Pumpkin Spice Cake (Dairy- and Egg-Free) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is based on the ubiquitous Vegan Chocolate Cake. I've made some alterations so that a) it's not quite as sweet and b) it is more like a spice cake consistency. Ingredients:
1 3/4 cups all-purpose flour |
3/4 cup white sugar |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon cinnamon |
1/2 teaspoon clove |
1/2 teaspoon nutmeg |
1/3 cup corn oil (or any vegetable oil) |
1 tablespoon white vinegar |
1 teaspoon pure vanilla extract |
1/2 cup canned pumpkin puree |
3/4 cup rice milk |
Directions:
1. Combine all ingredients in a bowl in the order listed up to the pumpkin puree. Add the rice milk, stirring slowly. Add more or less depending on desired consistency.
2. Pour batter into a greased 8 X 8 baking pan. The batter may be thick and you may need to gently shimmy the pan in order to have it spread out entirely.
3. Bake in an oven pre-heated to 350F degrees for 30 minutes. You may want to check it at 25 minutes if you a) used a different sized pan or b) made the batter slightly thinner.
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