squirrel's vegan recipes

1 cup all-purpose flour
1 cup whole wheat pastry flour
3/4 cup sugar (I did half white, half brown)
2 teaspoons baking powder
2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt

1 (15-ounce) can 100% pure pumpkin
1/2 cup canola oil
1/2 cup vegan milk
1 teas. lemon juice
1/2 cup mini chocolate chips

Preheat the oven to 350°F. Lightly grease or line with parchment a 9 x 13 pan.

Whisk together the flour, wwpf, sugar, baking powder, cinnamon, baking soda, and salt in a large bowl. In another bowl, combine the milk and lemon. Let it sit for a few minutes to sour. Whisk in oil and then add pumpkin and mix well. Add to the dry mixture along with the chocolate chips and stir to combine.

Spread the batter evenly in the prepared pan and bake for 25-30 minutes or until toothpick comes out clean. Cool on a wire rack. When completely cooled, frosting with Cream Cheese Frosting.

Frosting:
2 tbsp. margarine, room temp.
1/2 container Tofutti cream cheese
1 1/2- 2 cups sifted powdered sugar
splash of vanilla

With electric mixers, cream together the margarine and cream cheese. Add the vanilla and the powdered sugar and mix well, to taste.