Pumpkin Spice Cake (Dairy- and Egg-Free)
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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.
- Ready In:
- 40mins
- Serves:
- Yields:
- Units:
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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
- 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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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
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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.
