1/2 cup vegan butter
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pumpkin spice
2 flax eggs
1 1/2 cups sugar
1 can (15 ounces) solid-pack pumpkin puree
Preheat oven to 350 degrees. Oil a 9-inch square baking pan In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk flax eggs, sugar, vegan butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
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