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Vegan Pumpkin Spice Cake

Irresistibly Moist Vegan Pumpkin Spice Cake for Fall Bliss

Delight in this Vegan Pumpkin Spice Cake, a moist and flavorful dessert perfect for fall.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 480 ml Dairy-free milk forms the moist base
  • 2 teaspoons Apple cider vinegar adds a slight tang
  • 420 g Self-raising flour provides the rise
  • 350 g Caster sugar ensures sweet flavor
  • 1 teaspoon Baking powder contributes extra lift
  • 1 teaspoon Bicarbonate of soda aids in leavening
  • 1.5 tablespoons Ground cinnamon infuses warm flavor
  • 1 teaspoon Ground cloves adds a spicy kick
  • 2 teaspoons Ground nutmeg offers a nutty taste
  • 0.5 teaspoon Ground ginger introduces zesty warmth
  • 120 ml Sunflower oil keeps the cake moist
  • 100 g Pumpkin puree provides flavor and moisture
For the Frosting
  • 400 g Dairy-free block butter creates a creamy base
  • 80 g Dairy-free cream cheese adds rich flavor
  • 360 g Icing sugar sweetens the frosting
  • 1 teaspoon Ground cinnamon enhances the flavors
  • Orange food gel to color
  • Cocoa powder to color
  • Vegan caramel sauce optional, for layering

Equipment

  • Cake tins
  • Mixing bowls
  • Whisk
  • spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180 degrees Celsius (fan) and prepare three 8-inch cake tins with greaseproof paper.
  2. Combine the dairy-free milk and apple cider vinegar in a bowl and set aside to curdle.
  3. Sift together the self-raising flour, caster sugar, baking powder, bicarbonate of soda, ground cinnamon, ground cloves, ground nutmeg, and ground ginger.
  4. Add the sunflower oil and pumpkin puree to the milk mixture and whisk until combined.
  5. Gently mix the wet ingredients into the dry ingredients without overmixing.
  6. Evenly distribute the batter into the three prepared cake tins and tap gently to release air bubbles.
  7. Bake for approximately 25-30 minutes until a skewer comes out clean.
  8. Cool the cakes in the tins for 5-10 minutes before transferring to a cooling rack.
  9. Beat the dairy-free butter and cream cheese together till creamy for the frosting.
  10. Sift in the icing sugar and ground cinnamon, whipping until fluffy.
  11. Layer the first cake with frosting, add caramel if desired, and repeat for second layer.
  12. Apply a crumb coat around the entire cake and refrigerate for 10-15 minutes.
  13. After chilling, apply a final coat of frosting smoothly around the cake.
  14. Color the remaining frosting and decorate with little pumpkins and leaves.
  15. Serve and enjoy your Vegan Pumpkin Spice Cake!

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 48gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gSodium: 250mgPotassium: 130mgFiber: 2gSugar: 25gVitamin A: 800IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for 3 months.

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