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Position a rack in the center of the oven. Preheat to 350°F Grease and flour inside of a 9 inch square baking pan. Sift together the flour, baking soda, cinnamon, ginger, nutmet, and salt into a bowl. Whisk to combine well, and set aside. In the bowl of an electric mixer with the whisk attachment, beat egg replacer and sugars at low speed about 2 minutes until pale. Add oil, pumpkin, milk, and vanilla and mix until blended. Add flour mixture at low speed in three additions, mixing just until blended. Remove bowl from mixer and stir in walnuts. Pour into pan and smooth top. Bake for 30 minutes, until a toothpick inserted in center comes out clean. Cool cake in pan on a wire rack. To serve, cut into squares; may frost with vanilla frosting if desired.
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Achievable elevated desserts — laminated doughs, cakes, custards
Japanese cooking made vegan — ramen, curry, donburi, izakaya
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts