Grain-free, dairy-free, oil-free, refined-sugar-free chocolate cake 🎂 Did I hit enough buzz words for you?! 😆 It’s pretty wonderfully tasty even though it’s lacking the things that usually make baked goods taste good! And it’s only 7 ingredients, moist, and has a secret squash ingredient!! . ✨Chocolate Cake 1/2 cup no sugar added peanut butter 1/2 cup pumpkin puree ( NOT pumpkin pie ) 1 large egg 6 Tbsp pure maple syrup 1/4 cup unsweetened cocoa powder 2 tsp vanilla extract 1/2 tsp baking soda Preheat your oven to 350°F and prepare an 8 x 8 square or 8” pie baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside. Add all the ingredients to a blender or food processor and process until the batter becomes smooth and creamy. Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 25 – 30 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let them cool in the pan for about 15 minutes before removing. Store the brownies in an airtight container at room temperature for up to 5 days. But they probably won’t last that long 🤷🏻♀️ #chocoholic #eatcakeforbreakfast
