Tuesday, November 29, 2016

Pumpkin Chocolate Chip Spice Cake



I first made this pumpkin spice cake in 2008 using regular, unbleached flour and followed the recipe exactly. This was before I developed a sensitivity to wheat. The cake was delicious, and the aroma of the spices as it baked in the oven was heavenly. You can find the original recipe here.

I made the cake again in 2012, adapting the recipe by reducing the amount of butter and substituting with applesauce, reducing the amount of sugar and salt and using half a 10-ounce bag of dark chocolate chips (Nestle), which are larger than semi-sweet (they are labeled as 53% cacao). That adapted recipe is below. 

The photo above is of the cake I made the day after Thanksgiving following the original recipe, only I substituted 2 cups of gluten-free flour (Cup 4 Cup brand) and used only 6 ounces of semisweet chocolate chips (from Trader Joe's). Whichever way you make it, this cake is sure to please.

Pumpkin Chocolate Chip Spice Cake

Ingredients:
2 cups flour (or gluten-free flour)
1-1/2 teaspoons cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon allspice
1/8 teaspoon baking soda
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 sticks butter, at room temperature
1 cup sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin
1/2 cup unsweetened applesauce, drained (put applesauce in a fine mesh strainer over a bowl and let drain)
1-1/3 cups dark chocolate chips

Directions:
1) Preheat oven to 350 degrees F. Line the bottom of a 9x13" baking pan with foil, leaving an overhang on both ends. 

2) In a medium bowl, whisk together flour, spices, baking soda and salt; set aside.

3) With an electric mixer, cream butter and sugar until smooth. Beat in the egg and vanilla until combined. Beat in pumpkin and applesauce (mixture may appear curdled). Reduce mixer speed to low and add flour mixture until just combined. Fold in chocolate chips.

4) Spread batter evenly in prepared pan. Bake until toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan. Using foil overhang, lift cake from pan. Peel off foil and cut cake into squares. 

3 comments:

  1. Delicious! Just my flavor profile--sweet, but not too rich. Thank you!

    ReplyDelete
  2. Yum!!! I look forward to pumpkin goodies all year. Usually it's pumpkin bread. I'll have to get Tom to make this since I can't cook or bake. BTW, I was thinking of your husband's Danish pancakes recently.

    ReplyDelete
  3. I really enjoy your posts. Thanks. Happy Holidays to you and all you love, Robin

    ReplyDelete

Your comments mean so much! Thank you for visiting My Little Bungalow.

Related Posts Plugin for WordPress, Blogger...