Vegan Pumpkin Spice Chocolate Chip Cookie Cake

• Vegetarian
• Gluten free

• Canned Goods

  • 1/4 cup Sprouts pumpkin spice applesauce

• Condiments

  • 1/2 cup Maple syrup, pure
  • 2 tbsp Molasses, unsulphured

• Baking & Spices

  • 1 1/4 cups Oat flour
  • 1/4 tsp Sea salt, fine
  • 1/2 cup Semi-sweet chocolate chips, dairy-free
  • 1 1/3 tbsp Sprouts pumpkin pie spice
  • 3 tbsp Tapioca starch

• Dairy

  • 7/8 cup Pecan butter, roasted

Found on thevegan8.com

Description

Ingredients

• ½ cup (148 g) pure maple syrup
• ¼ cup (62 g) Sprouts Pumpkin Spice Applesauce (if you cannot get this, just sub with plain pumpkin puree)
• 3/4 cup + 2 Tablespoons (203 g) roasted pecan butter (or you can sub with almond butter, just make sure its a very smooth roasted drippy kind and not stiff and chunky. I make my own butters)
• 2 Tablespoons (44 g) unsulphured molasses , not blackstrap
• 1 ¼ cups (160 g) oat flour (I used gluten-free by Bobs Red Mill)
• 3 Tablespoons (22 g) tapioca starch
• 1 Tablespoon + 1 teaspoon (9 g) Sprouts Pumpkin Pie Spice (See Note for sub)
• ¼ teaspoon fine sea salt
• ½ cup (80 g) dairy-free semi-sweet chocolate chips, plus extra for top

Directions

• Use a scale for accurate results. Preheat an oven to 350 F degrees and grease an 8x8 round metal cake pan. A 9 inch is not recommended or the cake will be too short. Place a parchment paper round on the bottom for easy removal later
• To a large bowl, add the syrup, pumpkin applesauce blend, pecan butter and molasses. Whisk until completely smooth.
• To a medium bowl, add the oat flour, tapioca starch, pumpkin pie spice and salt. Whisk very well until mixed. Stir in the chocolate chips. Once it is completely mixed, add the dry ingredients into the wet ingredients and stir until mixed. Stir around for a couple of minutes so it gets well mixed and very thick.
• Scrape the batter into the greased pan and smooth out the top with the back of a spoon so that it is even. Sprinkle extra chocolate chips all over the top and lightly press them into the batter. Bake for 20-25 minutes, or when a toothpick comes out clean from the center. Mine took 23 minutes. It should have a nice golden top that is fairly firm and shiny and golden edges.
• Leave to cool for at least 45 minutes in the pan before flipping out. Place a plate over the cake pan and quickly flip it over, pull off the pan and then flip it back over onto a cooling rack or serving platter to cool completely. You don’t want to leave it flipped upside down because of the chocolate chips. Leave to cool completely before serving, as it will still be too delicate while warm. Slice carefully with a knife and serve. Enjoy the dense and gooey fudge cookie texture! Store at room temperature covered completely, to retain their moisture.