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Gluten-Free | Nutella Swirl Pumpkin Squares

November 7, 2016

       No gluten, no oil, and no butter- you heard it right the first time. I've created the perfect gilt free holiday treat, Nutella Swirl Pumpkin Squares. I ditched the gluten for gluten-free flour and almond flour and subbed out oil and butter for applesauce for extra moisture and natural sweetness, so there is less sugar added too. Now you don't have to feel bad about making a lap around the dessert table, get your hands on these!

Preheat oven to 350°F degrees. Line a 9x13 inch baking dish with parchment paper and spray with cooking spray.

Ingredients are as follows.  

In a bowl, whisk together flours, baking powder, baking soda, salt, and pumpkin spice. Set aside.

 

In another bowl, mix together pumpkin puree, sugar, eggs, applesauce, and vanilla, until fully incorporated.  

Fold in flour mixture and combine until the batter is smooth.  Pour into prepared baking pan.

 

Melt or microwave Nutella, for about 20 seconds. Add roughly 9 dollops of Nutella over the pumpkin batter. Using a wooden stick or small fork, swirl the Nutella into the pumpkin batter, creating a swirl pattern. 

Bake in preheated 350°F degree oven for 30 to 35 minutes, or until or until toothpick inserted in the center of the cake comes out clean. Allow cake to cool in pan. Remove from pan and allow to completely cool on top of a wire rack. Cut into squares and enjoy. 

 

Gluten-Free | Nutella Swirl Pumpkin Squares

 

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: 20 Squares 

 

Ingredients:

1 3/4 cups gluten-free all-purpose flour

1/4 cup almond flour

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

2 teaspoons pumpkin pie spice

1 (15-ounce) can pumpkin puree

1 cup brown sugar

5 eggs

1 cup applesauce

1 tablespoon vanilla

¾ cup Nutella

 

Directions:

Preheat oven to 350°F degrees. Line a 9x13 inch baking dish with parchment paper and spray with cooking spray.

 

In a bowl, whisk together flours, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

 

In another bowl, mix together pumpkin puree, sugar, eggs, applesauce, and vanilla, until fully incorporated. Fold in flour mixture and combine until the batter is smooth.  Pour into prepared baking pan.

 

Melt or microwave Nutella, for about 20 seconds. Add roughly 9 dollops of Nutella over the pumpkin batter. Using a wooden stick or small fork, swirl the Nutella into the pumpkin batter, creating a pattern. 

 

Bake in preheated 350°F degree oven for 30 to 35 minutes, or until toothpick inserted in the center of the cake comes out clean. Allow cake to cool in pan. Remove from pan and allow to completely cool on top of a wire rack. Cut into squares and enjoy. 

 

 

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MADE BY ELIANA

 WITH LOVE

 Think Good

and it will be Good.

© 2015 The Whole ELchilada

Private Chef Services - New York City

thewholeelchilada@gmail.com

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