Pumpkin Spice Cake (Dairy- And Egg-Free)

• 1 3/4 cups all-purpose flour
• 3/4 cup white sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon clove
• 1/2 teaspoon nutmeg
• 1/3 cup corn oil (or any vegetable oil)
• 1 tablespoon white vinegar
• 1 teaspoon pure vanilla extract
• 1/2 cup canned pumpkin puree
• 3/4 cup rice milk

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.

allpurpose, white sugar, baking soda, baking powder, cinnamon, clove, nutmeg, corn oil, white vinegar, vanilla, pumpkin puree, rice milk

Taken from www.food.com/recipe/pumpkin-spice-cake-dairy-and-egg-free-395311 (may not work)