Withdrawal?

So who knew you could suffer withdrawal symptoms from gluten?  Well that is what I did the better part of the past week and a half.  It was horrible, headaches, insomnia, and I felt like I had the flu (only without sinus symptoms). On top of that the oven was broken so I could not bake anything.  Luckily I have my breadmaker.

So today I finally got the oven fixed and I celebrated by making ham and twice baked potatoes for dinner.  On top of that I made Double Chocolate Pumpkin Cake with Pumpkin Spice Buttercream.  This is a yummy recipe posted originally on picky-palate.com.

I did make a few changes to the cake in order to make it GF, dairy free, and corn free..  Obviously I used a GF cake mix, in addition I left out the pudding.  Since GF cakes tend to be moist anyhow you don't really notice the missing pudding.  The last changes I made were to replace the milk with rice milk (you could use any substitute) and the sour cream with coconut yogurt.

When it comes to the frosting I used a mixture of 1/2C vegan margarine combined with  1/4C coconut oil, I made sure to use a corn free powdered sugar, and I used rice milk again as a milk replacement, although I dont think any extra was necessary, since the coconut oil has such a low melting point.

So in addition to finally feeling better I really enjoyed this yummy treat.  I will post pictures soon but until then, enjoy!

Here is the original recipe I made note of my changes in blue:

Double Chocolate PumpkinCake with Pumpkin Spice Buttercream

1 box devils food cake mix (GF chocolate cake mix)

1 small box instant chocolate pudding (omitted)

1/2 cup canola or vegetable oil (coconut oil, melted)

1/2 cup buttermilk or milk (rice milk, coconut, or other dairy free substitute)

4 large eggs (2 eggs)

1/2 cup sour cream (plain or vanilla coconut yogurt)

15 ounce can pumpkin (reserving 2 Tablespoons for buttercream)

2 cups semi-sweet chocolate chips

Pumpkin Spice Buttercream

2 sticks unsalted butter, softened (1/2 C vegan margarine, 1/4 C coconut oil)

2 tablespoons reserved pumpkin

1/4 teaspoon ground cinnamon

4 to 5 cups powdered sugar

2 to 4 tablespoons milk (1 Tbs rice milk, coconut milk, or other dairy free substitute)

(Followed directions as written using changes above) 

1. Preheat oven to 350 degrees F. and spray two 9×5 inch bread pans with non-stick cooking spray.

2. In a stand or electric mixer, place cake mix, pudding mix, oil, buttermilk, eggs, sour cream and can of pumpkin, and chocolate chips–mix all ingredients until well combined, about 1 to 2 minutes. Divide cake batter evenly into prepared bread pans. Bake for 55-60 minutes or until cooked through.

3. While cakes are baking prepare the buttercream. Place butter, reserved 2 tablespoons pumpkin and cinnamon into stand or electric mixer. Mix on high until well combined. Slowly add the powdered sugar until thick and creamy. Slowly add the milk until buttercream is a nice consistency. Frost over cooled cakes, slice and serve.

Makes 16 servings

Note:  This recipe can be used to make 24 cupcakes as well.  Bake at 350 for about 15-20 minutes, until baked through.

Note:  This recipe can also be used to make two 9 inch cakes for layered cakes.  I’d start the bake time at 30 minutes at 350  and check often from there