1/4cupavocado oil(or another neutral tasting vegetable oil)
1cuppumpkin purée (use the rest of what’s in the can for oatmeal, a smoothie, soup, etc.)
3/4cupmaple syrup or agave syrup
2/3cupcold water
2teaspoonsapple cider vinegar
1cupvegan chocolate chips (3/4 cup for the blondies, 1/4 cup for decorating the top of the cake)
Instructions
Preheat your oven to 350F and lightly oil a 9 x 9 square baking dish.
Mix together the flours, baking powder and soda, salt, cinnamon, and ginger in a large mixing bowl. Mix together the oil, pumpkin, maple syrup, water, and vinegar in a separate bowl. Add wet ingredients to dry and mix until you have a mostly smooth batter. Fold in 3/4 cup chocolate chips. Pour the batter into the baking pan and top with the remaining chocolate chips.
Bake for 40-45 minutes, or until the top is lightly golden and domed. Allow the blondies to cook for at least an hour. Cut and serve.