As I stirred the warm spices into my bowl, a familiar autumn aroma engulfed the kitchen, transporting me straight to cozy sweater weather and pumpkin patches. This Vegan Pumpkin Spice Cake is like a warm hug for your taste buds, perfect for those craving a slice of comfort in their lives. With its quick prep time and delightful layers of fluffy cake paired with creamy, dreamy frosting, this recipe promises a crowd-pleaser that even non-vegans will adore. Imagine bringing this vibrant dessert to your next gathering, where everyone will marvel at its festive charm! Are you ready to dive into this seasonal delight that not only satisfies your sweet tooth but keeps you feeling light and guilt-free?
Why is this cake a must-try?
Irresistibly moist and flavorful, this Vegan Pumpkin Spice Cake brings together rich spices that dance on your palate. Effortless to make, even novice bakers can whip it up easily in under 40 minutes. Versatile enough for any occasion, from holidays to casual get-togethers, it’s sure to impress everyone. Guilt-free indulgence means you can enjoy each slice without regret, and its stunning presentation makes it a worthy centerpiece. Whether you’re looking for a cozy dessert to enjoy at home or a showstopper for your next potluck, this cake is bound to win hearts! Consider adding a drizzle of vegan caramel sauce for that extra wow factor!
Vegan Pumpkin Spice Cake Ingredients
A delightful and guilt-free treat awaits you!
For the Cake
- Dairy-free milk – 480 ml – This acts as a perfect substitute for traditional milk, creating a moist cake.
- Apple cider vinegar – 2 teaspoons – Helps to create a vegan 'buttermilk' effect, enhancing the cake's texture.
- Self-raising flour – 420 g – Ensures your cake rises beautifully, keeping it light and fluffy.
- Caster sugar – 350 g – Opt for this fine sugar for a sweet, even texture in your cake.
- Baking powder – 1 teaspoon – A key leavening agent that helps your cake rise.
- Bicarbonate of soda – 1 teaspoon – Works in tandem with the vinegar for a perfect rise!
- Ground cinnamon – 1.5 tablespoons – Adds that signature warm spice flavor your taste buds crave.
- Ground cloves – 1 teaspoon – Offers a depth of flavor that perfectly complements the other spices.
- Ground nutmeg – 2 teaspoons – Imparts a rich, aromatic quality that sings autumn.
- Ground ginger – 0.5 teaspoon – Lends a hint of zest that balances the sweetness beautifully.
- Sunflower oil – 120 ml – Keeps the cake moist and tender with a neutral flavor.
- Pumpkin puree – 100 g – This star ingredient gives the cake its lovely pumpkin flavor and moisture.
For the Frosting
- Dairy-free block butter – 400 g – Provides a rich, creamy base for your frosting.
- Dairy-free cream cheese – 80 g – Adds a tangy sweetness that elevates the frosting.
- Icing sugar – 360 g – Sweetens your frosting, making it the perfect finishing touch.
- Ground cinnamon – 1 teaspoon – Enhances the frosting with a touch of warm spice.
Decorative Touches
- Orange food gel – For vibrant pumpkin decorations that will delight your guests.
- Cocoa powder – Adds depth and contrast to the frosting design.
- Vegan caramel sauce – Optional, but a delicious drizzle will take your cake to the next level!
Let your baking adventure begin with these carefully selected ingredients and get ready to impress with this Vegan Pumpkin Spice Cake!
Step‑by‑Step Instructions for Vegan Pumpkin Spice Cake
Step 1: Preheat the Oven
Begin by preheating your oven to 180 degrees Celsius (fan). While the oven warms, prepare three 8-inch loose base cake tins by lining them with greaseproof paper, ensuring they are ready to hold the luscious batter of your Vegan Pumpkin Spice Cake.
Step 2: Make the Vegan 'Buttermilk'
In a bowl, combine 480 ml of dairy-free milk with 2 teaspoons of apple cider vinegar. Whisk these ingredients together until fully blended, then set the mixture aside for about 10 minutes. This will curdle to create a vegan 'buttermilk' that adds moisture and richness to your cake.
Step 3: Prepare the Dry Ingredients
In a large mixing bowl, sift together 420 g of self-raising flour, 350 g of caster sugar, 1 teaspoon of baking powder, 1 teaspoon of bicarbonate of soda, 1.5 tablespoons of ground cinnamon, 1 teaspoon of ground cloves, 2 teaspoons of ground nutmeg, and 0.5 teaspoon of ground ginger. This blend of dry ingredients forms the flavorful base of your cake.
