2 cups All-purpose flour (or Whole wheat flour, gluten-free flour)
1 cup Granulated sugar (or Brown sugar, coconut sugar)
2 tsp Baking powder (or Baking soda with vinegar)
1 cup Pumpkin puree (or Applesauce)
2 large Eggs (or Flax eggs)
1 tsp Cinnamon (or Allspice, pumpkin spice mix)
1/2 tsp Nutmeg (or Cloves, allspice)
1/2 tsp Salt
1/2 cup Vegetable oil (or Applesauce, melted coconut oil)
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
In a separate medium bowl, whisk together the pumpkin puree, eggs, and vegetable oil.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted comes out clean and the edges are lightly golden.
Once baked, remove from the oven and let it cool in the pan for about 10 minutes. Then transfer the cake to a wire rack to cool completely before slicing.
