Rain and snow were all mixed up in the weather report today, making my morning walk full of drips and slips. I was in a fine mood even so, running into a friend or two along my route. The melting snow revealed bits of green beneath, and my steps were light. Then I had the inspiration to alter a perfectly great gluten free cake recipe with pumpkin and dried plums and chocolate, chili powder and cinnamon. And coconut flour.
This idea was fueled further by an awesome article about findings in ancient Anasazi ruins in the southwest not far from where I live. Traces of cacao have been extensively discovered in pottery remains there. This buoyed my spirits even further with a sweet kind of joy and a long lasting smile. The Ancestors enjoying Chocolate…..mmmm…..For the full article, link here. Earliest evidence of chocolate in North America found in Utah
I used my last pumpkin from the garden last year in the cake. If possible, fresh pumpkin is sooo luscious to use in baked goods.
Can you get too close up when taking photos of chocolate??
The treasures found in this cake filling – exotic —
Layering the batter and filling….
Fresh out of the oven.
Pumpkin Cake Exotica with Dark Chocolate, Chili and Dried Plum Filling
Gluten free of course! * Note; If you have not yet tried coconut flour in recipes, you’ll discover it brings a fantastic moistness and texture, not to mention flavor and nutrient power to baked goods.
Cake – you will need a 3 quart bundt pan, or equivalent:
- 2 1/4 c. gluten free flour blend
- 3/4 c. coconut flour
- 4 tsp. baking powder
- 3/4 tsp. salt
- 1 tsp. medium spice chili powder
- 1 tsp. cinnamon
- 1/2 c. warmed honey
- 1/2 c. quality butter, melted
- 1 1/2 c. almond milk
- 4 large organic eggs
- 1 c. pumpkin puree, fresh if possible
Filling: in a smallish bowl, stir to blend –
- 1 12 oz. bar quality dark chocolate (I used Chocolove’s 77% Pure Dark Chocolate), coarsely chopped
- 1 c. dried plums, chopped, or currants – soaked in a bit of warm orange juice or tea if you like, then drained
- 1 1/2 tsp. cinnamon
- 1 1/2 tsp. medium chili powder
Whisk flours, baking powder, salt, and spices to blend. Add honey, butter, almond milk, eggs, and pumpkin, whisking again until smooth.
Scoop/spread a little over half the batter into well buttered bundt pan. Cover with the chocolate fruit filling, pressing filling into center of the ring of batter. Spread remaining batter over the top. Bake in a 350 degree oven for about 40-45 minutes, until center is firm and cake is lightly browned. Wait a minute or two, then turn out onto cooling rack. Cool, then, if you have the will power, before slicing. Excellent straight up, or embellished with honey sweetened yogurt or whipped cream. Pumpkin or cinnamon ice cream would likely take this one straight over the top.
4 Comments Add yours
My current gluten free flour blend is one part brown rice flour, one part tapioca flour, one part potato flour. I do like to exchange the brown rice flour for sorghum sometimes. But the addition of just a little coconut flour creates a beautiful moist texture that is soooo good.
Agreed!!! Thanks Cat!