Pumpkin Spice Cake (Dairy- and Egg-Free)
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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INGREDIENTS
Nutrition- 1 3⁄4cups all-purpose flour
- 3⁄4cup white sugar
- 1teaspoon baking soda
- 1teaspoon baking powder
- 1⁄2teaspoon cinnamon
- 1⁄2teaspoon clove
- 1⁄2teaspoon nutmeg
- 1⁄3cup corn oil (or any vegetable oil)
- 1tablespoon white vinegar
- 1teaspoon pure vanilla extract
- 1⁄2
- 3⁄4cup rice milk
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DIRECTIONS
- 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.
- 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.
- 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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