2 3/4 cups all-purpose flour ( gluten-free all-purpose flour blend )
1 tsp baking soda
3/4 tsp salt
1 1/2 teaspoon pumpkin spice
3/4 cup maple syrup (or 1 1/4 cup cane sugar)
1/4 cup agave nectar, date sugar, or honey (or 3/4 cup brown sugar)
1/2 cup oil
2 tsp vanilla (optional)
1 3/4 cup or 15 oz can of pumpkin puree
1/2 cup milk
Preheat oven to 350°F. Oil two 9-inch round cake pans and line bottoms with a round of parchment paper. Oil the parchment and set aside.
In a mixing bowl, whisk together flour, baking soda, salt, and pumpkin spice until combined (about 20 seconds) set aside.
In seperate bowl, or the bowl of an electric stand mixer (paddle attachment), whip together maple syrup, agrave nectar, and oil until combined and thicken.
Blend in eggs one at a time, adding in vanilla with last egg.
Add in pumpkin and milk and whisk together.
Gradulately add in the flour mixture, about 1/3 at a time. Continue mixing just until combined after each addition.
Divide batter among the prepared cake pans and spread batter into an even layer. Bake about 30 - 35 minutes, until the cake passes the toothpick test.
Cool in cake pans for about 15 minutes, then run a knife around edge of cake to loosen and invert onto wire racks to cool completely. Once cooled, frost!