Step 4: Combine Wet Ingredients
Add 120 ml of sunflower oil and 100 g of pumpkin puree to the now-curdled 'buttermilk' and whisk them together until smooth. Ensure everything is well incorporated; this mixture will bring together the moisture and the sweet pumpkin essence that enhances your Vegan Pumpkin Spice Cake beautifully.
Step 5: Mix Wet and Dry Ingredients
Pour the wet mixture into the bowl with your sifted dry ingredients. Gently stir with a spatula or wooden spoon until just combined, taking care not to overmix. The batter should be thick and rich, with the delightful spices and pumpkin well distributed throughout.
Step 6: Prepare to Bake
Divide the batter evenly among the three prepared cake tins, using a spatula to smooth the tops. Gently tap each tin on the counter to release any air bubbles, ensuring your Vegan Pumpkin Spice Cake layers come out beautifully fluffy and even.
Step 7: Bake the Cakes
Place the cake tins in the preheated oven and bake for 25-30 minutes. Your cakes are done when a skewer inserted into the center comes out clean and the tops spring back when lightly pressed. Keep an eye on them as they bake to achieve that perfect golden-brown finish.
Step 8: Cool the Cakes
Once baked, allow the cakes to cool in their tins for about 10 minutes. Then, carefully remove them and transfer the layers to a cooling rack. Let them cool completely before frosting to ensure the creamy frosting doesn’t melt down the sides of this delightful Vegan Pumpkin Spice Cake.
Step 9: Make the Frosting
In a large mixing bowl, beat 400 g of dairy-free block butter and 80 g of dairy-free cream cheese together until creamy. You want a smooth blend without any lumps, which will provide a perfect base for the sweet, dreamy frosting you’ll spread between layers and over the cake.
Step 10: Sweeten the Frosting
Sift in 360 g of icing sugar along with 1 teaspoon of ground cinnamon, and whip on high speed for about 5 minutes. This will create a fluffy and sweet frosting that pairs wonderfully with the warm spices of your Vegan Pumpkin Spice Cake, giving it an indulgent touch.
Step 11: Layer and Frost the Cake
Place the first layer of cake on your serving plate and add a generous amount of buttercream on top. Spread it evenly, and if you like, drizzle some vegan caramel sauce over the buttercream for added sweetness before placing the second layer on top.
Step 12: Crumb Coat the Cake
Repeat the frosting process with the second cake layer, adding more buttercream before placing the third layer on top. Apply a thin layer of buttercream all over the cake for a crumb coat, then chill in the refrigerator for 10-15 minutes to set.
Step 13: Final Coat of Frosting
After chilling, apply a thicker final coat of buttercream over the entire cake, smoothing the edges with a cake scraper for a polished finish. The luscious frosting should contrast beautifully against the rich layers of your Vegan Pumpkin Spice Cake.
Step 14: Decorate the Cake
Divide the remaining frosting into two bowls; color one with orange food gel and a dash of cocoa powder, and leave the other with just cocoa powder. This colorful topping will add a festive flair to your cake and complement the autumn flavors.
Step 15: Pipe Decorations
Using piping bags, create small pumpkins with the orange frosting around the cake, and use the brown frosting to form twisted pumpkin stalks. These whimsical decorations will make your Vegan Pumpkin Spice Cake look as delightful as it tastes.
Step 16: Slice and Serve
Once your gorgeous cake is fully decorated, it's time to slice and serve! Gather your loved ones to enjoy this warm, spiced delight that is sure to evoke cozy feelings and festive cheer with every bite.
How to Store and Freeze Vegan Pumpkin Spice Cake
Fridge: Store any leftover Vegan Pumpkin Spice Cake in an airtight container in the refrigerator for up to 3 days to maintain its moisture and flavor.
Freezer: Wrap slices tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container. It can be frozen for up to 2 months without losing its delightful taste.
Reheating: To enjoy a slice of your frozen cake, thaw it in the fridge overnight, then reheat in the microwave for about 10-15 seconds for a warm, cozy treat.
Frosting Storage: If you have extra frosting, store it in an airtight container in the fridge for up to a week, ready to whip out when you're craving a sweet topping!
Expert Tips for Vegan Pumpkin Spice Cake
• Proper Ingredient Temperature: Ensure your dairy-free milk and butter are at room temperature. This helps create a smoothly blended batter for your Vegan Pumpkin Spice Cake.
