Pumpkin Chocolate Cake

With many pumpkins, we are learning to get creative with pumpkin. We have learned you can sub pumpkin for water in the Oat Flour Chocolate Cake recipe - and it doesn't really even taste like pumpkin.

My sister made a chocolate bundt cake the other day (in a silicone bundt pan my family got for super cheap - it works soooo beautifully!). So, to use up more pumpkin, I melted some white chocolate chips and pumpkin together to create a "pretty" orange glaze.

Moist oat flour chocolate cake + pumpkin white chocolate glaze = a wonderful, sweet sticky mess.

Pumpkin Chocolate Cake (Gluten-free)
Sisters-in-the-kitchen creation ;).


1 1/2 cups oil
1 1/2 cups sugar
1 1/2 cups pumpkin puree
2/3 cup cocoa powder
2 1/2 cups gluten-free oat flour
2 teaspoons baking soda
6 eggs
1 teaspoon cinnamon, optional


Glaze:
3/4 cup white chocolate chips
2 tablespoons oil
1/4 cup pumpkin puree

1. Preheat oven to 350 degrees F. Grease a Bundt pan.

2. In a large bowl, combine all ingredients and beat until smooth. A whisk works well. Pour batter into prepared pans or pan.

3. Bake for about 30-45 minutes, or until a toothpick inserted in the center comes out clean. Cool and remove from pan. Drizzle the glaze over cake.


4. To make glaze - Melt the chips and oil in the microwave for 1 minute. Add the pumpkin puree and stir until smooth.




~ Hanunyah