A quick and easy cake to make if you have last minute company, also make a great breakfast for a crowd
Course
Dessert Breakfast
Cuisine
Gluten Free
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings16pieces
AuthorJodi Stewart
Ingredients
2cupsBob's Red Mill Brown Rice Flour
1cuplightly packed brown sugar
1Tablespoonbaking powder
1/2Tablespooncinnamon
1/4tspsalt
4eggs
1/4cupvegetable oil
1 15ozcan pumpkin
1cupchocolate chipsoptional
Instructions
Preheat oven to 400F
In a large bowl, combine rice flour, sugar, baking powder, salt and cinnamon.
Make a well in the center of the dry ingredients and add eggs, oil and pumpkin.
Mix well until completely combined and free of lumps.
Stir in chocolate chips.
Pour into a parchment lined 9x13" pan and bake in preheated oven for 20 minutes or until the top springs back when touched and a knife inserted into the center comes out clean.
Cool for at least half an hour before serving for best texture results.