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Ingredients
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1 cup rice flour
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¾ cup soy flour
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¼ cup tapioca starch
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2 teaspoons ground cinnamon
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1 teaspoon baking soda
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1 teaspoon baking powder
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¾ teaspoon ground nutmeg
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½ teaspoon ground ginger
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½ cup dairy-free margarine, softened
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2 cups packed brown sugar
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3 eggs, beaten
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1 (15 ounce) can pumpkin puree
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2 teaspoons vanilla extract
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
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Stir rice flour, soy flour, tapioca starch, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a bowl.
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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.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts (per serving)
161 | Calories |
5g | Fat |
27g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 161 | |
% Daily Value * | |
Total Fat 5g | 7% |
Saturated Fat 1g | 5% |
Cholesterol 23mg | 8% |
Sodium 174mg | 8% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 1g | 4% |
Total Sugars 19g | |
Protein 2g | 5% |
Vitamin C 1mg | 1% |
Calcium 44mg | 3% |
Iron 1mg | 4% |
Potassium 145mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.