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)
- Preheat oven to 350 degrees. Grease two round baking pans.
- Combine pumpkin, spices, sugar, melted butter, soy milk and orange juice.
- Mix in flour, baking soda and powder, and salt.
- Cut cranberries in half and then add to mixture, mixing until well combined.
- Pour mixture into the two prepared baking pans and bake for approximately 35 minutes at 350 degrees.
- 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.
- 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)