1 cup unbleached white flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
8 tablespoons margarine, softened
1 1/2 cups maple syrup
2 egg replacers (http://vegweb.com/index.php?topic=7678.0 )
2 cups pumpkin (baked and mashed or puree from can)
1 teaspoon vanilla
2 teaspoons apple cider vinegar
1/2 cup pecans, chopped
1. Preheat oven to 350 degrees F, and oil and flour 2 (8") round pans. Mix together flour, baking powder, baking soda, salt and spices.
2. In a separate bowl mix all remaining ingredients except pecans. Slowly add wet ingredients mixture into dry mixture. Add pecans.
3. Pour into prepared pans. Bake 30 minutes, or until fork comes out clean.
A vegan cream cheese frosting tastes great on this cake.