Pumpkin Chocolate Chip Cake
Special Equipment needed
-stand mixer or hand mixer
-10 C bundt cake pan
Ingredients
1 3/4 cups (255 g) Jeanne’s Gluten-Free All-Purpose Flour Mix
1 teaspoon baking soda
1 1/2 teaspoon aluminum-free, double-acting baking powder
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/2 cup (1 stick; 4 oz; 115 g) unsalted butter, softened
1 1/4 cups (250 g) granulated sugar
3 extra-large eggs
3/4 cup (180 ml) pumpkin puree
1 teaspoon vanilla extract
1/3 cups (80 ml) milk
1 cup (170 g) semi-sweet chocolate chips
extra melted butter and tapioca flour for pan
Preheat oven to 350 degrees F/180 degrees C/Gas Mark 4
-butter and flour pan
-in a small bowl, mix together flour mix, baking powder, baking soda, spices, and salt. Set aside
-in a large bowl,using mixer, beat butter until fluffy
-add sugar and beat for a few more minutes
-add eggs, one at a time. Beat well
-in a small bowl, whisk together pumpkin, milk, and vanilla
-Alternately beat dry ingredients and pumpkin mixture into butter mixture–beginning and ending with the dry mixture. Do not overmix
-using a spoon, hand mix chocolate chips into the batter
-spoon into the prepared pan
-thump pan on counter to release any hidden air bubbles
-bake for about 55 minutes–until a tester comes out crumb-free
From: Art of Gluten-Free Baking ( http://artofglutenfreebaking.com)