I do love gingerbread but I also love pumpkin. This cake doesn’t have a pronounced pumpkin taste – the ginger overwhelms it so if you want more pumpkin taste, reduce the amount of ginger you add. It’s wonderfully moist and delicious served with a vanilla frozen dessert or a non-dairy whipped cream.
Preheat oven to 350 degrees and grease an 8×8 square or round pan (to take the entire cake out of the pan to serve, cover the baking pan with parchment paper and then grease). In a small bowl combine:
1 tablespoon ground flax
3 tablespoons aquafaba*
*Add 1 teaspoon aquafaba powder to 3 tablespoons hot water. Don’t have aquafaba powder or a can of chickpeas handy? Substitute 1 tablespoon vinegar and 2 tablespoons hot water. Let the mixture sit for 5 minutes or until a flax gel forms. In a medium sized bowl (at least 3 cups) combine:
1/3 cup honey
1/3 cup unsulfured molasses
3/4 cup pumpkin puree
1/2 cup hot (the hotter the better) water
Mix until the molasses and honey are fairly thin. In another medium size bowl (at least 6 cups) sift together:
1 cup sorghum flour
3/4 cup tapioca flour or arrowroot
1 teaspoon xanthan gum
2 teaspoons ginger
1 teaspoon cinnamon
1 teaspoon allspice (or nutmeg)
1 1/2 teaspoons baking soda
Pour the wet ingredients into the dry and mix thoroughly. Pour into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before cutting.
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