One Bowl Gluten Free Pumpkin Snacking Cake with Chocolate
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Recipe type: Dessert
Baking
Prep Time: 
Cook time: 
Total time: 
 
This is a super quick, flavorful, not too sweet recipe that I find delicious on both the cold and rare warm fall days It's pretty much ready to eat within 30 minutes if you skip the cooling steps and it's both gluten and dairy free. I have not tried making it vegan with a flax egg yet, but there might be enough binding properties from the high fat nut butter and the pumpkin to keep it together. Let me know if you try it that way.
Ingredients
  • 1 cup mashed pumpkin or squash*
  • ½ cup nut butter
  • ¼ cup olive oil
  • ¼ cup dark brown sugar**
  • 1 egg
  • 2 teaspoons cinnamon
  • ½ teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ cup oat flour
  • ¼ cup chopped semi-sweet or dark chocolate
Method
  1. Preheat oven to 350˙F. Line an 8 x 8 baking pan with parchment.
  2. In a large bowl, combine mashed pumpkin, nut butter, olive oil, sugar and egg in a large bowl. Mix with a whisk or fork until sugar is dissolved and the mixture is fairly uniform. Add cinnamon and salt and mix well. Add baking powder and baking soda and mix really well to make sure the leavening agents are well dispersed.*** Add oat flour and mix until combined. The batter will be fairly thick. Pour/scrape into your prepared pan. Smooth out the top with a spatula and top with chopped chocolate.
  3. Bake for about 20 minutes. You’ll know it’s done when the edges have browned. Try not to overbake. While moist, this cake has a light crumb because of the oat flour. Cool on a wire rack for 5 minutes, then using the parchment paper, remove from the pan and let cool completely. Cut into squares to serve. This cake is a bit delicate so the squares may fall a part a bit, but it tastes so good I don’t think you’ll care.
  4. Store covered for about 3ish days.
Notes
*You can use canned but I love making my own pumpkin or squash mash. All you have to do is take a whole pumpkin or squash, poke with a knife in a few places, and roast at 400˙F until it’s really soft and almost beginning to collapse. This can take anywhere from 45 minutes to an hour and a half or more depending on the size of your squash. Then just break apart, peel, deseed and mash with a fork. Extra squash freezes well and is great in soups, oatmeal, hummus etc.
**If coconut sugar is your thing, this would be a good swap here. I have not tried this with maple but the extra liquid could alter the texture a bit.
***I learned this one bowl hack of adding the leavening separate of the flour from Deb at Smitten Kitchen. I use it on most quick breads and oil based baked goods. It works so well.
Recipe by Sentimental Living at http://sentimental-living.com/2019/11/08/one-bowl-gluten-free-pumpkin-snacking-cake/