Pumpkin Spice Cake (Dairy- and Egg-Free)

Pumpkin Spice Cake (Dairy- and Egg-Free)

Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
oil, olive, salad or cooking
vinegar, distilled
vanilla extract
pumpkin, raw
rice, white, long-grain, regular, unenriched, cooked without salt

Directions:
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.
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.
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.