Pumpkin Spice Cake (Dairy- and Egg-Free)

cathianne's Note:

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.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Serves: 8

Yield: 1.0 cake

• 1 ¾ cups all-purpose flour
• ¾ cup white sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ½ teaspoon clove
• ½ teaspoon nutmeg
• 1⁄3; cup corn oil (or any vegetable oil)
• 1 tablespoon white vinegar
• 1 teaspoon pure vanilla extract
• ½ cup canned pumpkin puree
• ¾ 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.

Reviews

[Chef #1425067]

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.