Vegan Pumpkin Chocolate Chip Cake

2 c ap flour

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

1 tsp baking soda

1/2 tsp table salt

1 c (16 tbs) dairy free butter

1 1/3 c granulated sugar

1/4 c applesauce

2 tsp vanilla extract

1 cup pumpkin purée

1 10oz bag dairy free chocolate chips

Preheat the oven to 350° F. Line a 9x9" pan with tin foil or parchment leaving some hanging over the edges so it's easy to lift out.

In the bowl of a stand mixer, combine the dairy free butter and sugar together and mix for 4-5 minutes until lighter in color and fluffy. Add in all wet ingredients and mix on slow. It will look "mealy" - this is correct.

Add all dry ingredients and mix until combined and a very soft whipped dough is made. Add in chocolate chips and mix until evenly distributed.

Spoon batter into prepared tray. Spread evenly so it's level and even. Bake for 50-55 minutes until a toothpick inserted in the middle comes out clean.

Let cool completely- about an hour and a half give or take - in the pan. Remove and slice as desired!

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