GLUTEN FREE PUMPKIN CHOCOLATE CAKE

Yield: 12 servings   Total Time: 1 hour   Author: Miryam's original recipe

Ingredients

• 3/4 cup coconut flour
• 1 cup almond milk +2 tbsp
• 1/4 cup olive oil
• 1/4 cup apple sauce
• 1 cup pumpkin puree
• 2 organic eggs
• 1/2 cup unrefined sugar
• 3/4 cup dark chocolate chips
• 2 tsp pumpkin spice
• 1 tsp aluminum free baking soda
• 1 tsp aluminum free baking powder

Drizzle

• 1/4 cup dark chocolate chips
• 2 tbsp almond milk

Directions

Preheat oven to 350F. Grease and flour a square 8x8 baking pan. Alternatively you can line the bottom with unbleached parchment paper. I think this method may work better to take the cake out when it is done. I had some trouble with it!

In a large mixing bowl add the milk, puree, apple sauce, eggs, and oil. Combine with a wire whisk. Add the rest of the ingredients except the chocolate chips and combine. Add 1/2 cup of chocolate chips and fold.

Pour the batter into the prepared baking pan and bake for 45-55 minutes or until a cake tester comes out clean. Cool cake in the baking pan over a wire rack.

Heat the 2 tbsp of milk and add the chocolate chips. Whisk until the chocolate is melted and drizzle over the cool pumpkin cake.