Ingredients

• 1/2 cup Almond Flour
• 1/2 cup Brown Rice Flour
• 1/4 cup Organic Coconut Flour
• 3/4 cup Tapioca Flour
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Sea Salt
• 2 tsp Xanthan Gum
• 1/2 cup Unsweetened Cocoa Powder sifted
• 1/4 cup Dairy Free Chocolate Chips
• 1/2 cup Olive Oil
• 1 cup Sugar
• 2 Tbsp Pumpkin Puree (or Applesauce or 2 egg yolks)
• 1-1/2 tsp Vanilla Extract
• 2 Egg Whites

• 1 cup Almond Milk or other Non-Dairy Milk
• 1 Tbsp Apple Cider Vinegar or Lemon Juice

Instructions

1. Preheat oven to 350°F.
2. Whisk together almond meal/flour, brown rice flour, coconut flour, tapioca starch, baking soda, baking powder, salt and xanthan gum in a medium bowl.
3. In a large bowl, beat together olive oil and sugar until combined. Add pumpkin puree and vanilla extract and beat until mixed in.
4. Add flour mixture alternately with "buttermilk", mixing well with each addition.
5. Whip egg whites until stiff. Fold into cake batter until thoroughly blended.
6. Remove 1/3 of batter into a bowl. Add cocoa and mix thoroughly. Stir in chocolate chips. Mixture will be stiff and somewhat dry.
7. Alternate spoonfuls of regular and chocolate batter into lined muffin tins.
8. Use a knife to swirl and marbleize the batter. You can do this by twirling a butter knife in the batter.
9. Bake for 15 - 18 minutes until toothpick comes out clean.
10. Remove to rack to cool.

1. To make dairy-free buttermilk, combine almond milk and apple cider vinegar in a small bowl. Let sit for 15 minutes until curdled.