Ingredients

• 1 cup rice flour
• 0.75 cups soy flour
• 0.25 cups tapioca starch
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 0.75 teaspoons ground nutmeg
• 0.5 teaspoons ground ginger
• 0.5 cups dairy-free margarine , softened
• 2 cups packed brown sugar
• 3 eggs , beaten
• 1 , 15 ounce
• 2 teaspoons vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
2. 2 Stir rice flour, soy flour, tapioca starch, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a bowl.
3. 3 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.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition per serving