Gluten/Dairy Free Chocolate Pumpkin Bundt Cake

Cake

• 1 cup Sorgum, flour
• 3/4 cup brown rice flour
• 1/2 cup Stevia Cane
• 3/4 cup unsweetened cocoa powder, (not Dutch-process)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/ teaspoon cloves
• 1/4 teaspoon salt
• 1 cup almond milk
• 1 15-ounce can unsweetened pumpkin puree
• 3/4 cup palm sugar
• 1 large egg, at room temperature
• 1 large egg white, at room temperature
• 1/4 cup canola oil
• 1/4 cup agave nectar
• 1 tablespoon vanilla extract

Preparation

1. To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
2. Whisk sorgum flour, whole-wheat flour,stevia cane , cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
3. Blend 1 cup almond milk, pumpkin puree and palm sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, agave nectar and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
4. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.