This is a wonderful combination of a Pumpkin Pie and Pumpkin Cake. Some might call it a Pake. 🙂
Preheat oven to 350 degrees. Grease your cake pan with Coconut Oil.
In a large mixing bowl, whisk together:
1 Cup Sorghum Flour
½ Cup Tapioca Flour
2/3 Cup Coconut sugar (Or 1/3 Cup Maple Syrup added to wet ingredients)
1 1/4 teaspoon Baking Soda
1/2 teaspoon Konjac Powder
1/2 teaspoon Cream of Tartar
1/2 teaspoon Celtic Sea Salt
2 teaspoons Cinnamon
⅛ teaspoon Cloves
¼ teaspoon Pumpkin Pie Spice
In a separate medium bowl, briskly whisk together:
1 Cup water
1/3 Cup Algae Oil or melted Coconut Oil
1 Tablespoon Lemon juice
1 teaspoon Vanilla extract
(1/3 Cup Maple Syrup if not using coconut sugar)
Mix in 1 Can of Pumpkin until well blended.
Add wet ingredients to mixing bowl and beat on medium speed for 1 minute.
Pour batter into prepared cake pan and bake 40 mins. Cake is done when a toothpick inserted in center comes out clean.
Frost with Homemade Vanilla Frosting.
Tastes Delicious Refrigerated!