Spring is almost here, almost… Though when I moved to New England I realized that I can have pumpkin any time, canned that is. So, this afternoon I decided to whip up a Gluten-free Pumpkin Chocolate Chip Cake. And its beauty is that you just need a bowl and a whisk to make it happen. Enjoy!

Gluten-free Pumpkin Chocolate Chip Cake 

Brown sugar                  1 cup (8 oz)
Eggs                                 4 large
Vegetable oil                  1/2 cup (3.5 oz)
Pumpkin puree             1 1/2 cups (15 oz)
Vanilla extract               2 teaspoons
Glycerine                        1 Tablespoon
Simona’s Flour Mix      2 cups (11 oz)
Baking Soda                   1 teaspoon
Baking Powder              1 teaspoon
Ground cinnamon        1 Tablespoon
Ground ginger               1/2 teaspoon
Ground allspice             1/4 teaspoon
Ground nutmeg             1/4 teaspoon
Salt                                   1/4 teaspoon
Chocolate Chips            2/3 cup (4 oz)

Preheat your oven at 350 degrees Fahrenheit.
Mix brown sugar, eggs, vegetable oil, pumpkin puree, vanilla extract, and glycerin in a medium bowl. Whisk until well blended.

Add the dry ingredients, except for the chocolate chips. Whisk again until smooth.

Add the chocolate chips – you could use dairy free chocolate chips for a gluten-free and dairy-free cake.

Line and grease a 9 x 13 baking pan with parchment paper. Pour the batter and smooth the top with a spatula.

Bake for 45 minutes, until the center springs back when touched.

You could bake the cake in a loaf pan, if you’d like. Though you’ll need to increase its baking time to at least 60 minutes, until a toothpick inserted in the center comes out clean.

If you still have some of that chocolate ganache, dress up your cake after it cools. In my family we like to cut it in squares, and we are lucky if it lasts more than a couple of days! Buon appetito!