Ingredients

The following ingredients have 6 Servings
  • 3 large egg whites
  • 1/2 cup unsweetened coconut milk
  • 1 tsp vanilla
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil (melted)
  • 1/2 cup coconut flour
  • 2 tbsp tapioca flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin spice
  • 1/4 tsp salt
  • 3 tbsp pumpkin puree
  • 3 tbsp fresh blueberries
  • 3 tbsp dairy free chocolate chips

Instruction

  • Preheat the oven 350 F. Grease an 8" skillet with coconut oil then set aside.
  • In a large mixing bowl, whisk together the eggs, syrup, vanilla, coconut milk and salt.
  • In a separate smaller bowl, sift together coconut flour, tapioca flour and baking powder until ingredients are evenly dispersed.
  • Slowly fold the dry ingredients into the wet ingredients. After folding in half the flour mixture, stir in the coconut oil. Then continue folding in the remaining dry ingredients. Do not over combine as coconut flour is ultra absorbent.
  • Transfer the batter into the prepared skillet spreading into an even layer. It should be thick and wet.
  • Place the pumpkin on the top of the batter and using a small spoon swirl into the top of the batter.
  • Arrange blueberries in a ring on top of the batter and gently press them in a bit. Repeat the same method for the chocolate.
  • Bake at 350 F 25-30 minutes until the center of the cake has set and the outer edges are a bit brown.
  • Remove from the oven and cool at room temperature 1 hour prior to serving.