Double Layer Pumpkin Chocolate Cake (DF with GF alternatives)

21 Apr

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For the birthday of one of my dearest friends, I whipped out my favorite fall cake. This can be made as cupcakes, brownies, or in cake form. This got gobbled up so quickly I didn’t even get a chance to take a picture of the finished product! It is adapted from a Whole Foods Recipe.

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For the Cake:

1/4 cup coconut oil (the coconut adds a nice flavor here, but any oil or non-dairy spread will do)
1 cup whole wheat pastry flour (or you can use a GF baking mix)
1/3 cup cocoa powder
1/2 cup (or more) chocolate chips
1 teaspoon cinammon
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup coconut sugar
2 eggs
1 (15-ounce) can pumpkin purée (fresh is best if it is in season)
1 teaspoon vanilla extract

Icing:
4 tablespoons non-dairy baking spread (I use Earth Balance Coconut Spread)
6 tablespoons cocoa powder
1 1/2 cup powdered sugar
3 tablespoons warm water
2 teaspoons vanilla extract
Preheat oven to 350°F.

In a large bowl, whisk together flour, cocoa powder, spices, baking powder, baking soda and salt.

In a separate bowl, whisk together oil, sugar, eggs, pumpkin, and vanilla. Whisk flour mixture into pumpkin mixture until well combined. Stir in the chocolate chips, do not over mix to keep the cake fluffy. Pour batter into two oiled round 8 inch pie pans.

Bake until the cakes pulls away from the sides of the pan and a toothpick inserted in the center comes out mostly clean (with all the pumpkin in here, it wont come out totally clean), 30 to 40 minutes.

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Set aside to let cool on wire racks while you prepare the icing.

Melt coconut spread and pour into mixing bowl with cocoa powder. Mix until well blended. Add warm water and vanilla and beat by hand until smooth but fluffy.

Once the cakes are completely cooled (can throw them in the fridge to speed this up) place one cake on the bottom and spread icing on its side and top. Then place the other cake on top and spread remaining icing on sides and top.

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Serve room temperature

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2 Responses to “Double Layer Pumpkin Chocolate Cake (DF with GF alternatives)”

  1. chefconnie April 21, 2012 at 10:53 am #

    Yum…spicy and the addition of pumpkin is great!

    • alissawk June 14, 2012 at 5:51 am #

      Thanks, the spice definitely keeps it interesting.

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