INGREDIENTS
1 tsp
Ginger
1 cup
Pumpkin puree
1 tbsp
Non-dairy milk
3 tbsp
Vegan buttery spread
1 tsp
Baking soda
3/4 cup
Cane sugar, organic
1 1/2 tsp
Cinnamon
2 pinches
Clove
1/8 tsp
Nutmeg
2 1/2 cups
Powdered sugar
1/2 tsp
Salt
1 1/2 cups
Spelt flour, white
1 tsp
Vanilla extract
1 tsp
Apple cider vinegar
1/3 cup
Canola oil, organic
1/2 cup
Water