Cinnamon Swirl Pumpkin Banana Oat Cake (vegan, gluten-free, oil-free, refined sugar free)

0 Preheat the oven to 350 degrees F. Grease a 10 inch cast iron skillet (or similar size) with coconut oil or avocado oil.
1 In a large bowl, make the flax egg by mixing the ground flaxseed with the water. Set aside to thicken for 5 minutes.
2 In a medium bowl, add the oat flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Whisk until well combined.
3 To the bowl with the flax eggs, add the ripe bananas and mash until smooth. Add the pumpkin, almond butter, vanilla, maple syrup, and apple cider vinegar. Whisk until well combined.
4 Add the dry ingredients to the wet. With a spatula, stir until combined, careful not to over mix! Pour batter into the cast iron skillet.
5 Make the cinnamon swirl by combining the coconut sugar, almond milk, and cinnamon in a small bowl. Put dollops of the cinnamon mixture all over the top of the batter. Lightly swirl it in the batter with a knife or toothpick.
6 Bake for 30 minutes or until a toothpick comes out clean. Let it cool for 30 minutes before eating. Enjoy warm with a dollop of coconut yogurt on top and a drizzle of maple syrup if desired. Store in an airtight container on the counter for up to 3 days.