Chocolate Pumpkin Cake

Chocolate Pumpkin Cake 2

Beware. This Chocolate Pumpkin Cake is addictive. Highly addictive. Deep, dark, chocolatey, dense, rich, moist goodness lies within this cake. Oh, and did I mention this cake has superpowers? Nutritional superpowers at that. This cake has whole grains, whole food fat, carotenoids, flavonoids, and whole food sweeteners. This cake is not overly sweet and will not spike your blood sugar through the roof. This cake presents itself very well. I served it at a social gathering and it received ample praise for its looks and taste. This cake is a sweet indulgence you will not have to feel guilty about. Go ahead. Indulge!

Chocolate Pumpkin Cake 3


1/2 cup unsweetened applesauce

2/3 cup unsweetened cocoa powder

3 cups gluten-free flour

2 teaspoons xanthan gum

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 (15-ounce) can pure pumpkin

1 cup coconut palm sugar

6 tablespoons peanut butter or sunflower butter, at room temperature

2 teaspoons pure vanilla extract

1 cup dark chocolate chips (optional)

Chocolate Glaze

2 cups organic powdered sugar

2 tablespoons cocoa powder

1/2 teaspoon vanilla extract

1/4 cup coconut milk

Preheat the oven to 350°F. Have ready nonstick bundt pan. Also, boil some water in a tea kettle (no need to measure yet).

Combine the applesauce and cocoa powder in a large mixing bowl. In a separate bowl, sift together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt.

Measure out 2/3 cup of the boiling water and pour it into the bowl with the chocolate mixture, mixing quickly to make a smooth chocolate sauce. Add the pumpkin, sweetener, peanut butter, and vanilla and mix well.

Dump about half of the flour mixture into the chocolate mixture and gently stir just to incorporate, then measure out 2 tablespoons of the boiling water, add it to the mixture, and stir again. Add the rest of the flour mixture, and another 2 tablespoons of boiling water, and stir just until smooth (do not overmix). Fold in the chocolate chips, if using.

Spoon the batter into the prepared bundt pan. It will be good and thick. You can smooth out the top with a spatula.

Bake for 55 to 60 minutes. Stick a steak knife into the center of the cake to check for doneness. A little bit of wetness is okay, since it could be from a chocolate chip, but the knife should come out mostly dry.

Remove the cake from the oven. Let it cool for 10 minutes, then carefully invert the cake onto a cooling rack to cool.

Mix together the chocolate glaze ingredients by sifting the powdered sugar with the cocoa powder first. Add in the vanilla extract and coconut milk. Stir until you get a smooth consistency. Drizzle over cooled cake. Slice and serve!

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