Vegan Chocolate Pumpkin Cake Brownies

thevegan8.com

Alicia Jacobs

1 cup (128g) whole wheat pastry flour (OR all-purpose flour or half of each)

¾ cup (120g) organic white cane sugar

3 tablespoons (36g) coconut sugar

3 tablespoons (18g) unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon fine salt

½ cup (120g) almond milk (or cashew or LITE canned coconut milk for a nut-free version)

½ level cup (90g) dairy-free semi-sweet chocolate chips

¼ cup (60g) liquid melted coconut butter (pureed coconut) OR you can use softened coconut oil if you don't care about the oil

½ cup (120g) cooked pumpkin puree

1 tablespoon (15g) orange juice

2 teaspoons (10g) vanilla

Directions at thevegan8.com

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