Irresistibly Moist Vegan Pumpkin Spice Cake to Warm Your Soul
Enjoy this Vegan Pumpkin Spice Cake, a perfect blend of warm spices and pumpkin, ideal for cozy gatherings.
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Servings: 12 slices
Calories: 350kcal
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!
Notes
Store any leftover cake in an airtight container for up to 3 days; freeze slices for up to 2 months.
Nutrition
Serving: 1slice | Calories: 350kcal | Carbohydrates: 50g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 200mg | Potassium: 200mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1000IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg