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Gluten Free Pumpkin Snack Cake

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Ingredients

1 15oz can pumpkin purée

1/4 cup coconut oil

1/4 cup maple syrup

1 1/4 cup oat flour (I made my own blending gluten free old fashioned oats into flour)

2 teaspoons baking powder

3 teaspoons pumpkin pie spice

1/4 teaspoon salt

1/2 cup chocolate chips, divided

Topping: 1/2 tablespoon light brown sugar + 1/2 teaspoon cinnamon 

Instructions

  1. Preheat oven to 350°F. Coat an 8 x 8 baking dish with parchment paper and set aside.
  2. In a large bowl mix together pumpkin puree, coconut oil, and maple syrup. 
  3. Then add oat flour, baking powder, pumpkin pie spice, and salt and mix until just combined. Do not overmix. Fold in 1/4 cup chocolate chips.
  4. Pour batter into your prepared baking dish. Sprinkle cinnamon and sugar topping on top, and add the additional 1/4 cup chocolate chips on top.
  5. Bake for 25 minutes, or until edges brown and slightly pull away from the sides of your pan. Let cool completely before slicing to enjoy!

Find it online: https://chelseyamernutrition.com/gluten-free-pumpkin-snack-cake/