Pumpkin Pie Spice Cake

Pumpkin Pie Spice Cake

By Janell Vezzani

1/2 c dairy-free margarine

2 c sugar

2 eggs

3 T soymilk or rice milk

2 1/2 c flour

1 1/2 tsp. baking soda

1 tsp. salt

2 tsp. pumpkin pie spice

1 1/2 c canned pumpkin

1/2 c raisins (optional)

1/2 c chopped pecans (optional)

Pre-heat oven to 350 degrees F.  Cream together dairy-free margarine, sugar, eggs, and soymilk.  Add rest of ingredients and mix until well blended.  Cook in a 9”x13” greased pan for 45 min. or until toothpick comes out clean when inserted.  Frost with Dairy-free Buttercream Frosting (with 1 tsp. added maple extract instead of vanilla, if desired).

Dairy-free Buttercream Frosting

1 lb. confectioner’s sugar

1/2 c soft dairy-free margarine

1/8 tsp. salt

1 tsp. vanilla

3-4 T soymilk or rice milk

Cream 1/3 sugar with dairy-free margarine and salt in

large bowl. Blend extract, 2 T soymilk and remaining

sugar into mixture. Gradually stir in remaining soymilk

or rice milk until frosting reaches desired consistency.

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