When I created this amazingly delicious, super soft and oh-so-satisfying recipe, I was troubled by how to serve it. Should I cut into squares, or spoon onto bowls (and possibly top with coconut whipped cream)?! The texture is so moist, almost custard like, that eating it warm out of a bowl would have been fine too. But clearly it’s not so soft that it doesn’t hold up when cut, as you can see. Either way, you cannot go wrong.
Coconut flour can be a tricky flour with which to bake. It absorbs a ton of liquid, so I seldom use it alone; I usually combine it with almond flour. I set out to make a nut-free treat though, so almond flour was not an option. The result is a rich and satisfying cake with a slightly "pumpkin pie" texture. Feel free to melt more chocolate chips and drizzle on top.
- Prep Time : 5 minutes
- Cook Time : 50 minutes
- Yield : 12
- 1 cup pumpkin puree
- 1 cup unsweetened vanilla almond milk
- 1/4 cup unsweetened applesauce
- 1 egg
- 3 tablespoons egg whites
- 3/4 cup coconut flour
- 1/2 cup zero calorie sweetener - (I like a granulated blend of monk fruit, stevia and erythritol)
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup sugar-free chocolate chips - (I use Lily's)
- Preheat oven to 350 degrees F.
- In a large stand mixer or bowl, add the pumpkin, almond milk, applesauce, egg and egg whites and mix on low until combined.
- Add in the coconut flour and sweetener and mix again.
- Finally, add in remaining ingredients and mix until combined.
- Line a 9-by-9 inch glass baking dish with parchment paper and lightly coat with cooking spray. Add batter and place in oven for 48-52 minutes, or until set (center should be soft, but set).
- Remove and cool slightly before cutting.
- If you wish to drizzle with chocolate, melt 3 tablespoons of chocolate chips with 2 tablespoons of almond milk.