- 1 cup rice flour
- 3/4 cup soy flour
- 1/4 cup tapioca starch
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup dairy-free margarine, softened
- 2 cups packed brown sugar
- 3 eggs, beaten
- 1 (15 ounce) can pumpkin puree
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Grease a 13×9-inch baking dish.
- Stir rice flour, soy flour, tapioca starch, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a bowl.
- Beat margarine in a large bowl with an electric mixer until creamy. Beat brown sugar into the margarine until incorporated and the mixture lightens in color. Add eggs one at a time, thoroughly beating each egg into the mixture before adding the next; add pumpkin and vanilla with the third egg. Gradually blend the dry mixture into the wet mixture until you have a batter; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.