Why make this recipe
Vegan Pumpkin Spice Cake is a delightful treat that captures the essence of fall. It’s perfect for celebrating occasions or simply enjoying with a cup of tea or coffee. This cake is moist, flavorful, and easy to make, making it a great choice for everyone, including those who follow a vegan diet. With the warm spices and creamy frosting, it’s a cake that pleases many palates.
How to make Vegan Pumpkin Spice Cake
Ingredients
- 480ml of dairy-free milk
- 2 teaspoons of apple cider vinegar
- 420g of self-raising flour
- 350g of caster sugar
- 1 teaspoon of baking powder
- 1 teaspoon of bicarbonate of soda
- 1 & 1/2 tablespoons of ground cinnamon
- 1 teaspoon of ground cloves
- 2 teaspoons of ground nutmeg
- 1/2 teaspoon of ground ginger
- 120ml of sunflower oil
- 100g of pumpkin puree
- 400g of dairy-free block butter
- 80g of dairy-free cream cheese
- 360g of icing sugar
- 1 teaspoon of ground cinnamon
- Orange food gel
- Cocoa powder
- Vegan caramel sauce – optional
Directions
Method (Cake)
- Preheat your oven to 180°C (350°F) and grease two 8-inch round cake pans.
- In a small bowl, mix the dairy-free milk with the apple cider vinegar. Let it sit for 5 minutes to curdle.
- In a large bowl, combine the self-raising flour, caster sugar, baking powder, bicarbonate of soda, and spices (cinnamon, cloves, nutmeg, and ginger).
- Add the sunflower oil, pumpkin puree, and the curdled milk mixture to the dry ingredients. Mix until just combined.
- Divide the batter equally between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Method (Frosting)
- In a mixing bowl, beat the dairy-free block butter and dairy-free cream cheese until smooth.
- Gradually add the icing sugar and mix until creamy. Add the ground cinnamon and mix well.
- If desired, add orange food gel to color the frosting.
- Once the cakes are completely cool, spread frosting between the layers and on top of the cake. You may sprinkle with cocoa powder or drizzle with vegan caramel sauce if you like.
How to serve Vegan Pumpkin Spice Cake
Serve your Vegan Pumpkin Spice Cake at room temperature. It pairs beautifully with a warm beverage like chai or coffee. You can also add a scoop of dairy-free ice cream on the side for an extra sweet treat.
How to store Vegan Pumpkin Spice Cake
Store the cake in an airtight container at room temperature for up to 3 days. If it lasts longer than that, you can refrigerate it. Just make sure to cover it well to keep it moist.
Tips to make Vegan Pumpkin Spice Cake
- Make sure the ingredients, especially the dairy-free butter, are at room temperature for easy mixing.
- Don’t overmix the batter; mix just until the ingredients are combined for a light and fluffy cake.
- You can adjust the spices according to your taste. Adding a bit more cinnamon can enhance the flavor.
- If you want to make this cake ahead of time, you can freeze the layers and frost them when you’re ready to serve.
Variation
You can add walnuts or pecans for a little crunch in your cake. If you prefer, you can also use gluten-free flour to make it gluten-free.
FAQs
-
Can I use other types of milk?
Yes, you can use any dairy-free milk you prefer, such as almond, oat, or soy milk. -
Is this cake suitable for freezing?
Absolutely! You can freeze the un-frosted cake layers for up to 3 months. Just wrap them tightly in plastic wrap and foil. -
Can I make mini cupcakes instead?
Yes, you can use the same batter to make mini cupcakes. Adjust the baking time to about 15-20 minutes.
Enjoy baking your Vegan Pumpkin Spice Cake, and indulge in the comforting flavors of autumn!
Vegan Pumpkin Spice Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them, or lining with parchment paper.
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In a separate bowl, combine the wet ingredients: pumpkin puree, plant milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- In a large bowl, beat the softened vegan cream cheese and vegan butter until smooth and creamy.
- Gradually add the sifted powdered sugar, one cup at a time, mixing until fully incorporated; then stir in the vanilla extract.
- If the frosting is too thick, add plant milk one tablespoon at a time until the desired consistency is reached.
- Once the cakes are completely cool, frost the top of the first layer, place the second layer on top, and then frost the top and sides of the entire cake.
- Decorate as desired and serve.