Chocolate Pumpkin Spice Cake with Cream Cheese Frosting | Gluten-Free
 
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Chocolate Pumpkin Spice Cake with Cream Cheese Frosting -- a rich, not-too-sweet autumn cake topped with a classic cream cheese frosting and nutty, coconut-almond granola. Gluten-free.
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Makes: 12 servings
Ingredients
  • For the Cake
  • 1 cup pumpkin puree (canned is fine)
  • 1 cup coconut sugar
  • 1 T molasses
  • 2 large eggs
  • ¼ cup olive oil
  • ¼ cup whole milk (non-dairy will work; I used homemade cashew milk)
  • 1 tsp vanilla
  • ¾ cup cacao powder*
  • ¾ cup plus 2 T sorghum flour
  • ¼ cup sweet white rice flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • ½ tsp ground clove
  • ¼ tsp ground black pepper
  • ¼ tsp freshly grated nutmeg
  • ½ tsp sea salt or pink salt
  • For the Frosting
  • 8 oz cream cheese, softened
  • 3 T salted butter, softened
  • ¾ cup powdered sugar
  • For Topping
  • Oat-Free Coconut Almond Granola
Instructions
  1. Preheat oven to 350F. Grease an 8" round cake pan and coat with cacao powder. (Using one of the flours will work, as well, but the cacao eliminates any telltale white dust on the edge of the cake.)
  2. In a large bowl, combine pumpkin puree, coconut sugar molasses, eggs, oil, milk + vanilla. Whisk until well combined.
  3. To same bowl, add cacao powder, sorghum flour, rice flour, baking powder, salt, cinnamon, clove, black pepper and nutmeg. Stir well to combine.
  4. Pour batter into prepared pan and bake until a toothpick inserted near the center of the cake comes out with moist crumbs, 35-40 mins. Let cake cool until it's comfortable enough to handle; then remove to a cooling rack and cool completely.
  5. To make the frosting, combine the cream cheese, butter, and powdered sugar in the bowl of a stand mixer with a paddle attachment. Beat on medium-low speed until light and fluffy, scraping down the sides as needed, 2-3 mins.
  6. Place cake on a platter or serving surface and dollop frosting atop cake. Using a small offset spatula, spread frosting just to the edges of the cake, leaving sides bare.
  7. Top cake generously with granola. Serve immediately, or refrigerate for up to 1 day, bringing cake to room temperature at least an hour before serving. Enjoy!
Notes
* The original recipe calls for Dutch process cocoa powder, which I imagine you could also use here.
Recipe by the pig & quill at https://thepigandquill.com/chocolate-pumpkin-spice-cake-with-cream-cheese-frosting/