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A really moist delicious pumpkin cake recipe I found online and adapted to be vegan. I attempted to use this in order to make the 2-bundt pumpkin-shaped cake I saw on Pinterest but my pumpkin capsized on transport - could have been because I didn't wait for the cake to totally cool first or because this cake is so dense and heavy. Either way, it tasted amazing! (Made vegan and with Pumpkin Cream Cheese Frosting)
Units: US | Metric
Serving Size: 1 (128 g)
Servings Per Recipe: 10
The following items or measurements are not included:
Ener-G Egg Substitute