GLUTEN FREE PUMPKIN CHOCOLATE CAKE
Yield: 12 servings Total Time: 1 hour Author: Miryam's original recipe
- 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
- 1/4 cup dark chocolate chips
- 2 tbsp almond milk
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.