Gluten Free Dark Chocolate Chip Pumpkin Cake
gluten free baking flour
(Bob’s Red mill 1:1 baking flour works great)
white granulated sugar
(vegetable or canola works well)
28 oz. can
dark chocolate chips
Preheat the oven to 350° Fahrenheit.
Mix the flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. Incorporate the oil, eggs, and pumpkin puree. Fold in the chocolate chips.
Grease and flour a 9″x13″ pan and pour the batter into the pan. Bake for 45-50 minutes until golden brown and a toothpick comes out clean.
Allow to cool completely before sprinkling powder sugar over the cake and serving. Enjoy!
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