Cake & Ice-Cream

This is the cake I make for most celebrations in our house.  We LOVE it!  It's from a dear friend but I've adapted it a bit to meet our needs.  The glaze is not necessary, but adds a special touch.  And it's even better with a scoop of coconut ice-cream!  Love this stuff.... http://sodeliciousdairyfree.com/products/coconut-milk-ice-creams

Emily’s Chocolate Pumpkin Cake

1 ¾ cup whole wheat flour

¾ cup cocoa 
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp cinnamon
¼ tsp salt

1 cup almond milk

1 Tbsp lemon juice

1 cup pumpkin
1 - 1½  cup agave or honey or maple syrup (adjust to your sweetness level)
¼ cup coconut oil
1 Tbsp vanilla

Combine dry & wet ingredients separately, then mix together.  Pour into a greased bundt pan or cake pan.   Bake at 350 for approx 40 minutes. 

 

Chocolate Glaze

Cocoa, sifted

Agave
Salt
Vanilla

Mix 4 items in appropriate proportions depending on how much glaze you want.