Bring this chocolate chip pumpkin cake to holiday parties! It is gluten, dairy and sugar-free!
Grease a bundt pan or 10 x 4 1/2 " tube pan (used greased waxed paper w/ tube pan) and preheat oven to 350 degrees.
sift together:
3 cups of any gluten-free flour (white rice, brown rice, whole foods gf baking mix, buckwheat, garbanzo, millet, soy, etc) (feel free to mix them)
2 t baking soda
2 t baking powder
1 T cinnamon
1/2 t ginger
1/4 t cloves
1/4 t nutmeg
1/4 t allspice
3/4 sea salt
beat together til creamy:
1 cup honey
1 cup safflower or olive oil
add 5 eggs, one egg at a time
at a low speed, beat in dry mixture one cup at a time.
fold in a bag of dark chocolate chips
you could add 1/2 c chopped walnuts if you like...
turn into pan and bake one hour or until tester comes out dry.
cool on a rack 10 mins or so.
invert onto a rack or plate.
I served this with a glaze and whipped cream:
apricot orange glaze:
half a jar of apricot preserves
fresh or dried ginger to taste
1/2 cup orange juice more or less
2 T honey
1 t vanilla
reduce and keep adding OJ til it's the right flavor and consistency.
whipped cream:
pint of whipping cream
1 t vanilla
1 T powdered sugar
beat or mix til stiff.
this cake also tastes great on its own! enjoy~happy holidays!
