This cake is great for fall, and is low fat, too! Pumpkin provides moisture and subtle flavor, which is enhanced by fall spices. This cake is ultra light. Bake in a tube pan or in layers.

1 1/2 c (6 ounces or 170g) Better Batter Gluten Free Flour
1/2 c cocoa
1 tsp cinnamon
1/4 tsp each ginger, nutmeg, and allspice
3 tsp baking powder
1 tsp salt
1 1/2 c sugar
1 c cooked, canned pumpkin
1 tbsp vanilla
3/4 c cold water
7 egg whites
1/2 tsp cream of tartar

Glaze Ingredients
2 c cream
2 c chocolate chips
1 tsp cinnamon

Preheat the oven to 325. Prepare a 10 inch tube pan by cutting a parchment paper to fit the bottom of the pan ONLY. Do NOT grease the pan in any way. OR prepare 2 8-inch layer cake pans in the same way.

Mix the flour, cocoa, spices, baking powder and salt together in a medium bowl.

In a large bowl, beat the pumpkin and water on low speed. Raise speed to medium and begin to add sugar, 2 tbsp at a time, until completely incorporated. Continue to beat until mixture is completely smooth, then stir in vanilla. Set aside.

Transfer to a bowl and very quickly clean the bowl and beater. Whip egg whites with the cream of tartar on medium speed until stiff but not dry.
Sift the flour mixture over the pumpkin mixture and fold to blend. Immediately add 1/4 of the egg white mixture and fold to blend. Add the rest of the egg white mixture and fold until the batter is consistent and no streaks are in it. Work gently but quickly so as not to deflate the batter.

Bake at 325 degrees for an hour for a tube pan or 35 minutes for layer pans, or until top springs back.

Invert and cool for 3-4 hours for a tube pan or unmold the layer pans immediately. Completely cool.

Mix up the glaze ingredients and heat on low in a small saucepan, until the chocolate melts and the mixture is smooth.

Allow to cool for a minute or two, then pour over the cake. For a lyer cake pour 1/3 of the mixture over the bottom layer, smooth to the edge and let cool completely, then top with the second layer, warm the glaze again, and pour the rest over the assembled cake.