Can’t get enough pumpkin spice in your life? Try a vegan, gluten-free cake– a twist on the fall favorite that uses fall flavors and whole-food ingredients.
Time: 45 minutes (mostly baking time)
Serves: 6
Ingredients:
- 1.5 cups rice flour
- 1 cup brown sugar
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoon cinnamon
- 1.5 teaspoon pumpkin spice
- 1 and 1/2 cups pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 coconut oil
- 1 tablespoon apple cider vinegar
- 1 egg replacer (either a chia or flax “egg” mixture, or Bob’s Red Mill Egg Replacer)
- about 1/4 cup of dairy-free milk or water, added as necessary
Directions:
- Preheat oven to 350° F.
- Measure and combine dry ingredients, setting aside.
- Create an egg replacer on your own, or use a pre-made mix to save time. Check out this post to see the ways you can bind ingredients without eggs.
- Combine all wet ingredients except the dairy-free milk or water. Once incorporated, mix in to dry ingredients. To mix in powder-y pieces in your batter, slowly pour dairy-free milk or water. I often use Silk Vanilla Almond Milk because it adds a slight flavor and won’t let baked goods dry out). The ideal batter texture is thick but not sticky. Slowly add liquid to make it smoother and easier to mix.
- Pour batter into a greased or lined pan. Make sure it is evenly spread on all sides.
- Place in the oven for 20 minutes to start out. After that time, turn it around and test it with a toothpick. If the cake is fully cooked, it should come out clean. Bake for an additional 10 minutes, maximum.
- Allow to cool and then top with dairy-free whipped cream, icing, or ice cream.
