This is a great cake! Explorers can have tapioca, so I'm enjoying adding that to my baking, it makes up for the loss of eggs. I made these in muffin and bun pans, but I think it would work in larger cake pans (I always start small, to get things cooked through without falling, as those can be problems with gluten free baking)

Explorer Applesauce Cake
2 Cups applesauce
3/4 or 1 cup agave (use the lower amount if applesauce is sweetened)
1 teaspoon baking soda
1 teaspoon baking power (I forgot to put this in, and it still worked)
2 cups flour mix (about 1/2+ cup tapioca, 1/2 cup sweet rice, 1/2 cup teff and 1/2 cup amaranth)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup dried fruit (optional, I left out)
1 cup chopped macadamias or pecans (optional, I left out)
1/2 cup grapeseed oil and/or melted ghee

Preheat oven to 350 degrees, prepare pan with oil or ghee and a dusting of flour (I like teff's color for this cake)

Combine wet ingredients in one bowl, dry ingredients in another, then blend together. (the original recipe has more detailed instructions than this, but I liked the results I got, perhaps adding the fruit and nuts makes the other steps necessary.)

Bake cake size for 45-50 minutes, smaller muffin sizes for 20-30 minutes, until the cake springs back when lightly touched.

This should work with pureed pumpkin or similar purees, just use the higher amount of agave. So if you can't have apples, try it with something you can have.