1/2 cup almond flour AND 1 cup coconut flour
1/4 cup flax seed meal
1/2 teaspoon salt AND 1 1/2 teaspoons baking soda
5 eggs, beaten
1/4 cup coconut milk
2 teaspoons apple cider vinegar AND 1/2 cup maple syrup
1/2 cup pumpkin puree AND 2 tablespoons cocoa
1 tablespoon vanilla AND 1/4 teaspoon vanilla
1/4 cup dark chocolate (broken dark chocolate bar or chocolate chips)
Preheat oven to 350 degrees.
Whisk together almond flour, coconut flour, flax seed meal, salt, and baking soda.
In a separate bowl, whisk together eggs, coconut milk, apple cider vinegar, maple syrup, 1/4 cup coconut oil, and 1 tablespoon vanilla. Stir in the pumpkin puree.
Add the flour mixture to the egg mixture. Whisk together briskly until all ingredients are well, combined.
Remove 3/4 cup of the batter to a separate bowl. Into this batter, mix the cocoa and 1 teaspoon coconut oil. Stir until well combined.
Spread half of the original batter into the bottom of a well-greased loaf pan.
Spread all of the cocoa mixture on top of the original batter layer.
Spread the rest of the original batter on top of the chocolate layer.
Take a big spoon or knife and swirl it around in the batter. Smooth down the batter again.
Bake for 50 minutes, or until a knife inserted into the center comes out clean.
Dark Chocolate Glaze Directions:
Combine the 1/4 cup dark chocolate, 1 teaspoon coconut oil, 1/4 teaspoon vanilla.
Heat over low heat and stir until melted.
Drizzle over cake with reckless abandon.