Description
Indulge in the delightful flavors of our Vegan Pumpkin Spice Cake, a perfect dessert for any occasion from cozy fall gatherings to festive celebrations. This moist and spiced cake is enriched with pumpkin puree and topped with a creamy dairy-free frosting, making it a crowd-pleaser for everyone. With its warm spices like cinnamon and nutmeg, this cake captures the essence of autumn while being entirely plant-based. Easy to make and versatile enough for birthdays or Thanksgiving, it’s a showstopper that guarantees satisfaction without compromise.
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
- 120ml sunflower oil
- 100g pumpkin puree
- For frosting: 400g dairy-free block butter
- 80g dairy-free cream cheese
- 360g icing sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 180°C (350°F) and prepare a baking pan.
- Combine dairy-free milk and apple cider vinegar; let sit for about 5 minutes.
- In another bowl, whisk together flour, sugar, baking powder, bicarbonate of soda, and spices.
- Mix pumpkin puree and sunflower oil into the buttermilk mixture until smooth.
- Gradually combine wet and dry ingredients without overmixing.
- Bake for 25–30 minutes; check doneness with a toothpick.
- Cool before frosting with a mixture of dairy-free butter, cream cheese, icing sugar, and cinnamon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Plant-based
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 300
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Ensure ingredients are at room temperature for better mixing. Customize by adding nuts or chocolate chips to the batter for extra texture.