|Pumpkin Nog Snack Cake with Sticky Molasses Sauce|
This cake is dairy free, gluten free, egg free, soy free, and perfect for the Thanksgiving season. The trickiest thing I did was mix up an egg substitute -- feel free to use two eggs instead, if you can eat them, and shave a few more minutes off your prep time. Also, you may need to adjust your cooking time -- I have a convection oven, so I had to estimate the baking time in a conventional oven. Just keep an eye on the cake and remember to check the middle before you take it out. This is a very thick, moist batter, and it may need a little extra time in the oven to cook all the way through.
Pumpkin Nog Snack Cake
2 cups GF baking mix (I used Arrowhead Mills)
1 cup demerara sugar or coconut sugar
1 cup pumpkin nog (a seasonal dairy-free drink from So Delicious)
1 cup canned pumpkin
2 eggs, or the egg substitute listed below
pinch of salt
Begin with a large mixing bowl. If using the egg substitute, mix this first in the bowl. If not, beat two eggs. Add nog and pumpkin and blend well. Add sugar, mix, then add baking mix and pinch of salt. Mix well and turn into an 8x8" baking dish. Bake for about 30 minutes at 375 degrees (see note above about baking times). Meanwhile, make the molasses sauce (below).
2 Tbsp potato starch
1/4 tsp baking powder
1/2 cup water
2 tsp oil
Whisk all ingredients together for 30 seconds.
Sticky Molasses Sauce
1/2 cup coconut milk solids (what floats to the top of the can)
1/2 cup turbinado sugar or coconut sugar
1 Tbsp molasses
1 Tbsp butter substitute (like Earth Balance)
1/2 tsp vanilla
Add all ingredients except vanilla in a small saucepan and heat on high until boiling. Reduce heat and simmer for about five minutes, stirring often. Remove from heat and add vanilla. Let cool 5 minutes, then pour over cake. Serve warm.
Shared with Allergy Free Wednesday, Slightly Indulgent Tuesday, Gallery of Favorites, Pennywise Platter , Allergy Friendly Friday , Real Food Holiday Linkup and Healing with Food Friday.