Vegan Gluten-Free Pumpkin Cake

Preheat oven to 350F and grease an 8x8 inch pan with vegan butter or oil. Make flax/water mixture and set in the fridge to gel for 5 minutes. To a mixing bowl add: pumpkin puree, coconut milk, oil, coconut sugar, and vanilla extract. Whisk to combine. Add flax/water mixture and gently mix in. In a separate bowl add dry ingredients: brown rice flour, pumpkin spice seasoning, baking powder, and baking soda, whisk to combine. Add the dry to the wet and mix together with a spatula until just combined. Pour batter into your pan and smooth the top with the spatula. Bake for 14 minutes, or until browned around the edges. Allow to cool completely before icing.