Vegan Pumpkin Spice Cake

Why Make This Recipe

Vegan Pumpkin Spice Cake is a delightful treat that perfectly captures the essence of fall. It’s warm, spiced, and incredibly moist. Making it vegan means everyone can enjoy this delicious cake, including those with dairy or egg allergies. This cake is perfect for gatherings, holidays, or simply as a tasty dessert at home. With basic ingredients and straightforward steps, you’ll find this recipe easy to follow and rewarding.

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)

1. Preheat your oven to 180°C (350°F). Grease and line two round cake pans.
2. In a bowl, combine the dairy-free milk and apple cider vinegar. Let it sit for about 5 minutes to sour.
3. In another large mixing bowl, whisk together the self-raising flour, caster sugar, baking powder, bicarbonate of soda, cinnamon, cloves, nutmeg, and ginger.
4. Pour the soured milk into the dry ingredients. Add the sunflower oil and pumpkin puree, mixing until the batter is smooth and well combined.
5. Divide the mixture evenly into the prepared cake pans.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Method (Frosting)

1. In a large bowl, beat the dairy-free block butter and dairy-free cream cheese until creamy.
2. Gradually add the icing sugar and ground cinnamon, mixing until it reaches a smooth and fluffy consistency.
3. For an extra touch, you can add a few drops of orange food gel to enhance the color.

How to Serve Vegan Pumpkin Spice Cake

Once the cakes are fully cooled, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top. Frost the top and sides of the cake. You can decorate with cocoa powder or drizzle vegan caramel sauce for added sweetness.

How to Store Vegan Pumpkin Spice Cake

Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. Make sure to bring it back to room temperature before serving for the best flavor.

Tips to Make Vegan Pumpkin Spice Cake

• Ensure all your ingredients are at room temperature for a better blend.
• Do not overmix the batter; mix just until combined to keep the cake fluffy.
• You can substitute pumpkin puree with applesauce if desired for a different flavor.

Variation

For a twist, try adding chocolate chips to the batter for a chocolaty flavor. You could also switch out the spices for a different mix, like a chai spice blend.

FAQs

Can I use different flour instead of self-raising flour?
Yes, you can use all-purpose flour but add 1 teaspoon of baking powder to the mix to help it rise.

Is pumpkin puree the same as pumpkin pie filling?
No, pumpkin puree is pure pumpkin with no added spices or sugar, while pumpkin pie filling is sweetened and spiced.

Can I freeze this cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and place it in a freezer-safe container for up to three months.