They say blondes have more fun!

Pumpkin puree and coconut flour come together in this delightfully delicious cake! Confession? It was supposed to be a brownie and I forgot to put in the cocoa powder but they turned out so yummy that I changed the recipe up and decided blondes do have more fun!

• Gluten free
• Dairy free
• Grain free
• Vegetarian
• Nut free  (optional)

Ingredients:

• 1 cup baked pumpkin or yam
• 3 eggs
• 1/3 cup raw cane sugar
• 1 tsp pure vanilla extract
• 1/2 cup coconut flour
• 1/4 cup tapioka flour
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/2 cup dark chocolate chips
• 1/2 cup chopped walnuts (optional)

Directions:

• Preheat oven to 350F and grease or line a 9×9 pyrex baking dish.
• In a high speed blender, add the pumpkin (or yam), eggs, sugar and vanilla and blend until smooth.
• In a large mixing bowl, combine the remaining dry ingredients.
• Pour blender contents into the dry ingredients and stir until thoroughly mixed with a spatula.
• Let sit for about 5 minutes to allow the coconut flour to absorb the liquid.
• Pour into pyrex and level the top, pressing gently down to even out the batter.
• Place in oven and bake for 40-45 minutes or until a knife or toothpick comes out dry.
• Let cool completely before removing from pan and cut into squares. Enjoy!
• Want to make these into a chocolate Brownie? Add an additional 1/2 cup cocoa powder to the dry ingredients and your blondies are now brownies!

Learn more about coconut flour on my blog post, Everything Coconut. Want to try another baked pumpkin recipe? Check out this Gluten free pumpkin Oat Muffin recipe for a breakfast or snack idea!