How To Make Dairy-Free Pumpkin Cake
A moist and delicious pumpkin cake perfect for those with dairy allergies!
Serves:
Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsweetened applesauce
- 1/2 cup brown sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Instructions
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Preheat oven to 350°F.
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In a mixing bowl, combine pumpkin puree, applesauce, brown sugar, vegetable oil, and vanilla extract.
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In a separate bowl, mix together flour, baking powder, cinnamon, ginger, nutmeg, and salt.
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Gradually stir the dry ingredients into the pumpkin mixture until well combined.
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Pour batter into a greased 8-inch cake pan.
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Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
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Allow to cool before serving.
Nutrition
- Calories : 254kcal
- Total Fat : 6g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 262mg
- Total Carbohydrates : 48g
- Dietary Fiber : 3g
- Sugar : 27g
- Protein : 3g
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