Ingredients

The following ingredients have 4 Servings
  • 3 cups gluten free flour
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 1/2 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 3/4 cup organic cane sugar
  • 3/4 cup light brown sugar
  • 2/3 cup organic canola oil (or melted vegan buttery spread)
  • 1 1/8 cup pure pumpkin puree
  • 1 1/2 teaspoon vanilla extract
  • 1/2 cup water
  • 4 cups powdered sugar (sifted)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup vegan buttery spread
  • 3-5 Tablespoons non-dairy milk

Instruction

  • Preheat the oven to 350 degrees F.
  • Place the gluten free flour blend, baking soda, baking powder, salt, spices, and sugar in a large mixing bowl. Whisk together.
  • Make a well in the center of the dry ingredients and put the pumpkin puree, organic canola oil, vanilla extract, and water inside. Stir everything together until smooth.
  • Pour the batter into a 9x13 pan and smooth out with the back of a spoon. Bake at 350 degrees F for about 28 minutes, or until a toothpick inserted in the middle comes out clean.
  • Let the cake cool completely, then make the frosting.
  • Put the vegan buttery spread in a mixing bowl and beat until fluffy. Add the unsweetened cocoa powder and mix. Keep mixing, and alternate adding the sifted powdered sugar and the non-dairy milk until all the powdered sugar is gone and the frosting is a smooth, spreadable consistency.
  • Frost the cooled cake, then store in the refrigerator if not serving the same day. This cake can be made up to one day ahead of time.