Chocolate Pumpkin Crazy Cake (GF DF EF)

The ingredients of this cake may seem a little odd, but it's as delicious as as it is easy to make. I was inspired to add the coffee as my father's chocolate torte recipe uses coffee, and I enjoy the richness of flavor it adds.

1 1/4 C. GF flour mix

1/4 C. cocoa powder

3/4 coconut sugar

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

5 T. olive oil

1 T. vinegar

1/2 C. pureed pumpkin

1/2 C. coffee

1/2 C. roughly chopped pecans

1/4 C. chocolate chips

1 tsp flour mix

Whisk pumpkin and coffee together. Set aside.

Sift all dry ingredients together, and then whisk. Make two wells in the ingredients, one larger, and one smaller. In the larger well, pour in the olive oil, and in the smaller well, pour in the vinegar. Pour the coffee and pumpkin mixture over everything, and mix together well.

Combine chopped pecans, chocolate chips, and 1 tsp flour, then mix into cake batter.

Spoon cake batter into pan, and bake in 350F oven for 30 minutes, or until an inserted toothpick comes out clean. Top with icing or ice cream if desired, and enjoy.