In my zeal for my Mini Chocolate Chip Pumpkin & Ginger Muffins; I totally stocked up on canned organic pumpkin. It was at that point I was made painfully aware of the fact that two out of the four of us really, really do not like pumpkin. How can that be? Pumpkin is a fall favorite - so versatile and delicious - not to mention a nutritional powerhouse. I was surprised and maybe just a bit annoyed but determined to find a way to use it in a way we'd all enjoy.
Several friends have been baking cakes by using a regular box of cake mix and subbing canned pumpkin for the oil, water and eggs called for on the box. I tried that trick with a bag of Bob's Red Mill Gluten Free Brownie Mix a few weeks ago and everyone loved it. Absolutely delicious with a perfect texture. However, it's a very sweet treat that I would only make occasionally.
I'd played around with my breakfast cake a couple of times and while I liked it my pumpkin phobic loved ones just weren't bowled over. Last night I tried once again and we're all happy with the results. Here's what I did: I left out the oil and used one can of pumpkin puree. I still used all six eggs for the protein. Then I added a half cup of cocoa. I used white chocolate chips because they're the favorite of my pumpkin disliking son. I'm not above bribing him. The end result was a really moist and chocolaty treat with an almost milk chocolate flavor. This would be a good alternative for those cutting down on oils. The pumpkin flavor is present but it blends so well with the chocolate. Nearly half the pan is gone so I know it's a hit.
Chocolate Pumpkin Breakfast Cake
1 lb. Pkg Almond Meal
1 can Organic Pumpkin
2/3 cup Sugar, Organic Cane
1/2 cup Cocoa
1/2 cup Cocoa
1 T Vanilla
½ t Salt
1 T Baking Soda
1 cup White Chocolate Chips
Always double check your ingredients and make sure they're all gluten free.
Mix all ingredients in a large bowl until well incorporated, pour into lightly greased 9 x 13 pan.
Bake at 375 for approximately 40 minutes or until baked through using a toothpick to test.