Pumpkin Spice Cake (Dairy- And Egg-Free) - cooking recipe

Ingredients

1 3/4 cups all-purpose flour
3/4 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon nutmeg
1/3 cup corn oil (or any vegetable oil)
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
1/2 cup canned pumpkin puree
3/4 cup rice milk

Preparation

Combine all ingredients in a bowl in the order listed up to the pumpkin puree. Add the rice milk, stirring slowly. Add more or less depending on desired consistency.
Pour batter into a greased 8 X 8 baking pan. The batter may be thick and you may need to gently shimmy the pan in order to have it spread out entirely.
Bake in an oven pre-heated to 350F degrees for 30 minutes. You may want to check it at 25 minutes if you a) used a different sized pan or b) made the batter slightly thinner.