Pumpkin Spice Cake Dairy And Egg Free Food

PUMPKIN SPICE CAKE (DAIRY- AND EGG-FREE)

Steps:

• 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.

GLUTEN FREE & DAIRY FREE PUMPKIN SPICE MINI CUPCAKES

Steps:

• Preheat oven to 350 degrees. In a mixing bowl add eggs, oil, milk, pumpkin, cinnamon, clove, ginger, nutmeg, baking powder, baking soda, sugar and mix. Add all the flour mix just until combined. Add a 1/2 tablespoon in each mini cupcake liner and bake for 20 to 25 minutes. Transfer to a cooling rack.
• Gluten Free & Dairy Free Pumpkin Spice Buttercream.
• 5 cups confectionery sugar.
• 1 stick softened Earth Balance Vegan butter stick.
• 1 teaspoon ground cinnamon, organic.
• 1/8 teaspoon ground clove, organic.
• 1/4 teaspoon ground ginger, organic.
• 1/2 teaspoon ground nutmeg, organic.
• 4 to 5 tablespoons unsweetened almond milk, original.
• In a mixing bowl add all the sugar, butter and all the spices. Starting the mixer on low add the milk 1 tablespoon at a time slowly until you get a desired consistency. Turn the mixer on high and mix for 30 seconds.

PUMPKIN SPICE OATMEAL COOKIES (EGG-FREE, MILK-FREE, GLUTEN-FREE,

Steps:

• Preheat oven to 350°F.
• In a medium bowl, combine pumpkin pie filling, brown sugar, maple syrup and pumpkin pie spice. Then stir in oats until thoroughly combined.
• Onto a greased cookie sheet, drop cookie dough by heaping teaspoonfuls. Gently flatten cookie mounds to 1/2 inch thickness.
• Bake for 14-16 minutes or until cookie bottoms are light brown, and tops are no longer shiny.