Gluten-free cake with pumpkin and chocolate
Instructions
Crack the eggs into a mixing bowl, add the pumpkin puree and sugar; whisk for a few minutes until the mixture is pale and slightly frothy.
Add the vegetable oil and plant-based milk; mix and fold in the cinnamon, flours, cornstarch, and sifted baking powder.
Mix the ingredients until the batter is smooth and homogeneous; coarsely chop the chocolate and add it to the batter, setting aside a little for decoration.
Transfer the batter to a loaf pan lined with parchment paper; level the surface and add the reserved chocolate.
Bake the cake in a preheated oven at 180°C for about 40 minutes, or until it is fully cooked inside.
Let it cool completely before slicing.
* For the pumpkin purée: bake the pumpkin in the oven at 180°C for about 40 minutes; you can bake it whole or cut in half, without adding any other ingredients. When it is soft, remove the skin and seeds, then blend it with an immersion blender until you have a purée that can be used in various recipes.
