3 cups sifted cake flour (sifted, then measured)
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
2 cups sugar
1/2 cup orange juice
1/2 cup vegetable or canola oil
4 vegan eggs [I used 4t (heaping) Ener-g egg replacer, and after I added water, had about 1c of vegan eggs]
1 15-ounce can pure pumpkin
Combine wet and dry ingredients separately, then add wet to dry. Bake at 350F for 30 minutes.
4oz baking chocolate (I used Lindt 85%)
1/2 cup margarine
--> my market was out of powdered sugar. IF they had had it, I'd've used it instead of turbinado.
I had wanted a stiff frosting, dark chocolate style. I still don't know how to do that. I really like
how pumpkin and chocolate taste together. I think...that an espresso frosting would have also
been nice, and that a chocolate/espresso frosting would have been nicest.