• Don't Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to a dense texture—nobody wants that in a cake!
• Check Doneness Carefully: While baking, use a skewer to check for doneness about 5 minutes before the timer goes off. You want it clean but not overbaked!
• Chill for Success: After applying the crumb coat, chilling the cake for 10-15 minutes helps set the frosting and prevents any crumbs from mixing into the final coat.
• Decorative Flexibility: Feel free to get creative with decorations! You can use different colors or textures for your frosting to add a personal touch to your Vegan Pumpkin Spice Cake.
• Store Properly: Store leftover slices in an airtight container in the fridge. This keeps the cake fresh and moist for a few days—if it lasts that long!
Make Ahead Options
These Vegan Pumpkin Spice Cakes are ideal for busy home cooks looking to save time without sacrificing flavor! You can prepare the cake layers up to 3 days in advance. Simply bake and allow the cakes to cool completely, then wrap them tightly in plastic wrap and refrigerate to maintain their moisture and freshness. The frosting can also be made ahead of time—store it in an airtight container in the fridge for up to 5 days. When you're ready to serve, simply frost the chilled cake layers and add your festive decorations, ensuring you're left with a delightful dessert that tastes just as delicious as when freshly baked!
Vegan Pumpkin Spice Cake Variations
Feel free to get creative with this delightful recipe and tailor it to your taste buds!
-
Gluten-Free: Substitute the self-raising flour with a gluten-free blend to enjoy this cake without the wheat.
-
Oil-Free: Replace sunflower oil with unsweetened applesauce for a lighter, oil-free option that still keeps the cake moist.
-
Nutty Twist: Fold in 100 g of chopped walnuts or pecans into the batter for a delightful crunch that complements the spices perfectly.
-
Chocolate Lovers: Swirl in 50 g of cocoa powder into the batter for a rich chocolatey version; the chocolate and pumpkin pair surprisingly well!
-
Maple Flavor Boost: Replace the caster sugar with maple syrup for a deeper, natural sweetness that enhances the autumn flavors. Just reduce the liquid ingredients slightly.
-
Spicy Kick: Add a pinch of cayenne pepper or a dash of chili powder for a surprising heat that balances the sweetness and warms up your taste buds.
-
Pumpkin Spice Latte: Incorporate a tablespoon of instant coffee granules into the wet ingredients for a caffeinated kick that vibes perfectly with your favorite fall drink!
-
Fruity Addition: Layer in some apple slices or dried cranberries in the cake for pockets of sweetness and tartness, enhancing the cake's depth of flavor.
Explore these variations as you make this Vegan Pumpkin Spice Cake your own, making each bite an adventure for your palate! And for that mouthwatering finishing touch, consider drizzling a bit of vegan caramel sauce on top—it's truly heavenly!
What to Serve with Vegan Pumpkin Spice Cake
As the delightful aroma of spices wafts through your home, it’s time to create a full, comforting meal that perfectly complements this seasonal favorite.
-
Creamy Mashed Potatoes: These smooth, buttery mashed potatoes bring a savory contrast to the sweetness of the cake, making them the perfect side.
-
Maple-Glazed Carrots: Tossed in maple syrup and roasted till tender, these carrots echo the warmth of autumn flavors.
-
Simple Green Salad: A fresh salad with mixed greens and a light vinaigrette adds a refreshing crunch to balance the rich cake.
-
Spiced Apple Cider: This warm, spiced cider will wrap you in cozy vibes while enhancing the cake's flavors beautifully.
-
Roasted Brussels Sprouts: Their crispy edges and nutty flavor create a delightful contrast to the soft cake, elevating your meal.
-
Chocolate Ganache Tart: For dessert lovers, a smooth chocolate tart offers an indulgent pairing after a slice of the vegan cake.
-
Candied Pecans: These crunchy, sweet treats provide a delightful garnish over the cake or can be enjoyed as a delicious snack.
-
Pumpkin Spice Latte: Embrace the season with this comforting drink that harmonizes perfectly with your cake's flavors.
-
Vegan Vanilla Ice Cream: A scoop of creamy ice cream alongside the warm cake will make for a dessert experience that's simply unforgettable.
Vegan Pumpkin Spice Cake Recipe FAQs
How do I choose the best pumpkin for my cake?
Absolutely! Look for pumpkin puree made from sugar pumpkins or pie pumpkins which are sweeter and have a richer flavor compared to standard carving pumpkins. When purchasing canned pumpkin, check the label for “100% pure pumpkin” to avoid additives that can change the taste of your Vegan Pumpkin Spice Cake.
