PREP: Preheat the oven to 350 degrees F. Grease and flour (with oat flour or regular flour) a 9-inch round baking pan. Make sure to be generous and flour it well as it can be tricky to get out! Alternatively, line the pan with parchment paper and lightly spray with non-stick spray.
WET INGREDIENTS: In a large mixing bowl add 1 cup pumpkin (blot with a paper towel if it is excessively wet), 1/4 cup applesauce, 1/2 cup almond milk, 1/4 cup melted coconut oil (measure when melted, let cool to room temperature before adding), 1 large egg, 1/2 teaspoon vanilla extract, and 1/2 cup of sugar.
MIX: Whisk until ingredients are well combined. Add in the 1 cup oat flour (See Note 1), 1 and 1/2 teaspoons cinnamon, 1 teaspoon allspice, 1/4 teaspoon nutmeg, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/4 teaspoon salt, and 3/4 cup dark chocolate. Mix until batter is combined.
BAKE: Pour the batter into the prepared baking pan and bake for 40-50 minutes or until a toothpick comes out clean when inserted. Be careful to not over-bake the cake as that will take away a lot of the moistness/softness of it.
COOL: Cool the cake for about 10 minutes before transferring out of the cake pan onto a wire rack to allow it to finish cooling. This cake is best cooled thoroughly to room temperature. Right out of the oven it is very moist and needs a couple of hours to firm up a bit.
STORAGE: Cake is best if used within 1-2 days of making. Store loosely covered at room temperature. The moistness increases as it's stored.