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Nutrition Facts
Serving Size 1 (97g) Recipe makes 8 servings
Calories 272
Calories from Fat 86		(31%)
Amount Per Serving		%DV
	Total Fat 9.7g	14%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 5.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 248mg		10%
Potassium 72mg		2%
Total Carbohydrate 43.7g		14%
	Dietary Fiber 1.3g	5%
	Sugars 19.4g
Protein 3.1g		6%
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Pumpkin Spice Cake (Dairy- and Egg-Free)

Recipe #395311 | 40 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: cathianne
Oct 19, 2009

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.

SERVES 8 , 1 cake (change servings and units)

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

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
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
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.