Pumpkin Spice

 

1/2 cup organic brown rice syrup, if desired

4 organic eggs

1/2 cup pumpkin puree

1 teaspoon pure vanilla

2 cups unbleached flour

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon ground ginger

Cream cheese frosting 

 

1.) Preheat the oven 350^o F.  Grease and flour two 8-inch cake pans.

 

2.) In a mixing bowl, cream the canola oil and brown rice syrup at medium speed.  Add the eggs, one at a time, beating after each addition.  Add the pumpkin puree and vanilla.

 

3.) Sift the flour, baking soda and cinnamon and then add to the wet ingredients.  Beat until combined.

 

4.) Divide the batter between the two pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.  Allow the cake to cool for 10 minutes before transferring to a wire rack to cool completely.