A great after-school snack, or a yummy treat for a Fall day. There is not much NOT to like about this cake. Not too sweet, loaded with healthy pumpkin, lots of fiber, and a taste that will win anyone’s tatsebuds. For this particular cake, I used part canned pumpkin, part homemade Kabocha squash puree. I find the taste and texture of fresh baked winter squash or pumpkin superior to the canned the variety and use it whenever I have some on hand. Currently…that would be a lot! Please refer to this post for how to bake your own squash or pumpkin. The smell that permeates my house as those squash bake in the oven is nothing short of heavenly, and…well..SO Fall! So dig in and enjoy, this one is a keeper!
- 1 15 oz can pumpkin puree or about 2 scant cups fresh pumpkin puree
- 1¼ cups palm sugar (any granulated would work) I replace ¼ cup with ¼ teaspoon liquid stevia
- ½ cup light olive oil or melted coconut oil
- ¼ cup chia or flax meal
- 2 teaspoons vanilla extract
- ½ teaspoon maple flavoring (optional)
- 1 cup brown rice flour
- ½ cup sorghum or millet (or any medium weight flour)
- ½ cup tapicoa flour
- ½ teaspoon guar gum
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- In a mixer, combine the pumpkin, sugar, oil, chia meal. and extracts.
- Turn the mixer to low, and add in each of the remaining ingredients. The consistency and water content of the pumpkin puree will dictate the thickness of the batter. If it seems overly thin, it is OK to add a tablespoon or more of any of the flours. Fresh puree can vary widely in water content.
- Spread the batter in a greased 9 x 13 pan.
- Bake in a preheated 350 degree oven until a toothpick inserted in the center comes out clean, about 30 minutes
- When cool, you may frost with a chocolate ganache (1 cup dark chocolate melted with 3 tablespoons any milk), or a favorite cream cheese style frosting.
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