Pumpkin Butter Cake

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)

1 teaspoon vanilla extract

1 cup dairy-free milk (e.g., almond milk)

Cream cheese frosting (optional)

Directions

Preheat the oven to 350°F (180°C) and grease a baking pan.
In a mixing bowl, combine all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together pumpkin puree, vegetable oil, flax eggs, vanilla extract, and dairy-free milk.
Gradually incorporate the wet ingredients into the dry ingredients, mixing until well combined.
Pour the batter into the baking pan and spread it evenly.
Bake in the preheated oven for about 45 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool before frosting with cream cheese frosting, if desired.
Slice and serve the delicious pumpkin butter cake to enjoy!