Gluten-Free Tuesday: Allergen-Free Chocolate Pumpkin Spice Cake Recipe Recipe

Name: Gluten-Free Tuesday: Allergen-Free Chocolate Pumpkin Spice Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons ground flax meal; 1/4 cup hot water; 5 ounces (1 1/4 cups) white rice flour; 1.5 ounces (1/2 cup) cocoa powder; 2 ounces (1/3 cup) potato starch; 2 teaspoons pumpkin pie spice (reduce to 1 teaspoon for a less spicy cake); 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 teaspoon xanthan gum; 1/2 cup soy-free solid shortening; 7 ounces (1 cup) granulated or raw sugar; 1 (15 ounce) can pumpkin puree (pure packed pumpkin); 1 ounce allergen-free chocolate, melted* (optional); *Melt chocolate in the microwave. Heat for 30 seconds on HIGH. Remove chocolate, stir, repeat until chocolate melts. Or place chocolate in the top of a double boiler. Heat water over medium-high he…

Servings: persons

2 tablespoons ground flax meal
1/4 cup hot water
5 ounces (1 1/4 cups) white rice flour
1.5 ounces (1/2 cup) cocoa powder
2 ounces (1/3 cup) potato starch
2 teaspoons pumpkin pie spice (reduce to 1 teaspoon for a less spicy cake)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup soy-free solid shortening
7 ounces (1 cup) granulated or raw sugar
1 (15 ounce) can pumpkin puree (pure packed pumpkin)
1 ounce allergen-free chocolate, melted* (optional)
*Melt chocolate in the microwave. Heat for 30 seconds on HIGH. Remove chocolate, stir, repeat until chocolate melts. Or place chocolate in the top of a double boiler. Heat water over medium-high heat, stir until chocolate melts.

1
Preheat oven to 350 degrees F. Spray a 9x13-inch pan with nonstick cooking spray.
2
In small bowl, whisk together flax meal and hot water. Allow to sit for five minutes. In medium bowl, whisk together white rice flour, cocoa powder, potato starch, pumpkin pie spice, baking powder, baking soda, salt, and xanthan gum. In large bowl, cream together shortening and sugar until a thick paste forms. Add flax meal mixture. Cream until light and fluffy, about 30 seconds.
3
Add half dry ingredients. Mix on medium-low speed until combined. Batter will be thick. Turn off mixer. Add pumpkin. Mix until combined, batter will be thick and fluffy, about 20 seconds. Turn off mixer. Add remaining dry ingredients. Turn mixer on. Mix until combined. Turn off mixer, add remaining pumpkin and melted chocolate. Turn on mixer. Blend, on medium-low until batter is thick and fluffy, about 30 seconds.
4
Spread batter evenly into prepared pan. Bake until cake is set (cake should be aromatic and not jiggly), about 30 minutes. Remove from oven, place pan on a wire rack, and allow to cool. Serve from the pan.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons ground flax meal, 1/4 cup hot water, 5 ounces (1 1/4 cups) white rice flour, 1.5 ounces (1/2 cup) cocoa powder, and more.

Yes, Gluten-Free Tuesday: Allergen-Free Chocolate Pumpkin Spice Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Tuesday: Allergen-Free Chocolate Pumpkin Spice Cake Recipe

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