Chocolate Chip Pumpkin Cake (Gluten-Free and Vegan)
This Chocolate Chip Pumpkin Cake is sweet, moist, and delicious! Plus it's allergy-friendly, gluten-free, and vegan. Perfect!
Gluten free and vegan
Gluten free and vegan
Servings 9 bars
Calories 196kcal
Ingredients
- 1 cup Authentic Foods superfine sorghum flour
- ¼ cup golden flaxseed meal
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon pumpkin pie spice double if you want more pie spice flavor
- ¾ cup unbleached cane sugar
- ½ cup canned pumpkin puree
- ½ cup rice milk
- ¼ cup mild cooking oil I use light-tasting olive oil
- 2 teaspoons vanilla
- ¼ cup mini chocolate chips
- The maple glaze recipe can be found here
Instructions
- Preheat oven to 350 degrees. Line the bottom of an 8x8-inch square baking pan with parchment paper and set aside
- In a small bowl, whisk together the sorghum flour, flaxseed meal, salt, and pumpkin pie spice. Set aside
- In a medium size bowl, whisk together the sugar, pumpkin, oil, rice milk, and vanilla.
- Add the dry ingredients to the wet ingredients and stir to combine
- Pour the batter into the prepared pan and bake for 30 minutes
- Allow to cool for about 10 minutes before slicing into and serving with a drizzle of maple glaze
- Enjoy!
Notes
If you want a richer flavor, try using coconut sugar in place of cane sugar
Nutrition
Calories: 196kcal | Carbohydrates: 27g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 269mg | Potassium: 109mg | Fiber: 2g | Sugar: 21g | Vitamin A: 2130IU | Vitamin C: 0.6mg | Calcium: 41mg | Iron: 0.6mg
