I'm certain you can spice this up but I'm going to ask (beg?) that you just make it plain the first time out. The taste/texture combo is completely different when it's fresh and warm than it is the next day. I actually prefer this cake the second day! It takes on a butterscotch-y flavor somehow! And, to quote the youngest, "Make this a lot! It's like a wheat cake!" There is no higher praise around this house!
G-FREE PUMPKIN CAKE - I use non-stick spray w/9x13 Pyrex - 350 F oven
Combine the "dry" ingredients first and set aside:
1 cup sorghum flour
1/2 cup tapioca starch
1/2 cup superfine brown rice flour
1/4 cup teff flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/3 cup butter Cream butter with sugars. Add eggs one at a time.
3/4 cup sugar
1/2 cup packed light brown sugar Then add the pumpkin, applesauce,
3 large eggs and vanilla til just combined.
1-15 ounce can pumpkin (the plain stuff) Stir in nuts, if using.
1/2 cup natural applesauce (no-sugar-added kind) (I didn't.)
1/2 tsp vanilla
(1/2 cup chopped nuts, optional)
Spread evenly in prepared pan. Bake @ 350 degrees F for 30-35 minutes. Mine took about 35 minutes until the toothpick came out acceptably clean!
I really think it's the little bit of teff flour that helps this more closely resemble the texture of a 'wheat flour' cake. I'm going to be using it in a lot more of my experiments from now on!