I don't have awesome pictures of this gluten-free treat because when something is really yummy photography takes a backseat. Seriously, how do foodographers do it?
Ingredients:
3 cups blanched almond flour
1/2 teaspoon real salt
1 teaspoon baking soda
1/4 cup coconut oil
1/2 cup raw honey
3 large eggs
1 tablespoon vanilla extract
1 cup fresh pureed pumpkin
1 cup dark chocolate chips (60% cacao or higher)
Directions:
Preheat oven to 350 degrees F. Grease 9x13 inch cake pan with coconut oil.
Combine almond flour, salt, and baking soda in a large mixing bowl. Add the remaining ingredients, except for the chocolate chips, and set your mixer to medium until all is well combined and all the dry ingredients are wet (this batter is on the thicker side). Fold in chocolate. Spread batter in the cake pan and bake for approximately 25 minutes.
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Made this for my daughter's 2nd birthday - she didn't want to try it tonight for whatever reason but meanwhile I had to stop myself from eating it all so that I'd have more to offer her tomorrow. : ) Love that the recipe's so simple and the cake is moist. I may actually make it again without the chocolate since I like the cake so much and I actually found myself a bit annoyed every time a chip jumped in and stole the show, and I never thought I'd be saying that about chocolate! Thanks so much for sharing.
ReplyDeleteTHIS IS ABSOLUTELY AMAZING. MADE IT TWICE AND EVERYONE LOVES IT. THAK YOU A MILLION TIMES FOR THE RECIPE. HAD TO BAKE IT 10 MIN LONGER.
ReplyDeleteThanks so much for the feedback!!! I'm thrilled that some other gluten-free folks have stumbled upon this recipe! It's definitely one that has made me proud!
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