Friday, July 20, 2012

Milkless & Eggless Pumpkin Cake

My daughter is allergic to milk and eggs. It is very hard to find yummy non-dairy treats, let alone cakes. This is the first recipe I found that Leona could eat.



Milkless and Eggless Pumpkin Cake
Ingredients
-3 c. flour
-2 c. sugar
-1/2 tsp. cinnamon
-2 tsp. baking powder
-2 tsp. baking soda
-2 c. canned pumpkin
-1 c. oil

Directions
1. Grease pan and lightly flour. Bundt pan, 2 loaf pans or 24 cupcakes.
2. Preheat oven to 350'.
3. Mix dry ingredients.
4. Add oil and pumpkin. Mix well.
5. Pour into pan(s).
6. For cupcakes, bake 20-25 min. For the loaf pans, bake 30 min. For the budnt pan, bake 1 hour.



Need a milkless, butterless icing?
Just use powdered sugar and water for a thin icing.
Add shortening to thicken it. I am still on the look out for a great tasting icing.
Currently I am using this recipe from Eggless Cooking.
It is a good stiff recipe for cake decorating, but I am trying to find something more yummy for the whole family.
I will update this when I find one :)

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