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*A spicy eggless pumpkin ginger spice cake that sings of harvest goodness and your baking skill in your vegetarian kitchen. Grease and flour pans, line with parchment or waxed paper and grease and flour the paper as well.                                                 
Preheat oven to 350º - Are you looking for the fragrance of fall, accented with spice in your vegetarian kitchen? Look no further. This is the perfect expression of Autumnal joy in a cake. A bit more dense, exquisitely moist and spicy, this is a totally delicious eggless pumpkin ginger spice cake. Try it!

1 Cup Butter
2 Cups firmly packed Dark Brown Sugar
1 Cup Sugar
1 Cup Buttermilk or Plain Kefir
4 Tsp Ener-G Egg Replacer (dry)
2 Cups Libby Pumpkin Pie Mix
2 tsp. Vanilla Extract
4 Cups Swans Down Cake Flour
1 tsp. Baking Soda
4 tsp. Rumford Baking Powder
1 1/2 tsp. Cinnamon
1/2 tsp. Freshly ground Nutmeg
1 tsp. Sea Salt
1/2 Cup Minced Crystallized Ginger

Currents, Walnuts, Pecans, Raisins (optional)

Prepare pans with Baker’s Joy; or Canola Oil Spray and a light dusting of flour. Line the pans with parchment or waxed paper cut to fit the pan.

In the mixer’s bowl beat the butter and sugar together for a full 10 minutes. It will look lemony light and fluffy. Meanwhile, measure and sift the dry ingredients into a large bowl. In a large bowl, using a wire whisk, mix Pumpkin puree with buttermilk or kefir. Alternately add the flour mixture and the buttermilk and flavorings, continuing to beat. Stop the mixer. Scrape the bottom and sides of the bowl incorporating the residual butter sugar which may be clinging to the walls of the bowl. Beat again for 2 minutes. Do not over work. Fold in the crystallized Ginger pieces. 

Pour into prepared pans and smooth tops. Bake 45 minutes to 1 hour or until a toothpick can be inserted into the cake and come out clean and the cake has begun to pull away from the sides of the pan and is springy to the touch.Cool on wire racks for 10 minutes. Then invert pans and remove them for further cooling. When cool lightly frost the cake with thinned out frosting to seal in the moisture and crumbs. Allow to dry and set up. Place on cake plate frost with Pumpkin Cream Cheese Frosting. Decorate. For smaller parties you can cut the recipe in half.

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