¼ cup, 3 Tablespoons non-dairy milk (this may vary depending on the pumpkin purée)
1 teaspoon apple cider vinegar
½ cup, 1 Tablespoon sugar
½ cup pumpkin purée
2 Tablespoons margarine, melted
2 Tablespoons barley malt syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon lemon juice
1 ¼ cup all-purpose flour
1 ½ teaspoon non-aluminum baking powder
½ teaspoon baking soda
Preheat oven to 350F (177C). In a small bowl, whisk together the non-dairy milk and the apple cider vinegar. Set aside.
In a large bowl, whisk together the sugar, pumpkin purée, margarine, barley malt syrup, cinnamon, vanilla extract, nutmeg, cloves and lemon juice.
In another large bowl, whisk together the all-purpose flour, baking powder and baking soda.
Add the bowl containing the wet ingredients to the bowl containing the dry ingredients and mix until just incorporated.
Pour mixture into a lightly oiled 8 inch round cake pan and bake for about 35 minutes or until an inserted toothpick comes out clean. Store the cake in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months. Makes 1, 8 inch round Vegan Pumpkin Spice Cake.