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Vegan Pumpkin Spice Cake

Deliciously Moist Vegan Pumpkin Spice Cake for Autumn Bliss

This Vegan Pumpkin Spice Cake is irresistibly moist and perfect for autumn, combining warm spices and a rich texture in every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup dairy-free milk substitute with almond, oat, or soy milk
  • 1 tbsp apple cider vinegar
  • 2 cups self-raising flour or gluten-free flour blend
  • 1 cup caster sugar
  • 1 tbsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tbsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1/2 cup sunflower oil or unsweetened applesauce
  • 1 cup pumpkin puree
For the Frosting
  • 1/2 cup dairy-free block butter
  • 1/2 cup dairy-free cream cheese
  • 2 cups icing sugar
  • 1 tsp ground cinnamon
  • 1 drop orange food gel for decoration
  • 1 tbsp cocoa powder for contrast
  • vegan caramel sauce optional for drizzle

Equipment

  • Oven
  • mixing bowls
  • Cake tins
  • Whisk
  • spatula
  • Cooling rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and prepare three 8-inch round cake tins by lining with greaseproof paper.
  2. In a medium-sized bowl, whisk together dairy-free milk and apple cider vinegar. Let it sit for 10 minutes to curdle.
  3. In a large bowl, sift together self-raising flour, caster sugar, baking powder, bicarbonate of soda, ground cinnamon, cloves, nutmeg, and ginger.
  4. Mix sunflower oil and pumpkin puree into the curdled 'buttermilk' until smooth.
  5. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  6. Evenly divide the batter among the prepared cake tins and smooth the tops.
  7. Bake in the preheated oven for 25-30 minutes, checking for doneness with a skewer.
  8. Allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack.
  9. Beat together the dairy-free butter and cream cheese until smooth. Gradually add icing sugar and ground cinnamon, whipping until fluffy.
  10. Assemble the cake by layering the cooled cake layers with frosting.
  11. Apply a final layer of frosting and decorate as desired.
  12. Slice and serve your Vegan Pumpkin Spice Cake.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Room temperature ingredients make for a fluffier cake. Avoid overmixing to prevent a dense texture.

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