Ingredients
24
24 servings
- •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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-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.
Nutritional Facts
Per 24 servings
- Calories: 161
- Carbohydrate: 27g
- Fat: 5g
- Fiber: 1g
- Protein: 2g
- Sugar: 19g
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