Gluten Free Mexican Chocolate Cake

This recipe modified from Gluten Free Goddess found here.

We loved this cake. It was so moist and delicious. If you like the cinnamon goodness of a Mexican Hot Chocolate, then you are sure to enjoy this cake! My recipe differs from the original because I just make it gluten free, not dairy-free/vegan, too.

Preheat the oven to 350ºF. Grease and dust a 9-inch cake pan with butter and gluten-free flour. You will need a bowl for your dry goods, a mixing bowl, a 9" cake pan and maybe a couple of cupcake liners for extra batter.

Dry Goods Bowl:

1 cup all purpose GF flour (found at Trader Joe's)

3 tablespoons tapioca starch

1/2 cup sugar (because I didn't have the brown sugar, egads!)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt

Scant 3/4 teaspoon xanthan gum

1 teaspoon cinnamon

1 tablespoon instant coffee or espresso powder (decaf is fine)

Sift all dry ingredients and whisk to distribute evenly. Set aside.

Brew 1 cup of VERY STRONG coffee. Break up a bar of your favorite dark chocolate and set in a glass bowl. Set aside.

In the Mixer:

1/2 can canned pumpkin

2 tablespoons shortening

1/2 cup honey

3/4 cup milk

Splash of OJ

3 teaspoons vanilla extract

Let that mix until it looks smoothish. Your coffee should be done. Pour your hot coffee into the bowl with the chocolate bits and whisk away to mix them together. Wipe your drool because if you like coffee and if you like chocolate, you will wonder why you've never done this before at home. Seriously, don't drink it, you need it for your cake! That chocolate melted so wonderfully with the coffee, it's like they are doing this sweet, sweet dance....gahhhh!!

Pour into your mixer with the other wet ingredients. Slowly incorporate your dry ingredients. Mix until it looks smooth and cake batter-ish.

Instructions:
Pour the batter into the cake pan. Bake in the center of a preheated oven till firm- about 30 to 35 minutes. Please keep an eye on the cake.

Cool on a wire rack. Cover and chill.

Makes 8 to 10 servings.