Pumpkin Chocolate Cake
Thanks to Whole Foods for their pumpkin chocolate cake recipe!
This recipe translates beautifully into a gluten-free and egg-free version. The pumpkin ensures that you still get a tasty cake. We had great success making it gluten-free and egg-free by using Bob's Red Mill Gluten-free all purpose flour with 1/2 teaspoon of Xanthan gum in place of the wheat flour, and the equivalent of 2 eggs using Ener-G Egg Replacer.
Next time we make this, we'll definitely try the chocolate chip suggestion from some of the comments.