Vegan Pumpkin Cake

This cake is great to take to parties because it is tasty enough for your non-vegan friends too!

Ingredients:

*  1 Cup organic granulated sugar
*  1/2 cup packed organic brown sugar
*  1/4 cup canola oil
*  1/2 cup Lighter Bake or other butter/oil substitute, such as applesauce*
*  Vegan egg substitute for 1 egg (I use 1 1/2 tsp. cornstarch dissolved in 2 Tbsp. water.)
*  1 can (15 oz.) organic pumpkin puree
*  2 Cups unbleached all-purpose flour
*  2 tsp. baking powder
*  1 tsp. baking soda
*  1Tbsp. pumpkin pie spice
*  1/4 tsp. salt

Directions:

Preheat oven to 350 degrees F.  Prepare a 13" X 9" baking pan with oil and flour.
Mix sugar, brown sugar, oil, oil substitute, egg substitute, and pumpkin puree until well blended.
In a separate bowl, mix flour, baking powder, baking soda, pumpkin pie spice and salt.
Combine flour mixture with sugar mixture, blend until smooth and pour into prepared pan.
Bake 25 to 30 minutes or until a toothpick comes out clean.

*Note:  If you like, you can use an additional 1/2 cup of canola oil instead of the oil substitute.  I prefer the lighter texture resulting from the oil substitute.

This cake is delicious with the vanilla frosting from the December 2nd posting to this blog.  My husband often requests this cake for his birthday.  I hope you enjoy it as much as we do!