Gluten Free and Vegan Pumpkin Cake

If you need to bake this Thanksgiving for someone who is gluten free or vegan this is a fast and easy dessert. They will appreciate your thoughtfulness that they can enjoy dessert too! Bake and serve in wide mouth pint glass to make the cake seem even more special. This can be prepared the day before Thanksgiving, just cover the top of the jar with saran wrap, and it will still be moist and fresh the next day.

1 box Betty Crocker Gluten Free Cake Mix

1/2 box of Jello Brand Pumpkin Pie flavored Instant Pudding

1/2 cup Coconut Oil (melted in microwave, about 30 seconds)

1/2 cup Canned Pumpkin

2/3 Cup Water

4 1/2 tsp EnerG Egg Replacer and 6 Tablespoons of Water (or use 3 eggs if no egg replacer needed)

2 tsp Pumpkin Pie Spice

1 tsp Cinnamon

2 tsp Vanilla

5-6 Pint Size Wide Mouth Glass Jars greased with coconut oil

Frosting: Duncan Hines Gluten Free Cream Cheese or vanilla frosting mixed with 1 1/2 tsp of Pumpkin Pie Spice

Mix all cake ingredients and blend on medium for two minutes. If batter is a little thick add an additional tablespoon or two of water.

Pour batter into each jar 1/3 full. Do not exceed 1/2 full or batter will rise to the top of the jar leaving no room for frosting.

Place glass jars on a baking tray and bake at 350 degrees for approximately 35 minutes or until the toothpick comes clean. (Periodically check after 30 minutes till done).

Top each cake with the spicy frosting and garnish the jar with a ribbon.

XOX,

The Rebel Crafter