One of the things I am learning about gluten-free baking is exploring more with not using any flour, I’ll admit to feeling stuck in the idea of just using gluten-free flour substitutes but the reality is there are many more grain free options. This recipe comes from reading paleo, whole 30, gluten-free, and other trendy recipes. At a time when canned pumpkin is available at every grocery store this recipe allows you to bake a sugar free treat or sweet it slightly to your taste.
- 2 cups cacao powder, if you can’t get this then you can substitute for cocoa powder
- 3 cups of pumpkin (or use 2 cans, a total of 30 oz. for a more moist recipe)
- 1.5 cups of smooth peanut butter (I use a raw, natural one that is not processed, you may need to mix this type before measuring)
- Not sugar free: use 1/4 to 1/2 cups of raw sugar and/or a natural, gluten-free vegan chocolate frosting
- Mix cacao powder and pumpkin in stand mixer till it is well incorporated, then add peanut butter and mix till smooth.
- If using sugar, add a little bit at a time until sweetened to taste.
- Place batter in a parchment lined pan (I used an 8 by 8 glass dish).
- Bake at 350 degrees for 35 minutes.
- If frosting, remove and allow to cool for at least 10 minutes then frost.