Enjoy the perfect gluten-free chocolate pumpkin cake with a delicious topping of pumpkin whipped cream and a drizzle of rich milk chocolate ganache. The chocolate and pumpkin flavors come together in this tasty treat to make a memorable dessert.
Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1 cup granulated sugar. 1/2 cup cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp pumpkin spice. 1 cup canned pumpkin puree. 1/2 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 1/2 cup milk dairy-free if needed. 1/2 cup semi-sweet chocolate chips.
Instructions: Warm the oven up to 350F 175C and grease a 9-inch round cake pan. Mix the cocoa powder, baking powder, baking soda, salt, pumpkin spice, and granulated sugar in a large bowl with a whisk. Mix the eggs, vanilla extract, pumpkin puree, and vegetable oil with the dry ingredients. Mix everything together well. Once the batter is smooth, add the milk and mix it in. Finally, fold in the semisweet chocolate chips. Pour the batter into the cake pan that has been ready, and make the top smooth. After the oven is hot, bake it for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. The cake should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down. Make the Pumpkin Whipped Cream and Milk Chocolate Ganache see below while the cake cools. When the cake is cool, put the Pumpkin Whipped Cream on top and then drizzle it with the Milk Chocolate Ganache. Cut it up and enjoy!
Prep Time: 20 minutes
Cook Time: 30 minutes
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