Pumpkin Chocolate Chip Cake, Gluten-Free

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