I use Coconut Sugar, which is naturally dried and healthier, being lower in carbs and lower on the Glycemic Index. Feel free to use any unprocessed sugar that works for you.
Any All-Purpose, Gluten-Free flour combination will work on this recipe. I use a mix of sorghum, tapioca, and arrowroot flours that includes a small amount of guar gum.
Course
Dessert
Cuisine
Gluten-Free
Prep Time10minutes
Cook Time1hour
Total Time1hour10minutes
Yield12servings
Calories320kcal
AuthorSuzanne Bern
Ingredients
4Eggs
2cupsSugarsee note above
2cupscooked/canned pure Pumpkin Puree
1cupunsweetened natural Applesauce
1/2cupExtra Virgin Olive Oil
2cupsany Gluten-Free Flour Mixsee note above
1tspSea Salt
1tspBaking Soda
2tspBaking Powdercorn-free; Hain Pure Foods is great
2tspCinnamon
Instructions
Preheat oven to 350 degrees F.
In a large bowl, beat eggs until fluffy.
Blend in sugar, pumpkin, applesauce, and oil by hand or with a mixer on low just until combined. Do NOT overmix!
Add all dry ingredients, one at a time, blending together.
Pour batter into a large, greased bundt pan and bake for 1 hour.
Check with a toothpick/knife to make sure it's cooked through. If cake sticks to the utensil, bake 5 more minutes and test again.
When done, cool, and enjoy!
Recipe Notes
Freeze left-overs, wrapping in parchment paper before storing. Do NOT try to make this cake in any regular pan. Because of its moisture level, it will only cook normally in a bundt pan.