Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
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
Course
Desserts
Cuisine
American
Keyword
gluten free pumpkin cake, pumpkin cake, vegan pumpkin cake
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
9
bars
Calories
196
kcal
Author
Sarah Jane Parker
Ingredients
1
cup
fine whole sorghum flour
I use Authentic Foods brand OR fine brown rice 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:
196
kcal
|
Carbohydrates:
27
g
|
Protein:
1
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0
g
|
Monounsaturated Fat:
0
g
|
Trans Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
269
mg
|
Potassium:
109
mg
|
Fiber:
2
g
|
Sugar:
21
g
|
Vitamin A:
2130
IU
|
Vitamin C:
0.6
mg
|
Calcium:
41
mg
|
Iron:
0.6
mg