Raise your glasses... of milk! We here at fashionfaithfood.com are celebrating 1 year of blogging! This cake is perfect for any day during the year but especially perfect for this time of the year because it includes canned pumpkin! If you're not a fan of pumpkin don't worry this holds a very mild flavor in the cake. My husband and I devour this in about 2 days...we love it that much.
Ingredients:
WET:
2 TBL unsweetened applesauce
2 TBL coconut oil (melted)
1 Egg
1tsp vanilla extract
2/3 Cup pumpkin puree
1/2 Cup all natural nut butter
1tsp vanilla extract
1/3 cup Coconut sugar
1/3 cup sugar free sweetener (or just double the coconut sugar)
DRY:
1 cup Almond Flour
1/4 cup Coconut Flour
1/2 tsp Baking soda
1/4 tsp Baking powder
1/4 tsp Salt
1/2 cup Chocolate chips
Directions:
1) In two separate bowls. Start by mixing your wet in a large bowl with an electric hand mixer for best results.
2) Next whisk your dry ingredients in another bowl.
3) Using a spatula combine your dry and wet ingredients together. Don't forget to stir in your chocolate chips! (I like to use a dark chocolate)
4) Bake at 350 for 18-20 min.
Let cool and enjoy!
To learn more about the products used in this recipe click on the image above.
xxo- Charlotte Faith
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