After baking the Boston Cream Pie Cupcakes the day before, I was in need of an easy dessert to make. It’s fall, and pumpkin is in order. But so is maple syrup, since we live in New England. So I look through some cookbooks that I usually check out from the library, and adapted a version of a squash chocolate chip cake from Modern Jewish Cooking, by Leah Koenig. You don’t even need a mixer, just one bowl, and a whisk.
Gluten-free Pumpkin Chocolate Chip Pecan Cake
Melted coconut oil 1/3 cup (80 gr)
Brown sugar 1/2 cup (100 gr)
Pure maple syrup 1/2 cup (120 gr)
Eggs 3 large
Vanilla extract 1 teaspoon
Glycerin 1 Tablespoon
Pumpkin puree 1 1/4 cup (250 gr)
Simona’s Flour Mix 1 1/2 cups and 2 Tablespoons (255 gr)
Baking powder 2 teaspoons
Salt 1/2 teaspoon
Ground cinnamon 1/2 teaspoon
Ground ginger 1/4 teaspoon
Chopped pecans 1/2 cup (55 gr)
Semisweet chocolate chips 1/2 cup (90 gr)
Preheat your oven at 350 degrees Fahrenheit. Grease a 10″ non stick baking pan. I have recently discovered that the USA baking pans don’t need lining with parchment paper because they are truly non-stick. Though, if you have a different brand, I would suggest using parchment at least on the bottom of the pan.
In a large bowl whisk together the coconut oil, brown sugar, and maple syrup, until smooth and combined. Add the eggs, one at a time, followed by the pumpkin puree, vanilla, and glycerin. Mix until incorporated. Add the flour, baking powder, salt and spices, and whisk until smooth. Stir in the pecans, and chocolate chips.
Pour the batter in the prepared pan, and bake for 35 to 40 minutes, until it springs back when touched.
Transfer to a wire rack and let cool. Enjoy warm or at room temperature. You could even use some leftover ganache and spread a nice layer on top of the cake, if you’d like.