Earthy, dense & filled with pockets of gooey chocolate… this gluten free treat is a one bowl wonder!
½ stick butter, softened
1 cup brown sugar
3 eggs
2 tsp vanilla extract
1 15 ounce canned pumpkin
1/3 cup plain yogurt
1 cup almond flour
½ cup gluten free flour
1 tsp cinnamon
2 tsp baking powder
½ tsp salt
1 cup chocolate chips
In a large bowl, whisk together the butter, sugar and eggs. Fold in vanilla, pumpkin and yogurt. Sift in the flours, cinnamon, salt and baking powder. Stir until well combined. Stir in chocolate chips. Spoon batter into a prepared cake pan. Top with a handful of chocolate chips and a sprinkle of sea salt. Bake for 45 minutes at 350 degrees until a toothpick comes out clean. Best served warm with vanilla ice cream or cold out of the fridge.
