1 cup rice flour
¾ cup soy flour
¼ cup tapioca starch
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon ground nutmeg
½ teaspoon ground ginger
½ cup dairy-free margarine, softened
2 cups packed brown sugar
3 eggs, beaten
1 (15 ounce) can pumpkin puree
2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease a 13×9-inch baking dish.
Stir rice flour, soy flour, tapioca starch, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a bowl.
Beat margarine in a large bowl with an electric mixer until creamy. Beat brown sugar into the margarine until incorporated and the mixture lightens in color. Add eggs one at a time, thoroughly beating each egg into the mixture before adding the next; add pumpkin and vanilla with the third egg. Gradually blend the dry mixture into the wet mixture until you have a batter; pour into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
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