And, after a short break, we’re back with the scheduled programming of pumpkin, pumpkin, and more pumpkin this October. For those of you outside of the US, the pumpkin craze may seem a bit strange. If you do have access to a fresh squash or canned pumpkin, though, give it a try and see if it doesn’t grow on you. This pumpkin chocolate chunk snacking cake is one of the easiest pumpkin desserts out there, and I wouldn’t even count it as a full dessert! It’s only a touch sweet, heavy with pumpkin (a vegetable), and a scattering of chocolate chunks, making it the perfect snack for after lunch, after work, after a workout, or before all of those. Or both. It’s relatively healthy for a dessert, hence the “snacking cake” title. And pumpkin is packed with fiber and vitamin A! What could be better!
Ultimately, I wanted an easy, no-fuss pumpkin treat that had a bit of melty chocolate in it to make it feel a bit sweeter than it is. This is a two-bowl, toss-in-the-oven cake that you could also double as pumpkin bread. It’s moist, dense, good both cold and warm, with or without ice cream, and simple enough to grab a piece of while you’re flying out the door to whatever appointment you nearly forgot. It’ll leave you satisfied and feeling thankful for fall, if you’re in an autumnal location at the moment.
The great thing about pumpkin treats is that pumpkin is a perfect addition to gluten free goodies that keeps moisture that otherwise seems to evaporate into thin air, leaving dry, crumbly gf chunks that are less appealing than if they happened to burn to a crisp in the oven. Pumpkin is a lifeline, and just so happens to have a great flavor as well. You don’t have to include the chocolate chunks, of course, this could be a great pumpkin snacking cake on its own, or with a handful of pecans or white chocolate chips if you’re not a milk or dark fan. Do what tastes good!
Gluten Free Pumpkin Chocolate Chunk Snacking Cake
Equipment
- 9×13 inch pan
Ingredients
- 1 Cup softened butter (2 sticks)
- 1 3/4 Cup dark brown sugar packed
- 2 large eggs
- 1 Tbsp vanilla extract
- 1 1/2 Cup canned pumpkin
- 2 Cups gluten free flour 1-1 mix with xanthan gum
- 1/2 Cup almond meal
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 tsp cloves
- 1/2 tsp each: cinnamon, ginger, and nutmeg
- 1 1/2 Cup chopped semi-sweet or chocolate
Instructions
- Preheat the oven to 350° Fahrenheit. Grease a 9x13inch pan with butter or cooking spray, set aside. In a large bowl, using an electric mixer, cream together the butter and brown sugar until lighter and fluffy (about 2-3 minutes). Add in the egg, vanilla, and pumpkin and blend.
- In a smaller bowl, whisk together all of the dry ingredients (flour, almond meal, baking powder and soda, salt, spices) until combined, then add to the pumpkin mixture, and blend until well-mixed. Dump in the chocolate chunks and use a spatula to stir until combined. Pour batter into the prepared pan and smooth until it is even. Bake for 35-40 minutes or until a knife inserted in the middle comes out clean.
Tag @sisterssansgluten on Instagram if you snap a photo of your cake!
Food photography and styling by Amelia Farber
2 Comments
Erin
What’s the best way to store this cake? Does it freeze? How long will it last? Thanks!
Amelia Farber
It can totally freeze!! Just be sure it’s in a freezer bag or thick container, and I’d only keep for up to a couple of weeks frozen!