Moist Pumpkin Sheet Cake

 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, art 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 pumpkins and squash bake in the oven is nothing short of heavenly, and...well..SO Fall!  So dig in and enjoy, this one is a keeper!

2 eggs
1/4 cup chia or flax meal (or 2 more eggs)
1 1/4 cups sugar (any granulated would work: cane, palm sugar, etc)
 1/2 cup vegetable oil or coconut oil
1 15 oz can pumpkin puree or about 2 scant cups fresh pumpkin puree
1/2 cup tapicoa flour
3/4 cup brown rice flour
1 cup millet flour
1 teaspoon guar gum
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt

Moist and delicious!  Those are Mexican Sunflowers on the left.

In a mixer, combine the eggs, chia meal, sugar, oil, and pumpkin puree.   Beat until smooth.  Turn the mixer to low, and add in each of the remaining ingredients.  The batter should be thick and sticky, but still pourable with the assistance of a spatula.  If it is too stiff, add a tablespoon of milk or more to reach desired consistency.  If it is toot thin, add more of any of the flours to thicken it.  The consistency and water content of the pumpkin puree will dictate this, and fresh puree can vary widely in their 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.  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.

This recipe was shared on Lunchbox Love and Freaky Friday