Description
This is an often requested birthday cake in my family. We all love it year-round. The combination of the moist pumpkin cake and the chocolate chips is the best!
Ingredients
Scale
Wet Ingredients
- 4 Eggs
- 1 Cup Vegetable Oil of Choice
- 2 Cups Fresh Pumpkin or 1 15 oz. Can of Pumpkin Puree
Dry Ingredients
- 1 1/2 Cups Sugar
- 1/2 Cup Brown Sugar
- 2 1/2 Cups Gluten-Free White Flour Blend
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 1/2 tsp Cinnamon
- 1/4 tsp Allspice
- 1/2 tsp Cloves
- 1/4 tsp Ginger
- 1/2 tsp Real Salt *
- 6 Ounces Mini Sweet Chocolate Chips (or regular chopped into smaller pieces)
Instructions
- Preheat the oven at 350 degrees.
- Mix together the wet ingredients in a bowl.
- In a separate bowl mix together the dry ingredients. (except chocolate chips).
- Make a well or pocket in the dry ingredients and pour the wet ingredients and mix well.
- Let it sit for 10 mins and then stir in the chocolate chips.
- Put in a very well greased bundt pan and bake at 350 degrees for one hour and 10 minutes.
Keywords: moist, rich, homemade, healthy