Paleo Pumpkin Chocolate Chip Bundt Cake

Ingredients

Wet Ingredients:
• 6 large eggs yolks
• 1 tablespoon vanilla extract
• 1 tablespoon apple cider vinegar
• 1 inch grated ginger root, or 1/4 heaping teaspoon ground ginger
• 1 cup (230 grams) cooked pumpkin or butternut squash, well drained. (If mixing by hand, mashed)
• 1 tablespoon lemon juice
• 1/4 cup unsweetened full-fat coconut milk (If you're using honey to sweeten, omit this)
• 1 tablespoon coconut oil
• 3/4 cup sweetener to taste, such as Just Like Sugar Table Top natural chicory root sweetener, or 1/2 cup raw honey, or your favorite sweetener.
• 3/4 cup (170 grams) coconut butter If you’re mixing by hand, soften it very briefly in the oven.
Dry Ingredients:
• 1 cup almond meal or flour
• 1/3 cup arrowroot flour
• 1/2 teaspoon baking soda
• 1/4 heaping teaspoon unprocessed salt
• 1 teaspoon pumpkin pie spice (Or 3/4 teaspoon cinnamon, 1/2 tsp cardamom, 1/8 tsp cloves)
Beat Egg Whites & Assembly:
• 6 egg whites
• 1 cup frozen Pascha 100% Cacao Organic Dark Chocolate Baking Chips Unsweetened. Keep in the freezer until just before you add them.
• Garnish: Paleo Chocolate Sauce, Instant Coconut Whipped Cream, a few strawberries, and more chocolate chips.

Instructions

1. Heat oven to 350° F. Grease Bundt pan with coconut oil. Flour with almond meal.
2. In a food processor, mixer, or mixing bowl, add the wet ingredients: Egg yolks, vanilla, vinegar, ginger, pumpkin, lemon juice, coconut milk, coconut oil, and sweetener. Mix well. Add the coconut butter and mix again until smooth. Set aside.
3. In a separate large mixing bowl, whisk together the dry ingredients: almond meal, arrowroot flour, baking soda, salt, and spices. Set aside.
4. In a separate mixing bowl, beat the egg whites until stiff but not dry.
Assembly:
5. Arrange conveniently the 4 elements for assembly: wet ingredients, dry ingredients, beaten egg whites, and 1 cup frozen chocolate chips. Working quickly is important now, because when you combine the wet and dry ingredients, the rising action begins, so it’s best to get this in the oven fast. Ready?
6. Pour the wet ingredients into the dry ingredients and mix batter by hand briefly. Add beaten egg whites and fold them in gently using broad circular strokes.
7. Pour half the batter into the Bundt pan, sprinkle with chocolate chips. Pour the other half of the batter into the pan, and sprinkle with the remaining chocolate chips. Use a small rubber spatula to stir the chips down in gently. Bake 35 – 38 minutes or until a toothpick inserted comes out clean. Don’t peek in the first 15 minutes or the cake could fall.
8. Remove from oven and allow cake to cool on a rack for an hour or more. To remove the cake from the pan onto a serving platter, gently tip the cake and see if it is ready to release from the pan. You may need to help it gently with a dinner knife around the outside edges and in the center. Maybe it will be easy, since the cake shrinks a bit as it cools. When it was pretty loose, I put the serving platter upside down on top of the pan, and flipped!
9. Garnish the cake as you like. I used Paleo Chocolate Sauce, Instant Coconut Whipped Cream, strawberries, and more chocolate chips.