A delicious gluten-free and dairy-free rich Chocolate Cake with Pumpkin Spice Frosting. The perfect dessert recipe for fall!
I had another recipe I was going to bring you today but after making this cake last weekend, I switched gears. I didn’t make this cake for any particular reason other than I really wanted cake. I wanted chocolate, wanted pumpkin. I wanted cake. What else are you going to do?
The chocolate cake is made with a mixture of sweet rice flour, millet, sorghum and tapioca starch giving it a moist crumb. I love using millet when making cakes, as I find it enhances the texture we are used to in cakes made with regular flour. And the frosting—oh, the frosting—is kissed with pumpkin, sweetened with maple syrup, and spiced with cinnamon, nutmeg, and ginger.
Have a lovely weekend, friends. Hopefully it involves cake!
Chocolate Cake with Pumpkin Spice Frosting (GF + DF)
- Chocolate Cake:
- 1 cup sweet white rice flour
- 1/2 cup millet flour
- 1/2 cup tapioca starch
- 1/4 cup sorghum flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups coconut sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup coconut oil melted and cooled
- 1 cup non-dairy buttermilk I used unsweetened almond milk + 1 tablespoon apple cider vinegar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup hot water
- Pumpkin Spice Frosting:
- 4 cups non-hydrogenated palm shortening
- 1/3 cup pumpkin puree
- 1/3 cup maple syrup or up to a 1/2 cup if desired
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 -3 tablespoons cacoa nibs or mini chocolate chips
Preheat oven to 350 degrees Fahrenheit. Grease two 9-inch cake pans with coconut oil and line bottoms with parchment paper.
In a large bowl, whisk together sweet rice flour, millet flour, tapioca starch, sorghum flour, cocoa powder, coconut sugar, baking soda, baking powder, and salt. In a medium bowl, whisk together melted coconut oil, buttermilk, eggs, and vanilla extract.
Add liquid mixture to the dry ingredients mixing with an electric mixer on low. Add hot water and beat until just combined. Divide batter between both pans and bake for 28 to 30 minutes or until a toothpick comes out clean. Cool in cake pans on wire rack.
To make frosting: In a medium bowl, whip palm shortening for about 30 second. Then add pumpkin, maple syrup, vanilla extract, and spices. Mix until fully combined.
To assemble cake: Once cakes are completely cool, on a cake plate or stand, place one cake top side down. Spread a layer of frosting on top. Place second cake top side down on top of bottom layer. Frost a thin crumb coat on top and sides of cake. Refrigerate for about 15 minutes and then frost the remainder of sides and top of cake. Sprinkle cacao nibs around top perimeter of cake.
Adapted from my Gluten-Free Chocolate Cake.