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Vegan Pumpkin Spice Cake

Vegan Pumpkin Spice Cake

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Indulge in the warm flavors of our Vegan Pumpkin Spice Cake, a delightful treat that embodies the essence of autumn. This moist, spiced cake is enriched with silky caramel and topped with creamy vegan cream cheese frosting, making it the perfect dessert for cozy family gatherings or festive celebrations. Easy to make and completely plant-based, this cake is not just a dessert but a slice of comfort you can share with friends and family. Whether it’s for Thanksgiving or a simple evening at home, this cake is sure to impress with its stunning presentation and irresistible taste.

Ingredients

Scale
  • 480ml dairy-free milk
  • 2 teaspoons apple cider vinegar
  • 420g self-raising flour
  • 350g caster sugar
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 & 1/2 tablespoons ground cinnamon
  • 1 teaspoon ground cloves
  • 2 teaspoons ground nutmeg
  • 1/2 teaspoon ground ginger
  • 120ml sunflower oil
  • 100g pumpkin puree
  • 400g dairy-free block butter
  • 80g dairy-free cream cheese
  • 360g icing sugar
  • 1 teaspoon ground cinnamon
  • Orange food gel
  • Cocoa powder
  • Vegan caramel sauce – optional

Instructions

  1. Preheat your oven to 180°C (350°F). Grease or line your baking pan.
  2. In a bowl, mix dairy-free milk and apple cider vinegar; set aside for 5 minutes.
  3. In a separate bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda, and spices until combined.
  4. Combine sunflower oil and pumpkin puree with the milk mixture; whisk until smooth.
  5. Gradually combine wet and dry ingredients until just mixed.
  6. Pour the batter into the pan and bake for 30-35 minutes or until a toothpick comes out clean.
  7. Cool in the pan for 10 minutes before transferring to a wire rack.
  8. Prepare frosting by beating the butter and cream cheese until smooth; gradually mix in icing sugar and cinnamon.
  9. Once cooled completely, frost your cake and decorate as desired.

Nutrition

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