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    You are in: Home / Recipes / Pumpkin Spice Cake (Dairy- and Egg-Free) Recipe
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    Pumpkin Spice Cake (Dairy- and Egg-Free)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    cathianne's Note:

    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.

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    Serves: 8



    Units: US | Metric


    1. 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. 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. 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.

    Ratings & Reviews:

    • on February 01, 2010


      I made this a few weeks back for my brother, who likes pumpkin a lot. He seemed to like it, but it didn't really do anything for me. It doesn't really have a lot of flavour (though the spices are evident), and I just don't get anything out of it.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pumpkin Spice Cake (Dairy- and Egg-Free)

    Serving Size: 1 (74 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 272.5
    Calories from Fat 86
    Total Fat 9.6 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 248.7 mg
    Total Carbohydrate 43.6 g
    Dietary Fiber 1.3 g
    Sugars 19.4 g
    Protein 3.0 g

    The following items or measurements are not included:

    rice milk

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