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Pumpkin Chocolate Cake with Ginger

Sarah De la Cruz
  • 55 minutes
  • Serves 8 to 12

INGREDIENTS

1/2 cup

Candied ginger

1 tsp

Ginger, ground

8 oz

Pumpkin puree

3/4 cup

Dairy free milk

1/4 cup

Maple syrup

2 tsp

Baking powder

1/2 tsp

Baking soda

1/4

Chocolate chips

1/2 tsp

Cinnamon

1/3 cup

Cocoa powder, unsweetened

1 cup

Flour

1/2 cup

Granulated sugar

1/4 tsp

Salt

2 tsp

Vanilla extract

1 tsp

Apple cider vinegar

1 tsp

Coconut oil

1/4 cup

Neutral vegetable oil

2 tsp

Espresso, instant

AND/OR 1/4 c white chocolate chips (I like King David brand)