It’s no secret that I love pumpkin spice everything and this time of year you can’t throw a stick without hitting some pumpkin spice yumminess. I am not alone in the desire to eat, make, roll and dance in/with pumpkin spice. What can I say, for me, pumpkin spice can do no wrong. Who was the brilliant mind that came up with all of these wonderful bits of pumpkin spiciness? Give them a hand and then please give me a fork. I’m baking my dairy-free pumpkin spice cake today and I realized I hadn’t shared it with you. If you know someone on a restricted diet ( its also almost sugar free) and you have a special occasion coming up I hope you’ll give my dairy free pumpkin spice cake a try. You can make wonderful muffins ( cupcakes without frosting) with this recipe too.
As with all of my recipes, please read through the ingredients to make sure your triggers, allergies, etc. are not in the list of ingredients. Of course, for those of you who are not on a restricted diet, you know you can always find your substitutions in the Katies Tid Bits Section. You can enjoy this cake with your favorite sugar free frosting or dusted with sugar free powdered sugar. Making a powdered ( confectioners) sugar substitute is as easy as ……
One– Using an electric mixer or food processor, on high mix
Two-1 cup dry sugar substitute (I use Splenda) and 2 Tbsp. cornstarch together until a powdered consistency occurs.
Three– Use in recipes that call for powdered sugar. Or as a sprinkling on this yummy dairy free pumpkin spice cake! Or your favorite treat.
What You Need
1 1/2 Cups dry sugar substitute (I use Splenda)*
½ Cup dry brown sugar substitute ( I use Splenda)*
1 Cup canola oil
1 Can (15 oz) pumpkin puree (I use Libby’s 100% pure pumpkin)
4 Large eggs
1/4 Cup nondairy milk (I use Lactaid)
2 Cups flour
2 tsp. Baking powder
1 tsp. Baking soda
1 tsp. Cinnamon
2 tsp. Dry pumpkin spice (I use McCormick) aka the holy grail of spices
1 Cup powdered sugar substitute*
Baking pan 9 x 13
Before You Start-Preheat your oven to 350°, line baking pan with parchment paper leaving about 2 inches to hang over each end.
Lets Make It! Combine sugars, oil, pumpkin, milk, and eggs in large bowl. Using an electric mixer on medium high mix until fluffy (about 3 minutes). In a medium bowl combine flour, baking powder, baking soda cinnamon and pumpkin spice, using a whisk mix until well combined. Slowly add dry ingredients to wet ingredients blending with an electric mixer until well combined. Resist the urge to dip a finger in the batter remember there’s raw egg in there! Pour into prepared baking pan and bake for 35-45 minutes. Or until a toothpick poked into the center comes out clean.
Remove from oven and let cool in pan for about 10 minutes. Then grasp the ends of the parchment paper securely and carefully place on a wire cooling rack
Top with powdered sugar substitute or your favorite nondairy cream cheese frosting.
*Katies Tid Bits- not on a restricted diet? No problem use equal parts sugars and use buttermilk. Top with your favorite cream cheese frosting. Or dust with confectioners sugar.
right click to print the recipe.
I hope you will enjoy this Dairy Free Pumpkin Spice Cake as much as I do.
I hope to see you all back here on Thursday for the best blog party in blogland and a little suprise too!