Description
Dive into the essence of autumn with our Vegan Pumpkin Spice Cake, perfect for Thanksgiving Cake Inspiration or a Pumpkin Halloween Cake. Enjoy the charming Fall Cake Aesthetic as the aromas of cinnamon and nutmeg fill your kitchen.
Ingredients
- Dairy-free milk: 480 ml
- Apple cider vinegar: 2 teaspoons
- Self-raising flour: 420 g
- Caster sugar: 350 g
- Baking powder: 1 teaspoon
- Bicarbonate of soda: 1 teaspoon
- Ground cinnamon: 1 & 1/2 tablespoons
- Ground cloves: 1 teaspoon
- Ground nutmeg: 2 teaspoons
- Ground ginger: 1/2 teaspoon
- Sunflower oil: 120 ml
- Pumpkin puree: 100 g
For the Frosting:
- Dairy-free block butter: 400 g
- Dairy-free cream cheese: 80 g
- Icing sugar: 360 g
- Ground cinnamon: 1 teaspoon
- Orange food gel
- Cocoa powder
- Vegan caramel sauce – optional
Instructions
- Preheat your oven to 350°F (175°C). Combine the dairy-free milk with the apple cider vinegar, allowing it to curdle.
- In a large bowl, whisk together the self-raising flour, caster sugar, baking powder, bicarbonate of soda, cinnamon, cloves, nutmeg, and ginger.
- Mix the sunflower oil and pumpkin puree in a separate bowl, then add the milk and vinegar mixture.
- Fold the liquid ingredients into the dry mixture until just combined.
- Pour the batter into a greased baking pan and bake for 30-40 minutes until a toothpick inserted in the center comes out clean.
- Transfer the cake to a cooling rack to cool completely.
- For the frosting, use an electric mixer to beat the dairy-free butter and cream cheese until smooth, then gradually add icing sugar and cinnamon. Blend in orange food gel for color.
- Spread the frosting over the cooled cake and garnish as desired.
Notes
- Ensure ingredients are at room temperature before starting.
- Do not overmix the batter to maintain the cake’s fluffiness.
- Adjust spices as desired for flavor.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Vegan Pumpkin Spice Cake, autumn dessert, fall flavors, dairy-free cake