Pumpkin Cake

This is a recipe for a pumpkin cake that is more like a cheesecake in texture than like a traditional cake.

Candied Ginger and Pumpkin Cake, no eggs or added fats

Ingredients:

2 cups cake flour

1/2 cup brown sugar

1/4 cup flaxseed meal

3 tablespoons candied ginger, diced

1 teaspoon pumpkin pie spice

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt, scant

Mix dry ingredients together, breaking up all brown sugar clumps and set aside.

1 can pumpkin without spices—the small size, not the large

1 small can diced pineapple

1/2 cup rice milk

Mix wet ingredients together in KitchenAid mixer or similar, add dry ingredients in thirds until just mixed.  Pour into 12" round baking dish such as french corning ware flan pan type.

Bake for 40 minutes at 350 fahrenheit.  Cool on wire rack.  Sprinkle with fine granulated sugar, optional. Cut into pie shaped wedges of delight.