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Preheat oven to 350 F and line a grease a bundt pan with coconut oil.
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Place vinegar in milk and set aside.
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In a large bowl, beat eggs, pumpkin, and sugar until well combined and the sugar has begun to dissolve. Add avocado oil and beat again for a minute, then stir in coconut milk, vanilla, cream of tartar, and salt, baking soda.
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In a small bowl, whisk together cassava flour, tapioca starch, and cocoa powder. Pour the flour in to the wet ingredients and fold until combined (don't overbeat!). Allow the batter to sit for 2-3 minutes to absorb. If the batter is too thick add 2 tbsp dairy-free milk, then pour the batter into the prepared baking pan and smooth the top with a spatula.
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Bake in the preheated oven for 35-40 minutes or until a knife comes out clean.
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Once out the oven, cool for 10 minutes in the pan, then transfer onto a wire rack to cool completely before glazing.
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To make glaze, melt chocolate chips with coconut oil in a double boiler until melted, or in the microwave in 20 second intervals.