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