T h e S c r o u n g e
If you don't have these exact ingredients, Scrounge with the things you have at home and you may end up creating something even better!
If you don't have almond butter, use cashew butter
If you don't have pumpkin, use unsweetened apple sauce or banana to make a apple or banana coffee cake
If you don't have coconut sugar, use brown sugar
If you don't have pumpkin pie spice, use cinnamon
If you don't have egg or don't eat eggs, sub for flax egg using flax seed and water or chia seed and water
I n g r e d i e n t s
1 cup almond butter - I used my homemade almond butter
1/2 cup pumpkin puree (make sure it's pumpkin puree & NOT pumpkin pie puree as there is added sugar in that)
1/4 cup coconut sugar
1 egg, beaten
1 tsp baking soda
1 tsp pumpkin pie spice
Pumpkin Pie Spice Swirl
3 tbsp coconut sugar
1 tsp pumpkin pie spice
Toppings (use as many or few as you'd like)
1/4 cup chocolate chips (optional)
1/2 tbsp coconut oil (optional)
1 tsp melted coconut butter (optional)
Extra almond butter (optional)
D i r e c t i o n s
Preheat oven to 350° and line with parchment paper a round cake pan.
Combine all cake ingredients into bowl until mixture is smooth.
Spread 1/2 batter into round pan.
Mix the pumpkin pie spice swirl ingredients in a small bowl with a fork and sprinkle half the mixture on top of batter in pan.
Pour remainder of cake batter over the pumpkin pie spice swirl and top the cake with the remaining swirl mixture.
Bake for 30 minutes, or until toothpick comes out clean.
Using the parchment paper as leverage, remove the cake from the pan and place on cooling rack. Let cool completely before drizzling chocolate topping. I waited ~20-30 minutes for it to cool.
Pour chocolate chips in microwave safe bowl and heat for 45 seconds, then stir and continue to do in 45 seconds increments until chocolate chips are melted. Add in coconut oil to melted chocolate and mix.
Using a spoon, dip spoon in melted chocolate, hold high over the cake and drizzle chocolate over the top as much or little as you'd like. If using coconut butter melt in microwave for a few seconds and then do the same thing, drizzle over the top of the cake. If using almond butter add coconut oil and microwave for a few seconds to make it thinner to drizzle on top.
You can wait to let chocolate cool/harden or eat immediately, trust me it will be hard to wait any longer!
Store in fridge for up to 1 week.