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.

Ready In:
40mins
Serves:
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@cathianne
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@cathianne
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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."
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  1. n00bandStickman
    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.
    Reply
  2. cathianne
    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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