Ingredients
1 cup pumpkin puree (either from scratch or you can cheat with a can of Libby’s Pumpkin Pie Filling)
1 cup whole milk (come on, you only live once!)
6 tbsp. almond oil or additional pumpkin
5 tsp. apple cider vinegar
4 tsp pure vanilla extract
1 cup spelt, white, or oat flour
1 cup swerve
4 tsp cinnamon
1 1/2 tsp pumpkin pie spice, or sub additional cinnamon
1 tsp each: baking soda, salt, and baking powder
optional 3/4 cup chocolate chips or carob chips
Instructions
Preheat the over to 375 F. Whisk liquid ingredients. Let sit 10 minutes, and sift dry ingredients in a bowl while waiting. Pour dry into wet, stir just until evenly mixed, and smooth into a lined cake pan. Bake 35 – 45 minutes on the center rack. Let cool. The cake tastes even better the next day, and goes really well with a cappuccino.
