This recipe is perfect for healthier autumn desserts. It's from EatingRules.
GF Pumpkin Applesauce Cake
4 Eggs
2 cups Raw or Less-Processed Sugar
2 cups cooked/canned pure Pumpkin Puree
1 cup unsweetened, natural Applesauce
1/2 cup Extra Virgin Olive Oil
2 cups any Gluten-Free Flour Mix
1 tsp Sea Salt
1 tsp Baking Soda
2 tsp Baking Powder
2 tsp Cinnamon
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!
Tips:
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.
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