|My little baker|
Stovetop, Gluten-Free, Egg-free Pumpkin Chocolate Chip Cake
3/4 cup butter
1/4 cup coconut oil
1/4 cup molasses
1/2 cup pure maple syrup
1 cup pumpkin puree
1 teaspoon vanilla
equivalent of 2 eggs replacement (this time I used Ener-G Egg Replacer -- 16 oz
but also use One 1 lb Bob's Red Mill Organic Gluten-Free Whole Ground Golden Flaxseed Meal)
2 cup Cup4Cup flour Cup4Cup Gluten Free Flour, 3 lb (or your favorite gluten-free blend)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon each nutmeg, mace & ground ginger
2 handfuls of chocolate chips
Make your egg replacer so that it can sit for a bit. In a 10 in. or 12 in. Lodge Cast-Iron Skillet 12-Inch melt butter and oil over low heat. For me that was on the opposite side of the firebox towards the front of the stove. v;Remove from heat and stir in molasses, maple syrup, pumpkin, and vanilla until combined. In a separate bowl, whisk the flour, baking powder, baking soda, salt and spices. Stir egg replacer into the skillet mixture until well combined. Add the flour, making sure it gets mixed thoroughly. Toss in the chocolate chips. Give it a quick stir and place back on the low heat. Cover with a lid (I used a piece of foil and a cookie sheet. Bake for 20-25 minutes or until it is firm to the touch.
|Makeshift lid with foil and cookie sheet|
I needed to rotate the pan halfway through since one side was cooking faster than the other. Also, mine took a little longer to bake. My hypothesis is it took longer because the lid was not a true fit. I'm positive with a cast-iron lid that fit the pan, the cake would've cooked within 20-25 minutes.
|Not too bad!|
|M stole mine...and yes, that's sunshine you see!!!|
This post contains links to my Amazon store which gives our family just a bit of play money for those educational things the kids find intriguing.