How to make
Combine the dry ingredients (coconut flour, almond flour, baking powder and spices) and mix.
Grate the pumpkin on a coarse grater and put it in a bowl.
Gradually add the eggs, melted coconut oil and agave syrup.
Stir and start adding to the dry mixture.
Finally, add the finely chopped chocolate.
Line a rectangular baking dish with paper and transfer the pumpkin cake mixture in it, then level it out and bake in a preheated oven at 340°F (170°C) for 40 minutes.
Leave the finished gluten-free cake to cool completely and then slice it.
If desired, you can sprinkle the gluten-free pumpkin and chocolate cake with powdered sugar.