Pumpkin flax cake - gluten free

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 186.0
  • Total Fat: 6.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 140.6 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.6 g

View full nutritional breakdown of Pumpkin flax cake - gluten free calories by ingredient
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A GFCF version of a simple pumpkin cake. A GFCF version of a simple pumpkin cake.
Number of Servings: 12


    Sorghum flour, 1 cup
    Tapioca flour, .5 cup
    Baking Powder, 2 tsp
    Xanthan gum, 2 tsp
    Canola Oil, .25 cup
    Water, tap, .25 cup (8 fl oz)
    Pumpkin, canned, without salt, .1 cup
    Flax Seed Meal (ground flax), 4 tbsp
    Dates, pureed, .5 cup, pitted, chopped
    Molasses, 2 tbsp
    Rice Dream soy/rice milk, .4 cup
    Sugar, .25 cup
    Salt, .25 tsp


Mix dry ingredients. Add all other ingredients. Put into 8x8 baking pan, greased (I used Spectrum shortening -- soy free). Bake 25-30 minutes until toothpick comes out of center clean.

Number of Servings: 12

Recipe submitted by SparkPeople user JLR500.

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Member Ratings For This Recipe

  • This recipe sounds great, but is it really 0.1 cup of pumpkin used? I wanted to make this, but not sure of the accuracy of the recipe. - 4/5/08

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