Joelito, our three-year-old pastry chef, came up with this version this morning. This moist cake is like melted Mexican chocolate, and allergy-friendly, too! I know that baking is supposed to be very precise, but as I've mentioned before, sometimes his enthusiasm gets the better of him.
1 C pumpkin
1 C apple cider
1/2 C brown sugar
1/2 C sugar
generous amount of pumpkin pie spice (Joel emptied the can, but it was almost gone anyway--maybe 2 tsp?)
several shakes of allspice
2 3/4 C flour (if gluten-free you can sub most GF mixes and the cake still comes out well, a rarity with egg-free cakes! We usually used 2 C rice flour and 2/3 C tapioca flour.)
1 C dairy-free chocolate chips
1/2 C canola oil
1 tsp salt
scant Tbsp baking powder
Mix well, pour into a greased and floured 9x13 pan and bake at 350 for about 45 minutes.
While the cake is baking, we mixed sugar, cocoa and Smart Balance light and boiled it like you would for a fudge sauce. Remove from heat, add a Tbsp of coffee and good splash of vanilla and stir well. Pour over the warm cake when it comes out of the oven.
It is the perfect autumn chocolate and spice combination. Yum!