Zutaten für Pumpkin Spice Cake Dairy And Egg Free
- All Purpose Flour
- White Sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- Cinnamon
- Clove
- Nutmeg
- Corn Oil
- White Vinegar
- Pure Vanilla Extract
- Canned Pumpkin Puree
- 1 cup unsweetened rice milk (plus more as needed)
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Zubereitung von Pumpkin Spice Cake Dairy And Egg Free
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
- In a large bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, and ¾ teaspoon salt.
- Add 1 cup granulated sugar and ¾ cup packed light brown sugar to the dry ingredients and whisk to combine.
- In a separate bowl, whisk together 1 cup pumpkin puree, ½ cup unsweetened applesauce, 1 teaspoon vanilla extract, and 2 tablespoons maple syrup.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Slowly pour in 1 cup unsweetened rice milk while mixing on low speed. Add more rice milk, 1 tablespoon at a time, if needed to reach desired consistency (batter should be thick but pourable).
- Pour the batter into the prepared baking pan and gently spread evenly. You may need to gently tap the pan to settle the batter.
- Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 30 minutes, as baking time may vary depending on your oven and pan size.
- Let the cake cool completely in the pan before frosting or serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
77g
Fat
6g
Carbs
14g
