Happy Friday, Everyone! It’s the day before Halloween, so I had to make another pumpkin cake. This one is extra special because it contains chocolate chips. I don’t really think you can go wrong adding chocolate to almost any baked item. On this cake, the spices take the backseat to the taste of the pumpkin and the chocolate. I hope you enjoy it!
Pumpkin Chocolate Chip Cake
Note: This recipe uses my gluten-free flour mix:
Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum
(you can also use the gluten-free flour mixture of your choice–just be sure it contains xanthan gum. Or, you can add 1/4-1/2 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the cake)
Special Equipment needed
-stand mixer or hand mixer
-10 C bundt cake pan or 9x5x2 1/2 inch loaf pan
Ingredients
1 3/4 C Jeanne’s Gluten-Free All-Purpose Flour Mix
1 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp ground ginger
1/2 C (1 stick) unsalted butter, softened
1 1/4 C sugar
3 large eggs
3/4 C pumpkin puree
1 tsp vanilla extract
1/3 C milk
1 C chocolate chips
Optional: 1/2 C cocoa nibs
extra melted butter and tapioca flour for pan
Preheat oven to 350 degrees
-butter and flour pan
-in a small bowl, mix together flour mix, baking powder, baking soda, spices, and salt. Set aside
-in a large bowl,using mixer, beat butter until fluffy
-add sugar and beat for a few more minutes
-add eggs, one at a time. Beat well
-in a small bowl, whisk together pumpkin, milk, and vanilla
-Alternately beat dry ingredients and pumpkin mixture into butter mixture–beginning and ending with the dry mixture. Do not overmix
-using a spoon, hand mix chocolate chips (and cocoa nibs if using) into the batter
-spoon into the prepared pan
-thump pan on counter to release any hidden air bubbles
-bake for about 55 minutes–until a tester comes out crumb-free
Enjoy!
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{ 2 comments… read them below or add one }
I made this yesterday, but without chocolate chips since I’m out at the moment. A few things I did differently was to up the pumpkin pie spices (I know you’re not a big fan, Jeanne.
), sub honey for the sugar, and reduce the milk a bit. I also whipped up a batch of Honey Rum Cream Cheese frosting to go with the cake. My husband flipped over it! Now that I’m learning the ins and outs of gluten-free baking, he’s requested that I make several of your recipes. I had hoped to get through this holiday season without adding a few extra pounds, but now this is going to be a challenge! 
Tracey: yay! And the frosting sounds yummy–wow. And if you like pumpkin pie spice, you should use pumpkin pie spice!
I’m so glad you’re enjoying my recipes!