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.
Provided by cathianne
Categories Dessert
Time 40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Cerberus, the Catalyzed
[email protected]This cake is so good, I could eat it every day!
Kigongo Walus
[email protected]This pumpkin spice cake is a must-try for any pumpkin lover. It's the perfect way to celebrate fall.
Mukuye James
[email protected]This cake is a great make-ahead dessert. I made it the day before and it was still moist and delicious the next day.
Everlyn Maina
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out perfectly.
Nanzi Nan
[email protected]This cake is the perfect fall dessert. It's warm and comforting, and the pumpkin spice flavor is just right.
Erick Lucky
[email protected]I made this cake with gluten-free flour and it turned out great! It's a great option for people with food allergies.
Victoria Wildermoth
[email protected]This cake was a little dry for my taste, but it was still good.
Bishal Roka
[email protected]I'm allergic to eggs and dairy, so I was so happy to find this recipe. It's the first time I've been able to enjoy a pumpkin spice cake in years!
MIAN BHAI GAMING
[email protected]This recipe is a great way to use up leftover pumpkin puree. I always have some on hand and this cake is the perfect way to use it up.
Javo Raje
[email protected]I made this cake for a potluck and it was a huge hit. Everyone loved it!
Captinculisto
[email protected]This cake was so moist and flavorful. I couldn't believe it was dairy- and egg-free!
Tiisetso Mohlonhlo
[email protected]I'm not a huge fan of pumpkin spice, but this cake was still really good. The spices were perfectly balanced.
niloy ahmed
[email protected]This recipe is a keeper! I've made it several times and it always turns out great.
Fun For Life
[email protected]I had some trouble finding all of the ingredients for this recipe, but it was worth the effort. The cake was amazing!
Md salman Sorkar
[email protected]This cake was a bit too sweet for my taste, but it was still good.
Viking Operator
[email protected]I was skeptical about how a pumpkin spice cake could be dairy- and egg-free, but this recipe proved me wrong. It was delicious!
Maureen Numz
[email protected]This recipe was easy to follow and the cake turned out perfectly. I will definitely be making it again!
LGND L≈™QMAN (LGND L≈™QMAN)
[email protected]I loved the texture of this cake. It was so light and fluffy!
Faisal Fiaz
[email protected]This pumpkin spice cake was a hit with my family! It was moist and flavorful, and the dairy- and egg-free ingredients made it a healthier option.