decided to do a little experimenting with the recipe. What if I added pumpkin purée in place of the water, oil, and vegetable oil?
I decided to give it a try and we all thought it was delicious. Even my husband thought it tasted good enough to make again. 
Ingredients
- Cake Ingredients:
- 1 2/3 Cups Gluten Free Flour (See note below.)
- 1 1/3 Cups Sugar
- 5 Tbsp. Baking Cocoa
- 1 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- 1/2 tsp. Salt
- 1 tsp. Xanthan Gum
- 2 Cups (or 1 can) Pumpkin Puree
- 1/2 tsp. Vanilla
- Icing Ingredients:
- 3 Tbsp. Dairy-Free Butter
- 2-3 Tbsp. Dairy-Free Milk
- 2 Tbsp. Baking Cocoa
- 1/2 tsp. Vanilla
- 1 1/2-1 3/4 Cups Powdered Sugar
Instructions
- Mix the flour, sugar, cocoa, baking soda, baking powder, salt and xanthan gum in a mixing bowl.
- Add the pumpkin and vanilla and mix well.
- Pour cake batter into a greased 9"x13" baking pan.
- Place pan into a preheated 350 degree oven for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
- Just before the cake is finished make the icing.
- In a sauce pan combine the butter, milk, and cocoa.
- Bring to a boil.
- Remove the pan from heat and add the vanilla and powdered sugar.
- Whisk thoroughly until all lumps of sugar are dissolved.
- Pour the icing over the cake while it is still warm.
Notes
For the 1 2/3 cups of gluten-free flour I use 1 Cup Rice Flour, 6 Tbsp. + 1 tsp. Potato Starch, and 4 Tbsp. + 1 tsp. Tapioca Starch.
The dairy-free butter I use is Earth Balance dairy-free and soy-free buttery spread. You can use extra virgin coconut oil in place of the dairy-free butter in the icing if you prefer.
