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Gluten-Free Cake with Pumpkin and Chocolate

Rositsa PetrovaRositsa Petrova
Guru
22615k
Nadia Galinova
Translated by
Nadia Galinova
Gluten-Free Cake with Pumpkin and Chocolate
Image: Rositsa Petrova
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Preparation
20 min.
Cooking
40 min.
Тotal
60 min.
Servings
6
"The gluten-free cake with pumpkin and chocolate is healthy and delicious - the dream dessert for a slim waist"

Ingredients

  • pumpkin - 0.9 lb (400 g)
  • eggs - 2 L
  • coconut flour - 5 tbsp.
  • almond flour - 2 tbsp.
  • coconut oil - 5 tbsp. melted
  • agave syrup - 3 tbsp.
  • raisins - 1.8 oz (50 g)
  • cinnamon - 1/2 tsp.
  • nutmeg - 1/3 tsp.
  • ginger - 1/3 tsp.
  • baking powder - 1 tbsp (10 g)
  • chocolate - 1.8 oz (50 g) min. 70% cocoa
measures

How to make

Combine the dry ingredients (coconut flour, almond flour, baking powder and spices) and mix.

Grate the pumpkin on a coarse grater and put it in a bowl.

Gradually add the eggs, melted coconut oil and agave syrup.

Stir and start adding to the dry mixture.

Finally, add the finely chopped chocolate.

Line a rectangular baking dish with paper and transfer the pumpkin cake mixture in it, then level it out and bake in a preheated oven at 340°F (170°C) for 40 minutes.

Leave the finished gluten-free cake to cool completely and then slice it.

If desired, you can sprinkle the gluten-free pumpkin and chocolate cake with powdered sugar.

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