Gluten-Free Pumpkin Chocolate Chip Cake

20171122_151224Finally, we are here! The grand finale. We are going to put all the components I’ve been posting together into one show-stopping cake. A combo of chocolate-pumpkin-honeycomb-meringue-awesomeness!

I think the cream cheese frosting is also a crowd-pleaser as well.

I’ll keep the writing short and simple on this one, because frankly we’ve talked about it for a week, so let’s get to the good stuff.

Pumpkin Chocolate Chip Cake

Cake:

  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 1/2 tsp cinnamon
  • 3/4 tsp ginger
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter, room temperature
  • 1 cup coconut sugar
  • 1/4 cup honey
  • 1 egg
  • 2 tsp vanilla
  • 1 cup pumpkin puree
  • 1 1/2 cup Enjoy Life Chocolate Chips

Cream Cheese Frosting

  • 8 oz. cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 4 cups organic powdered sugar
  • 1 tbsp coconut milk
  • 2 tsp vanilla

Decoration: Honeycomb, Truffles

Let’s Make it Happen:

Beat the butter with the coconut sugar and honey until lighter in color and fluffy. Add in the egg and vanilla. Mix the dry ingredients in a bowl: almond flour, coconut flour, ginger, cinnamon, and baking soda. Slowly add the dry ingredients into the batter, switching with the pumpkin. Once it is all combined, fold in the chocolate chips. Divide half into a greased cake pan. Smooth the other batter into a second one. Bake at 350 for 35 minutes or until an inserted toothpick comes out clean. Allow to cool completely. Remove from the pan. Freeze. Slice each cake in half. Freeze again until it’s time to frost.

For the frosting, beat butter and cream cheese.  Add the vanilla. Next, sift powdered sugar. Add the coconut milk and allow it to beat until light and fluffy. Spread some on each layer and stack. Smooth some on top. And then spread a thin, not-to-perfect layer around the sides.

Decorate, eat and enjoy!!

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