Dry Ingredients:
1½ cups gluten-free 1-to-1 flour
½ tsp salt
2½ tsp pumpkin pie spice
2 tsp gluten-free baking powder
½ tsp baking soda
Wet Ingredients:
1 cup pumpkin puree
½ cup melted butter, dairy free butter used here
¼ cup oat milk
2 tsp vanilla extract
2/3 cup condensed milk, oat milk condensed milk used here
1 tsp apple cider vinegar
Chocolate Coffee addition:
2 tbsp cacao powder, or cocoa powder
1 (hot) espresso shot, or ¼ cup hot water if you prefer not to use coffee.
Note: Make a pumpkin spice cake without the coffee-chocolate mixture - Skip the chocolate coffee ingredients and steps 3 and 4 for an equally delicious pumpkin spice cake!
6-cup capacity cake pan or bundt cake pan, dimensions for specialty cake pan used here: 3.4" H x 5.75" W x 10.15" D
1. Prep: Preheat oven to 350 deg. F and prepare a cake pan and set aside.
2. Mix ingredients: In a large bowl, combine all dry ingredients. In the same bowl, mix in all wet ingredients, forming a cake batter.
3. Coffee chocolate addition: In a separate bowl, mix cacao power and hot coffee (or hot water). In the same bowl with the coffee mixture, add one-third to half of the cake batter and mix until well combined. Adding slightly less than half the batter is ideal.
4. Starting with the orange pumpkin batter, spoon or pipe cake batters into your prepared cake pan. Alternate between the two batters for a marbled pattern.
5. Bake for 50 – 60 minutes or until the cake passes the toothpick test, monitor the cake as oven temperatures can vary.
6. Allow the cake to cool in the pan for 20-30 minutes before transferring to a wired rack.
