For the Cake Batter:
Egg replacer equivalent to 4 eggs
2 cups pumpkin
2 tsp. cinnamon
2 tsp. vanilla
1 cup vegetable oil
2 cups white, unbleached flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 2/3 cups sugar
1 cup walnuts or pecans (optional)
• Preheat the oven to 350ºF. Grease a 9- x 13-inch pan or cupcake pan.
• Prepare the egg replacer in a large bowl. Add the pumpkin, cinnamon, vanilla, and vegetable oil, mixing well.
• Add the remaining ingredients, except the nuts, and mix, then fold in the nuts.
• Pour into the prepared pan and bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool.
For the Frosting:
3 oz. nondairy cream cheese (try Tofutti brand)
2 tsp. vanilla
3/4 cup vegan margarine, softened
2 cups powdered sugar
• In a large mixing bowl, use a hand mixer to combine the nondairy cream cheese, the vanilla, and the margarine until light and fluffy.
• Sift in the powdered sugar slowly, mixing until combined.
• Spread over the cooled cake.
Make 8 to 10 servings
