Prep Time: 8 minutes
Cook Time 30-35 minutes
Preheat oven to 325
All of these flavors match up to be one awesome little cake! The taste of molasses from the turbinado sugar paired with the cinnamon and richness of the chocolate flavor from the cacao powder makes this a winning team of flavors in a cake!
Preheat oven to 350
8” Cake Tin
1 ½ cup almond flour
¼ cup cacao powder
¼ tsp salt
8 Tbsp unsalted butter
1 ½ tsp pure vanilla extract
2 tsp cinnamon
¾ cup turbinado, fine
1 tsp baking soda
½ tsp baking powder
Frosting and Drizzle
½ cup semi-sweet chocolate chips
½ Tbsp ½ & ½ or milk
2 cups of powdered sugar
1 ½ Tbsp pumpkin puree
4 Tbsp unsalted butter
1 tsp natural food dye powder-ORANGE
1. Place your turbinado sugar in a blender or food processor to make fine.
2. Cream together the sugar and butter in medium sized bowl until smooth.
3. Add vanilla and eggs next.
4. Mix together all the dry ingredients in a separate bowl.
5. Add the dry mix to the wet mixture 1/3 at a time. Mix until well combined and add to a buttered (or parchment lined) tin.
6. Bake for 30 minutes.
7. Allow to cool fully before adding the frosting and drizzle.
8. For the frosting: melt the butter. Add the powdered sugar, pumpkin puree, and dye and mix well, should be pourable.
9. Drizzle the orange frosting in lines across the cake.
10. For the chocolate drizzle: place the chocolate chips in microwave for 15 seconds, then stir. It should be completely melted, if not place in for an additional 8-10 seconds. Once melted add the ½ & ½ and whisk until pourable.
11. Turn the cake and drizzle the chocolate in the opposite direction of the frosting.
Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!