Description
Indulge in the delightful flavors of fall with this Vegan Pumpkin Spice Cake. Perfect for holiday gatherings or cozy afternoons, this cake is a moist and flavorful treat that features a blend of warm spices and a creamy frosting. Made with simple, wholesome ingredients, it caters to those following a vegan lifestyle while delivering on taste. The rich pumpkin flavor pairs beautifully with cinnamon, nutmeg, and cloves, creating an irresistible dessert everyone will love. Whether served at Thanksgiving or enjoyed with coffee, this cake is sure to impress.
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
Instructions
- Preheat your oven to 180°C (fan). Line three, 8-inch loose base cake tins with greaseproof paper.
- In a bowl, mix the dairy-free milk and apple cider vinegar; set aside for about 10 minutes to curdle.
- In a large bowl, sift together the self-raising flour, sugar, baking powder, bicarbonate of soda, and spices.
- Combine sunflower oil and pumpkin puree into the curdled milk mixture; whisk until smooth.
- Gently fold the wet mixture into the dry ingredients until just combined.
- Divide the batter among the prepared tins and bake for approximately 25–30 minutes or until a knife inserted comes out clean.
- Allow cakes to cool before frosting with whipped dairy-free butter and cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 28g
- Sodium: 170mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg