1/4 cup Bob’s Red Mill Hazelnut Flour
1 tsp xanthan gum
1 1/2 cups Bob's Red Mill gluten-free oats
1 cup brown sugar
2 tbsp cinnamon
1 tsp nutmeg
1 1/2 tsp baking soda
2 cups unsweetened apple sauce
1/2 cup pumpkin puree
3/4 cup walnut oil
1 tbsp vanilla extract
1 1/4 cup Lily’s Chocolate Chips
1/2 cup Bob's Red Mill gluten-free oats
1/2 cup Lily’s Chocolate Chips
1/2 cup sliced almonds
1/4 cup brown sugar
2 tbsp hazelnut flour
1/2 tbsp cinnamon
1/4 cup Nutiva Palm Kernel Shortening
Preheat the oven to 350°F. Prepare two round 9” pans by greasing and flouring with gluten-free flour or spray with oil then use parchment paper overtop.
Combine the flours, oats, xanthan gum, sugar, spices, and baking soda.
In a separate bowl, combine applesauce, pumpkin puree, oil, and vanilla. Stir into the dry ingredients just until they are incorporated. Next, fold in the chocolate chips then pour into prepared pans.
Now it’s time to whip up some streusel. In a small mixing bowl, combine all the streusel ingredients then just mix until the ingredients form small crumbles. Sprinkle evenly across the two cakes, then bake for 45 – 50 minutes or until a toothpick comes out clean.Once the cakes have cooled, garnish with a drizzle of chocolate and serve with a nice cup of coffee!