I’m not actually vegan, but I’m allergic to dairy and eggs as well as gluten, which makes baking a significant challenge. This pumpkin orange cake turned out so well, though, I had to share. Sadly, I have no photograph – it didn’t last long enough!
1/2 cup dairy-free shortening (I use Spectrum 100% palm oil)
1 1/4 cups sugar
2 flax eggs (2 Tbsp flax plus 4 Tbsp water)
1 cup canned pumpkin
1/2 cup orange juice
1/4 cup rice milk
2 cups Robin Hood gluten free flour blend
1 Tbsp baking powder
1 tsp cinnamon
3/4 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ginger
1/2 tsp allspice
1/3 cup shortening
2 cups icing sugar
1 Tbsp rice milk
2 tsp orange juice
In a large bowl, cream shortening and sugar. Add flax eggs and blend well. In a second bowl, blend pumpkin, orange juice, and rice milk. In a third bowl, whisk dry ingredients together; add to creamed mixture, alternating with pumpkin.
Pour into a greased 13 x 9 inch pan and bake at 350 for about 25 minutes or until toothpick inserted into centre comes out clear. Frost when cool!
Adults Only Version:
Replace orange juice with orange liqueur such as Arancello or Gran Marnier.
Do you have food allergies? What kinds of substitutions do you have to make when you bake? Share your tips in the comments!