Chocolate Pumpkin Cake

It has been quiet around here because my internet was out for five days! Time Warner was sweet about it and even put a credit on my account, but it took FIVE days for them to come out and fix the problem. grrrr.

In happier news, my husband’s birthday was yesterday and I made a Chocolate Pumpkin Cake for him. I thought it was very festive with Halloween coming up! I really enjoyed this cake- the texture was moist and yummy. I made a very sweet traditional frosting- Pumpkin Cream Cheese Frosting. After all, the frosting needed to be orange!

I used this recipe from Country Living (on the cover this month!) and adapted it to be gluten-free. I hope everyone enjoys it as much as we did!

CHOCOLATE PUMPKIN CAKE

1/2 cup teff flour

1/3 cup brown rice flour

1/3 cup sorghum flour

1/3 cup tapioca flour

1 teaspoon baking soda

2 teaspoons of baking powder

1 teaspoon xanthan gum

2/3 cup of cocoa powder

1/2 teaspoon of salt

1 cup of canned pumpkin

1/2 cup of buttermilk (or milk substitute and 1/2 T apple cider vinegar)

3/4 cup of butter, softened

1 cup granulated sugar

1 cup brown sugar

3 eggs, plus one egg yolk

2 teaspoons of vanilla

optional ingredient to try: try adding 1/2 teaspoon of cinnamon to dry ingredients if you miss Pillsbury’s Orange sweet rolls- it is a fun addition!

DIRECTIONS:

In a medium bowl, mix pumpkin and buttermilk together. In a separate bowl, sift dry ingredients together. In your stand mixer, beat softened butter until light and fluffy. Add the sugars and cream some more. Add vanilla and then the eggs, one at a time. Then alternate pumpkin mixture and flour mixture into the stand mixer until incorporated. Pour batter into two greased 9 inch cake pans and bake for about 30-35 minutes.

Take out of the oven and let cool for 10 minutes. Then invert the cake pans and allow the cakes to cool on a rack. Once cooled, frost and assemble your cake!

PUMPKIN CREAM CHEESE FROSTING (found here at Country Living)

4 cups powdered sugar

1/2 teaspoon vanilla

1/4 cup canned pumpkin

1/4 cup butter

1 T orange juice

1 teaspoon grated orange zest

1 package of cream cheese

DIRECTIONS:

Place all ingredients into mixer and beat until combined. Do not overbeat as it will change the consistency of the cream cheese.

Note: This cake can easily be turned into cupcakes! Just put batter in muffin tins with liners instead and frost when cupcakes have cooled.

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Posted by Natalie
Filed under: Cake Recipes, Chocolate

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