Ingredients
- 2 cups flour
- 1 3/4 cups sugar
- 1 tsp baking soda
- 1 cup oil
- 2 tsp baking powder
- 2 tsp cinnamon
- 4 eggs / equivalent egg substitutes
- 2 cups fresh pumpkin puree (or 16-oz can pumpkin puree)
Directions
Beat all ingredients together. Pour into a well greased 15x10 inch jelly-roll pan or a 9x13 glass pan. Bake at 350 degrees for about 25 minutes. Test with a toothpick to ensure doneness.Topping ideas:
- homemade whipped cream
- vanilla ice cream / soy ice cream
- cream cheese frosting
- streusel topping
- crumb topping
This post was written by Stefanie.
October 30th, 2008 at 3:59 pm
That looks incredibly delicious. Thanks for sharing! =D
Quote This CommentOctober 31st, 2008 at 4:23 am
That cake really looks delicious. And most important it is light and easy to eat many
Quote This CommentOctober 31st, 2008 at 10:09 am
This looks yummy. I love pumpkin creations like this. I just found your blog and will have to forward it on to my wife since we eat mostly organic food. Very cool...
Quote This CommentOctober 31st, 2008 at 12:58 pm
Wow that really looks delicious! I'm going to try out once I have some free time on hand! Hopes it turns out right!
Quote This CommentOctober 31st, 2008 at 1:25 pm
Flour, sugar..damn - it looks so yummy, but I can't eat it. You don't know how many times i've been to a local deli or store and wanted to eat every piece of cake and cookie I see in there.
Ew, please don't say egg equivalents, that makes my stomach turn. Say Organic Eggs!
Quote This CommentNovember 3rd, 2008 at 9:15 pm
I'd love to know if anyone made this and enjoyed it!
Air Jordans, lol, I said egg substitute as an option for vegans
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