pumpkin-flourIngredients
2 cups pumpkin seed flour
3/4 cup cocoa powder
1/4 cup arrowroot powder (this is a binding agent)
1 1/4 teaspoons baking soda
1/4 teaspoon sea salt
3 large organic eggs
2/3 cup honey (or agave nectar)
1/3 cup grapeseed oil
1 1/4 cups coconut milk
2 teaspoons vanilla

Method
Preheat oven to 180 degrees and grease a 2-cm round cake pan. In a large mixing bowl whisk together the pumpkin seed flour, cocoa powder, arrowroot powder, baking soda, and sea salt. In a separate bowl, whisk together the eggs, honey, oil, coconut milk, and vanilla. Pour the wet ingredients into the dry and whisk together well. Pour batter into prepared pan. Place pan on the centre rack in the oven and bake for approximately 40 minutes. Cool for about 10 minutes in the pan, then run a knife around the edge of the pan and flip cake onto a wire rack to cool. Serve warm or at room temperature. It is delicious served with mashed raspberries and a drizzle of agave nectar!