Sometimes, you just need cake.
Might I recommend this one?
It’s seasonal without being overbearing (because sometimes you just need a little gastro-break from festive food), perfect for dessert with ice cream or breakfast with eggs, and structurally sound enough that you can pick up wedges and fly them around like a Star Destroyer with appropriate sound effects (not like I do that or anything, ahem. Moving on)
Anyway, I have cake for you today. Not so many words because sometimes life gets in the way, but pictures and cake that I promise is yummy.
I also have a tiny tree, since tis the season and I like to get in a festive mood (plus, who doesn’t like the excuse of having a tree in your living room?)
Make cake. Eat with loved ones! There is nothing better than cake with those who make you smile.
Pumpkin Hazelnut Cake with Dark Chocolate
Gluten free, dairy free, and refined sugar free. Not too sweet, so works for dessert with ice cream or breakfast alongside eggs. Nutty, chocolatey, and seasonal, without being overbearing. Recipe adapted from Food and Wine, here. Yield: 1 8″ cake, serves 2-6.
1/4 c brown rice flour
heaping 1/4 c oat flour
2 tbsp cornmeal
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon sea salt
1 c hazelnut meal*
1/3 c hazelnuts
3 large eggs
1/4 c maple syrup
1 tbsp maple (or coconut) sugar for sprinkling
1/2 cup melted coconut oil
1/2 cup pumpkin puree
1 teaspoon vanilla
1/3 c extra dark chocolate, chopped
*If you can’t find hazelnut meal, almond meal is an easy substitute. Or, if you have a food processor, you can grind fresh hazelnuts and make your own – use slightly more than 1 c of toasted hazelnuts for 1 c meal, but be careful you don’t let it process too long or you’ll end up with hazelnut butter! Delicious, but not practical in this case…
Preheat the oven to 325° and line the bottom of an 8″ cake pan with parchment paper (you could probably also use a 9″ round pan but keep in mind your cake will be thinner). In a medium bowl, whisk together the flour, cinnamon, cardamom, nutmeg, and salt and set aside.
In a small frying pan over medium heat, toast the hazelnuts until fragrant, about 3 minutes. Roughly chop hazelnuts and chocolate into small pieces. Add both to the bowl of dry ingredients.
In a large bowl, whisk together the eggs, maple, coconut oil, pumpkin puree, and vanilla until very smooth. Stir the dry ingredients until incorporated. Scrape the batter into the parchment lined pan, smooth out the surface of the cake batter with the spatula (or not!) and sprinkle the tablespoon of maple (or coconut) sugar over the top.
Bake for 45 minutes until a tester inserted in the center comes out clean. The top of the cake should be crispy and cracked from the scattered sugar coating. Let the cake cool for 15 minutes before removing it from the pan. Gently peel off the parchment paper from the bottom and let stand.
The cake can be made in advance up to 24 hours, thought it’s probably best served the day it was made. Store covered in the fridge for up to 3 days; but good luck keeping it around that long! I like it cold, but feel free to bring it to room temp before eating leftovers.