Chocolate Pumpkin Seed Flour Cake
Ingredients
2 cups pumpkin seed flour
¾ cup cacao powder
¼ cup arrowroot powder
1½ teaspoons baking soda
¼ teaspoon sea salt
3 large eggs
⅔ cup maple syrup
⅓ cup avocado oil
1¼ cups coconut milk
2 teaspoons vanilla extract
Inspiration
Instructions
Preheat oven to 350 degrees. Oil a 9-inch round cake pan.
In a large mixing bowl whisk together the pumpkin seed flour, cocoa powder, arrowroot powder, baking soda, and sea salt.
In a separate bowl, whisk together the eggs, maple syrup, oil, coconut milk, and vanilla. Pour the wet ingredients into the dry and whisk together well.
Pour batter into prepared pan. Place pan on the center rack in the oven and bake for approximately 35 minutes.
Cool for about 10 minutes in the pan, then run a knife around the edge of the pan and flip cake onto a wire rack to cool. Serve warm or at room temperature. It is delicious served with fresh berries and coconut whipped cream!
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