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Vegan Pumpkin Spice Cake

Deliciously Moist Vegan Pumpkin Spice Cake for Fall Joy

This Vegan Pumpkin Spice Cake is a moist and tender dessert that's perfect for fall celebrations.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: Vegan
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Dairy-Free Milk Any plant-based milk (e.g., almond, soy) works.
  • 1 tbsp Apple Cider Vinegar Activates baking soda for a lighter texture.
  • 2 cups Self-Raising Flour All-purpose flour with added baking powder may be used.
  • 1 cup Caster Sugar Coconut sugar is a healthier alternative.
  • 1 tbsp Baking Powder Ensure it’s fresh for best results.
  • 1 tsp Bicarbonate of Soda
  • 1 tbsp Ground Cinnamon Consider nutmeg as a complement if desired.
  • 1 tsp Ground Cloves Allspice can be an alternative.
  • 1 tsp Ground Nutmeg There's no direct substitute.
  • 1 tsp Ground Ginger Fresh ginger can be grated for extra flavor.
  • 1/2 cup Sunflower Oil Canola or melted coconut oil are great substitutes.
  • 1 cup Pumpkin Puree Homemade pumpkin puree or butternut squash puree can be used.
For the Frosting
  • 1/2 cup Dairy-Free Block Butter Other plant-based butters work well as substitutes.
  • 1/2 cup Dairy-Free Cream Cheese A silken tofu blend can offer a savory alternative.
  • 2 cups Icing Sugar No substitute for traditional frosting.
  • 1 tsp Ground Cinnamon Can be replaced with vanilla extract.
  • 1 tbsp Orange Food Gel Consider natural dyes for a more organic option.
  • 1 tbsp Cocoa Powder No direct substitute needed.
  • 1/4 cup Vegan Caramel Sauce An optional addition for richness.

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Cake Tins
  • Parchment paper
  • Spatula
  • Stand Mixer

Method
 

Steps
  1. Preheat your oven to 180°C (350°F) and prepare three 8-inch cake tins by greasing and lining with parchment paper.
  2. In a bowl, combine dairy-free milk with apple cider vinegar and let it sit for about 10 minutes to create vegan buttermilk.
  3. Sift together the self-raising flour, caster sugar, baking powder, bicarbonate of soda, ground cinnamon, ground cloves, ground nutmeg, and ground ginger in a large mixing bowl.
  4. Whisk together sunflower oil and pumpkin puree until smooth, then stir in the vegan buttermilk. Mix this with the dry ingredients, stirring until just combined.
  5. Divide the cake batter among the prepared tins and bake for 25-30 minutes, or until a skewer inserted comes out clean.
  6. While the cake layers cool, whip together dairy-free butter and cream cheese until creamy. Gradually sift in icing sugar and ground cinnamon for light, airy frosting.
  7. Place the first cake layer on a serving plate, spread frosting on top, and drizzle with vegan caramel sauce if desired. Repeat with remaining layers.
  8. Apply a thin crumb coat of frosting over the cake and chill for about 10-15 minutes before adding a thicker final layer.
  9. Once chilled, smooth the final frosting layer and decorate with orange frosting for pumpkin details, chilling briefly before serving.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 42gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 2gSodium: 350mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 1000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Cool the cake layers completely before frosting to prevent melting. Use precise measurements for best results.

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