Flickr Photo Credit: Pink Poppy
David researched this one for me on the internet one night when company called to say they were stopping by. I was out of eggs, and needed a cake recipe that could be made without them.
This is what he found from an online recipe swap.
1 2/3 cup all purpose flour, 3/4 cup sugar, 1 tsp allspice, 1 tsp baking soda, 1/2 tsp salt, 1 cup water, 1/3 cup vegetable oil, 1 tsp vinegar, 1/2 cup canned pumpkin. Mix dry ingredients in an ungreased 8 x 8 inch pan. Slowly stir in remaining ingredients. Bake for 35-40 minutes at 350 degrees.
A couple of other things that are great about this cake are that it requires virtually no extra mess (you can mix it right in the pan), and it’s basically a vegan recipe. We’re not vegan, but have friends who are. This is a nice cake to serve when one of them is passing by. Here are more canned pumpkin recipes and some tips for toasting pumpkin seeds.