Flourless Pumpkin Chocolate-Chip Cake

• Produce

  • 1 cup Pumpkin, canned

• Refrigerated

  • 1/2 cup Almond milk, unsweetened
  • 1 Egg, large

• Canned Goods

  • 1/4 cup Applesauce

• Baking & Spices

  • 1 tsp Allspice
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 3/4 cup Dark chocolate chips
  • 1/4 tsp Nutmeg
  • 1 cup Oat flour
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Other

  • 1 teaspoon and 1/2 cinnamon
  • 1/3 cup To 1/2 white sugar (depending on desired sweetness

Found on chelseasmessyapron.com

Description

Directions

• Preheat the oven to 350 degrees F. Grease and flour (with oat flour or regular flour if not gluten intolerant) a round cake pan or 8 x 8 baking pan. Make sure to be generous and flour it well as it can be tricky to get out! Alternatively line the pan with parchment paper or foil and lightly spray.
• In a large mixing bowl add the pumpkin (drab with a paper towel if it is excessively wet), applesauce, almond milk, melted coconut oil (measure when melted), large egg, vanilla extract, and sugar. If you are used to healthier desserts 1/3 cup should be plenty, if not (or you just want something a little sweeter) go for 1/2 cup. I usually use 1/3 cup + 1 tablespoon.
• Whisk until well combined. Add in the oat flour, cinnamon, allspice, nutmeg, baking soda, baking powder, and salt. Mix until just combined and then stir in the chocolate chips.
• Pour the batter into the prepared baking pan and bake for 40-50 minutes (8 x 8 baking pan took 40 minutes for me and the round baking pan took about 48-50 minutes) or until a toothpick when inserted comes out clean. Be careful to not over-bake the cake as that will take away a lot of the moistness/softness of it.
• Cool the cake for about 10 minutes before transferring out of the cake pan into a wire rack to allow it to further cool.