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CHOCOLATE PUMPKIN CAKE




Source of Recipe


Jana Church


Recipe Introduction


From Gluten Free Mommy
http://glutenfreemommy.com/chocolate-pumpkin-cake/



List of Ingredients




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 mock buttermilk (milk substitute and 1/2 T apple cider vinegar)

3/4 cup of cf margerine, softened

1 cup granulated sugar

1 cup brown sugar

3 eggs, plus one egg yolk

2 teaspoons of gf 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!




Recipe



In a medium bowl, mix pumpkin and mock buttermilk together.

In a separate bowl, sift dry ingredients together.

In your stand mixer, beat softened margerine 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!