Happy Friday, Everyone! It’s the day before Halloween, so I had to make another pumpkin cake. This one is extra special because it contains chocolate chips. I don’t really think you can go wrong adding chocolate to almost any baked item. On this cake, the spices take the backseat to the taste of the pumpkin and the chocolate. I hope you enjoy it!
Pumpkin Chocolate Chip Cake
Special Equipment needed
-stand mixer or hand mixer
-10 C bundt cake pan
Ingredients
1 3/4 cups (255 g) Jeanne’s Gluten-Free All-Purpose Flour Mix
1 teaspoon baking soda
1 1/2 teaspoon aluminum-free, double-acting baking powder
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/2 cup (1 stick; 4 oz; 115 g) unsalted butter, softened
1 1/4 cups (250 g) granulated sugar
3 large or extra-large eggs
3/4 cup (180 ml) pumpkin puree
1 teaspoon vanilla extract
1/3 cups (80 ml) milk
1 cup (170 g) semi-sweet chocolate chips
extra melted butter and tapioca flour for pan
Preheat oven to 350 degrees F/180 degrees C/Gas Mark 4
-butter and flour pan
-in a small bowl, mix together flour mix, baking powder, baking soda, spices, and salt. Set aside
-in a large bowl, using a mixer, beat butter until fluffy
-add sugar and beat for a few more minutes
-add eggs, one at a time. Beat well
-in a small bowl, whisk together pumpkin, milk, and vanilla
-Alternately beat dry ingredients and pumpkin mixture into butter mixture–beginning and ending with the dry mixture. Do not over mix
-using a spoon, hand mix chocolate chips into the batter
-spoon into the prepared pan
-thump pan on counter to release any hidden air bubbles
-bake for about 55 minutes–until a tester comes out crumb-free
Enjoy!
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Do you think this would work dairy-free by replacing the butter with butter substitute, water instead of milk, and dairy-free chocolate chips?
Amy: Yes! All of those would work just fine!
I’ve only made this in a Bundt. Will it make 1 or 2 pans if I use a 9 x 5?
Pat: Check out my pan sizes post. I’ve not made it in any other sized pan.
This is soooo good! Even my hubby, who has balked at some of my gluten free baking, LOVED it!! Making it again for a church function.
Pat: Yay! I’m so glad!
I made this yesterday, but without chocolate chips since I’m out at the moment. A few things I did differently was to up the pumpkin pie spices (I know you’re not a big fan, Jeanne. 🙂 ), sub honey for the sugar, and reduce the milk a bit. I also whipped up a batch of Honey Rum Cream Cheese frosting to go with the cake. My husband flipped over it! Now that I’m learning the ins and outs of gluten-free baking, he’s requested that I make several of your recipes. I had hoped to get through this holiday season without adding a few extra pounds, but now this is going to be a challenge! 🙂
Tracey: yay! And the frosting sounds yummy–wow. And if you like pumpkin pie spice, you should use pumpkin pie spice! 🙂 I’m so glad you’re enjoying my recipes!