Our favorite pumpkin cake - for fall, or any time of year!

2 cups Hungry Harry's All Purpose Flour Blend
1/2 cup brown sugar
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 1/2 cups pumpkin puree
1 teaspoon allergy friendly vanilla extract
1/4 cup vegetable oil
1 tablespoon apple cider vinegar
1 egg or egg replacer

This recipe works well for cake pans, loaf tins and even mini pumpkin cake molds.

Preheat your oven to 360° F. Mix all dry ingredients in one bowl, and all wet ingredients in another. Fold the wet ingredients into the dry ingredients.

For cake pans or loaf pans:

Split the pumpkin batter between three 8" cake pans or loaf pans, and bake for 25 - 30 minutes, until an inserted toothpick or skewer in the center comes out clean. Remove the cakes from the pans and cool at room temperature.

For mini pumpkin cake molds:

Spoon 3 tablespoons of batter into well oiled molds and bake for 15 minutes, or until an inserted toothpick or skewer in the center comes out clean.

There is enough batter left over to repeat 3 times, baking at total of 18 mini pumpkin cakes. Or, you can use a loaf pan and bake as directed above. Decorate with teal fondant if you have some on hand.