- 1 cup mashed pumpkin or squash*
- ½ cup nut butter
- ¼ cup olive oil
- ¼ cup dark brown sugar**
- 1 egg
- 2 teaspoons cinnamon
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup oat flour
- ¼ cup chopped semi-sweet or dark chocolate
- Preheat oven to 350˙F. Line an 8 x 8 baking pan with parchment.
- In a large bowl, combine mashed pumpkin, nut butter, olive oil, sugar and egg in a large bowl. Mix with a whisk or fork until sugar is dissolved and the mixture is fairly uniform. Add cinnamon and salt and mix well. Add baking powder and baking soda and mix really well to make sure the leavening agents are well dispersed.*** Add oat flour and mix until combined. The batter will be fairly thick. Pour/scrape into your prepared pan. Smooth out the top with a spatula and top with chopped chocolate.
- Bake for about 20 minutes. You’ll know it’s done when the edges have browned. Try not to overbake. While moist, this cake has a light crumb because of the oat flour. Cool on a wire rack for 5 minutes, then using the parchment paper, remove from the pan and let cool completely. Cut into squares to serve. This cake is a bit delicate so the squares may fall a part a bit, but it tastes so good I don’t think you’ll care.
- Store covered for about 3ish days.
**If coconut sugar is your thing, this would be a good swap here. I have not tried this with maple but the extra liquid could alter the texture a bit.
***I learned this one bowl hack of adding the leavening separate of the flour from Deb at Smitten Kitchen. I use it on most quick breads and oil based baked goods. It works so well.