Here it is. Remember, I am allergic to wheat, gluten, eggs, and all dairy. How do I do it????
Preheat oven to 325 degrees F.
1 c. unsweetened cocoa
1 1/2 c. oat flour (I used old fashioned oats I process in my food processor until it is a flour consistency)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. sugar, or 3/4 c. stevia
Add and stir:
1 c. canned pumpkin puree
1/2 c. melted extra virgin coconut oil
1 c. melted chocolate chips (I melt them in the same bowl as the coconut oil, stirred)
1 1/2 tsp. vanilla
1 mashed banana (can be a little chunky)
Pour into a 8×8 or 9×9 inch greased or Pam sprayed pan. Bake for 25-30 minutes. Pour icing over the top when cooled.
In a small bowl, melt ( used my microwave on “melt” setting for 30 seconds at a time and check, add more time as needed)
1/2 c. extra virgin coconut oil and
1 c. semi sweet chocolate chips
Stir in 1/2 c. powdered sugar, blend well. You can add more sugar to make it as thick as you want.
Grab a spoon and dig in (I couldn’t wait for it to cool!)