How can I store leftover cake?
You can store any leftover Vegan Pumpkin Spice Cake in an airtight container in the fridge for up to 3 days. This will keep your cake moist and preserve the lovely flavors. If you notice it getting a bit stale after a few days, you can revive it by microwaving a slice for about 10 seconds!
Can I freeze this cake, and how?
Absolutely! To freeze your Vegan Pumpkin Spice Cake, wrap individual slices tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container. It will stay fresh for up to 2 months. When you’re ready to indulge, simply thaw in the fridge overnight and warm up in the microwave for 10-15 seconds for that just-baked taste.
What if my cake domes or sinks in the middle?
Very common! If your Vegan Pumpkin Spice Cake domes, it might be due to an overly hot oven or adding too much batter to the tins. To prevent sinking, ensure you’re using the correct oven temperature and not opening the oven door too early. If it does sink, don’t worry! You can always cover it with frosting to hide the imperfections.
Can I adapt this recipe for allergies?
Certainly! If you need to make it nut-free, choose a dairy-free milk that is almond-free, such as oat or soy milk. For gluten-free options, you can substitute self-raising flour with a gluten-free flour blend, ensuring the texture remains light and fluffy.
How do I make the frosting fluffier?
To get your frosting even fluffier, beat the dairy-free butter and cream cheese on high speed for longer, around 7-10 minutes, until it’s light and airy—this will create an incredibly smooth and spreadable frosting. If it’s too thick, adding a tablespoon of dairy-free milk can help achieve that perfect consistency!
Irresistibly Moist Vegan Pumpkin Spice Cake to Warm Your Soul
Equipment
- Oven
- Mixing bowls
- spatula
- Whisk
- Cake Tins
Ingredients
For the Cake
- 480 ml Dairy-free milk Substitute for traditional milk.
- 2 teaspoons Apple cider vinegar Creates a vegan 'buttermilk' effect.
- 420 g Self-raising flour Ensures the cake rises beautifully.
- 350 g Caster sugar Fine sugar for sweet texture.
- 1 teaspoon Baking powder Key leavening agent.
- 1 teaspoon Bicarbonate of soda Works with vinegar for rise.
- 1.5 tablespoons Ground cinnamon Warm spice flavor.
- 1 teaspoon Ground cloves Depth of flavor.
- 2 teaspoons Ground nutmeg Aromatic quality.
- 0.5 teaspoon Ground ginger Hint of zest.
- 120 ml Sunflower oil Keeps the cake moist.
- 100 g Pumpkin puree Gives the cake its pumpkin flavor.
For the Frosting
- 400 g Dairy-free block butter Rich base for frosting.
- 80 g Dairy-free cream cheese Adds tangy sweetness.
- 360 g Icing sugar Sweetens the frosting.
- 1 teaspoon Ground cinnamon Enhances frosting flavor.
Decorative Touches
- Orange food gel For pumpkin decorations.
- Cocoa powder Adds contrast to frosting design.
- Vegan caramel sauce Optional drizzle.
Instructions
Step-by-Step Instructions
- Preheat your oven to 180 degrees Celsius (fan) and prepare three 8-inch loose base cake tins lined with greaseproof paper.
- In a bowl, combine the dairy-free milk with apple cider vinegar. Whisk and set aside for about 10 minutes.
- In a large mixing bowl, sift together self-raising flour, caster sugar, baking powder, bicarbonate of soda, ground cinnamon, ground cloves, ground nutmeg, and ground ginger.
- Add sunflower oil and pumpkin puree to the 'buttermilk' mixture and whisk until smooth.
- Pour the wet mixture into the dry ingredients and gently stir until just combined.
- Divide the batter evenly among the prepared cake tins and smooth the tops.
- Bake for 25-30 minutes or until a skewer comes out clean.
- Let the cakes cool in the tins for about 10 minutes, then transfer to a cooling rack.
- Beat dairy-free block butter and cream cheese until creamy in a mixing bowl.
- Sift in icing sugar and ground cinnamon, then whip on high speed for about 5 minutes.
- Layer the first cake with buttercream, add vegan caramel if desired, then place the second layer on top.
- Repeat the process with the second layer, apply a crumb coat and chill for 10-15 minutes.
- Apply a thicker final coat of buttercream and smooth the edges.
- Use coloring to decorate with orange and brown frosting; pipe pumpkins and stems.
- Slice and serve the cake to enjoy!
