Description
Indulge in the cozy flavors of fall with this Vegan Pumpkin Spice Cake, a lush, moist dessert perfect for autumn celebrations. Infused with warm spices and topped with a rich dairy-free cream cheese frosting, every slice is a delightful experience that pleases both vegans and non-vegans alike. Ideal for Thanksgiving, Halloween, or any festive gathering, this cake is as visually stunning as it is delicious. Whether served plain or adorned with cute pumpkin decorations, it’s sure to impress your guests. Enjoy the comforting taste of pumpkin spice and create lasting memories around your table!
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
Instructions
- Preheat the oven to 180°C (fan). Line three 8-inch cake tins with greaseproof paper.
- Create vegan buttermilk by mixing dairy-free milk and apple cider vinegar; let sit for 10 minutes.
- Sift together flour, sugar, baking powder, bicarbonate of soda, cinnamon, cloves, nutmeg, and ginger in a large bowl.
- Whisk sunflower oil and pumpkin puree into the vegan buttermilk until combined.
- Add wet ingredients to dry ingredients; mix gently until just combined.
- Divide batter among the prepared tins; tap to remove air bubbles.
- Bake for 25–30 minutes until a toothpick comes out clean. Let cool completely on a rack before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 24g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg