You probably know that the week after Thanksgiving you can get some great deals on frozen turkey. Did you know you can also usually get canned pumpkin cheap? They’re not quite giving it away like they do with the turkey but it’s a great chance to experiment with some new recipes, like this awesome gluten-free pumpkin chocolate cake.
Ingredients
1¾ cups oat flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
1¼ cups granulated sugar
½ cup butter, melted
½ cup buttermilk
2 teaspoons vanilla extract
1 cup pumpkin puree
3 ounces dark chocolate, melted
2 tablespoons unsweetened cocoa powder
½ cup walnuts
Directions
If you’re just trying to avoid wheat, grab whatever oat flour you find. But be aware that while oats don’t contain gluten, most oat flour is produced in the same factories that produce wheat flour so there’s a high chance of cross-contamination. If you have celiac – or you’re cooking for someone who does – make sure to find one that specifically says “gluten-free oat flour”.
Dry
Combine all the dry ingredients – flour, pumpkin pie spice, baking powder, baking soda and salt – in a large bowl and whisk together.
Wet
In a second bowl, mix the eggs and sugar until smooth and creamy.
Stir in the melted butter and vanilla.
Finally, stir in the pumpkin.
Add the wet ingredients to the dry and stir until just combined, but don’t beat it.
Divide and conquer
Divide the batter in half.
Melt the dark chocolate and add to one half the batter, along with the cocoa powder, and stir.
Line a shallow pan with parchment paper. (The one I used is 9¼ x 6½ inches.) Add half the plain batter and half the chocolate.
Then another pair of layers like the first, and drag a knife or scraper through the batter to swirl the colors together a little bit.
Top with nuts …
… and bake at 350° for 45-55 minutes, until a toothpick inserted in the center comes out clean.
Allow to cool for about 15 minutes, then lift the parchment out onto your serving plate. Fold the end of the paper under and peel it out from underneath.
Allow to cool completely before serving.
And that’s it.
Ingredients
- 1¾ cups oat flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1¼ cups granulated sugar
- ½ cup butter, melted
- ½ cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 3 ounces dark chocolate, melted
- 2 tablespoons unsweetened cocoa powder
- ½ cup walnuts
Instructions
Combine all the dry ingredients – flour, pumpkin pie spice, baking powder, baking soda and salt – in a large bowl and whisk together.
In a second bowl, mix the eggs and sugar until smooth and creamy. Stir in the melted butter and vanilla. Finally, stir in the pumpkin.
Add the wet ingredients to the dry and stir until just combined, but don’t beat it.
Divide the batter in half. Melt the dark chocolate and add to one half the batter, along with the cocoa powder, and stir.
Line a shallow loaf pan with parchment paper. Add the two batters in four alternating layers. Swirl gently, but don't blend.
Top with nuts and bake at 350° for 45-55 minutes, until a toothpick inserted in the center comes out clean.
