Description
Indulge in the warmth of fall with this Vegan Pumpkin Spice Cake, a delightful dessert that perfectly balances moisture and flavor. This cake is ideal for any occasion—from Thanksgiving celebrations to cozy family gatherings. With its inviting aroma of spices and creamy dairy-free frosting, it’s a treat that will impress even non-vegan guests.
Ingredients
Scale
- 480ml dairy-free milk
- 2 teaspoons apple cider vinegar
- 420g self-raising flour
- 350g caster sugar
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 & 1/2 tablespoons ground cinnamon
- 1 teaspoon ground cloves
- 2 teaspoons ground nutmeg
- 1/2 teaspoon ground ginger
- 120ml sunflower oil
- 100g pumpkin puree
- 400g dairy-free block butter
- 80g dairy-free cream cheese
- 360g icing sugar
- 1 teaspoon ground cinnamon
- Orange food gel
- Cocoa powder
- Vegan caramel sauce – optional
Instructions
- Preheat the oven to 180°C (350°F) and prepare a 9-inch round baking pan by greasing and lining it with parchment paper.
- In a bowl, mix dairy-free milk with apple cider vinegar and let it sit for five minutes. Stir in sunflower oil and pumpkin puree.
- In another bowl, whisk together self-raising flour, caster sugar, baking powder, bicarbonate of soda, and ground spices.
- Gradually combine the dry ingredients into the wet mixture until just mixed—avoid overmixing.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes or until a toothpick comes out clean.
- For the frosting, beat dairy-free butter, cream cheese, icing sugar, and ground cinnamon until smooth. Once cooled, frost your cake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (105g)
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg