These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
Thursday, November 19, 2015
Chocolate Pumpkin Pecan Cake - NEW RECIPE
Today's new recipe is for Chocolate Pumpkin Pecan Cake that I shared on my guest post for Honeyville. This cake is a moist decadent chocolate pumpkin cake that is tastes like a cross between a chocolate cake and a rich moist brownie. All of my family loves this cake; even those that aren't grain or gluten free. The only small amount of sugar contained is in the 70% cacao bittersweet chocolate chips. They could easily be replaced with sugar free chocolate chips like Lily's if preferred. It's great as is or topped with whipped cream. I hope you enjoy this recipe as much as I do. To get to the recipe, please click here: Chocolate Pumpkin Pecan Cake. Enjoy!
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I made this cake and it was very wet. Should it be wet? Also it needed more sweetness as well.
It shouldn't be "wet"...moist. The center is always most moist. I wonder if it needed to be baked a bit longer? Because it's such a moist cake, when I cover it with saran wrap, I keep a corner uncovered so air circulates. I do that with many moist cakes, muffins, breads since there are no preservatives. Is it just wet in the center or at the edges, too? Also, did you use canned pumpkin or fresh? Let me know so I can help figure it out for you. I have been off of sugar for so long that I typically don't make things as sweet as I used to. That's why I usually add a note at the bottom of the recipe to increase sweetener if a sweeter cake is desired. Believe it or not, I've had some folks tell me it's "too sweet"! :-)
Hi thank you for your assistance. I use organic canned pumpkin. Also I did see your note on the sugar. I did drop from 350 to 300 for 10 extra minutes. But it started getting really dark on the edges. The cake is also very heavy and much to wet tasting.
DO you have a more cake recipe with pumpkin? Maybe it's my taste buds lol
Yes, I have a Pumpkin Pecan Coffee Cake that is good. If you ever try the chocolate version again, adding an additional 2 tablespoons coconut flour to dry it up more.
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