Gluten Free Chocolate Cake Recipe

This is my favorite chocolate cake recipe! It's moist and flavorful! Don't let the pumpkin fool you; you won't be able to taste it however it creates the moisture for the cake. Plus it adds a nutritious health benefit to a dessert!

Gluten Free Pumpkin Chocolate Cake Recipe

1 Cup pumpkin or butternut squash

4 large eggs

1/2 Stick Butter

3/4 Cups Pamelas Gluten Free Pancake Mix

3/4 Cups of Either coconut sugar, monk sugar, or organic cane sugar

1 Tsp Vanilla extract

1 Tsp Aluminum-free baking powder

1 Tsp baking soda

4 TBSP unsweetened cocoa powder

Baking Instructions

1. Place squash or pumpkin into your kitchen aid mixer and mix until creamy.

2. Add all other ingredients and mix on low until mixed well.

3. Bake at 350 degrees in a 9-inch round pan for around 35 minutes until a toothpick comes out clean.

4. Let the cake cool completely before frosting.

Tips and Tricks

• I double this recipe and freeze one frosted cake for later use! I simply thaw and serve.

• I typically use my squash from the garden that I have in my freezer, but canned pumpkin works just fine.

• The gluten-free flour on this is pretty specific, Pamelas Gluten Free PANCAKE Mix. The pancake mix is the only gluten free flour mix by Pamelas I ever use. It has special features like buttermilk.