Gluten-free baking requires taking some risks, being mindful of ingredients and hoping for the best. I aimed to make this as simple as possible using easy to obtain ingredients.
1 1/4 cup whole grain brown rice gluten free flour (I used Bob’s Red Mill)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon allspice
1/4 teaspoon cinnamon
750 grams flavored sweetened silken tofu ( I used maple flavor and coconut flavor) if you can only find plain silken tofu then simply add the flavors of your choice through extracts or syrups. Because of the sweetness of the dessert tofu I didn’t add additional sugar except to dust the pan and the top of the torte. So keep this in mind if you use plain tofu as you will need to add extra sweetness.
1/3 cup pureed pumpkin
1 Tablespoon gluten-free vanilla extract
1/2 cup chocolate chips
2 Tablespoons sugar
1 Tablespoon coconut oil
Grease a 9 inch round pyrex cake pan with coconut oil and dust with 1 Tablespoon sugar. Set aside.
Mix all the ingredients together and sprinkle the top of the torte with remaining tablespoon of sugar.
Place in oven and cook for 30 minutes at 350 degrees F.
Let cool 5 minutes and slice. Enjoy!