Pumpkin & Cranberry Spice Cake (Vegan Or Not)

• 1 1/2 cups whole wheat pastry flour
• 2/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin spice (or Cinnamon or All Spice)
• 1/2 teaspoon ginger
• 1 cup pumpkin (fresh or can)
• 1/4 cup orange juice
• 1/4 cup soymilk (or any non-dairy milk or reg. milk)
• 1/2 cup butter (melted, vegan butter like Earth Balance or reg. butter)
• 1 cup cranberries (fresh or frozen)

1. Preheat oven to 350 degrees. Grease two round baking pans.
2. Combine pumpkin, spices, sugar, melted butter, soy milk and orange juice.
3. Mix in flour, baking soda and powder, and salt.
4. Cut cranberries in half and then add to mixture, mixing until well combined.
5. Pour mixture into the two prepared baking pans and bake for approximately 35 minutes at 350 degrees.
6. To make vegan buttercream frosting, mix 1 cup (1 stick) Earth Balance butter with 2 cups powdered sugar, 1/2 teaspoons vanilla, and 1/8 to 1/4 cup orange juice.
7. Frost when cake is cool.

whole wheat pastry flour, sugar, baking powder, baking soda, salt, pumpkin spice, ginger, pumpkin, orange juice, soymilk, butter, cranberries

Taken from www.food.com/recipe/pumpkin-cranberry-spice-cake-vegan-or-not-404420 (may not work)