Description
Indulge in the rich flavors of this Vegan Pumpkin Spice Cake, a moist and delicious dessert perfect for any occasion. With a delightful blend of cinnamon, nutmeg, and cloves, each slice evokes the cozy essence of fall. Topped with creamy vegan cream cheese frosting and optionally drizzled with caramel, this cake is sure to impress family and friends during Thanksgiving, Halloween, or whenever you’re craving something sweet. Easy to make and beautifully customizable, this cake can be dressed up for festive gatherings or enjoyed simply on its own.
Ingredients
Scale
- 480ml dairy-free milk
- 2 teaspoons apple cider vinegar
- 420g self-raising flour
- 350g caster sugar
- 120ml sunflower oil
- 100g pumpkin puree
- 400g dairy-free block butter
- 80g dairy-free cream cheese
- 360g icing sugar
- Spices: ground cinnamon, ground cloves, ground nutmeg, ground ginger
Instructions
- Preheat your oven to 180°C (fan). Line three 8-inch cake tins with greaseproof paper.
- Combine dairy-free milk and apple cider vinegar; let it curdle for about ten minutes.
- Sift together self-raising flour, caster sugar, baking powder, bicarbonate of soda, and spices in a large bowl.
- Mix sunflower oil and pumpkin puree into the curdled milk until combined.
- Pour the wet mixture into the dry ingredients; mix until just combined.
- Divide batter among prepared tins and bake for 25–30 minutes or until a toothpick comes out clean.
- Cool cakes on a rack before frosting with whipped dairy-free butter and cream cheese mixture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg