Description

Indulge in the comforting flavors of autumn with this Vegan Pumpkin Spice Cake. Moist, fluffy, and perfectly spiced, it’s a delightful dessert that captures the essence of fall in every bite. Topped with velvety dairy-free cream cheese frosting, this cake is versatile enough to be enjoyed at family gatherings, holiday celebrations, or simply as a sweet treat at home. With easy-to-find ingredients and straightforward steps, even novice bakers can master this recipe. Whether served with a drizzle of vegan caramel sauce or alongside fresh fruit, this cake promises to impress everyone at your table.

Ingredients

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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
1 teaspoon ground cinnamon
Orange food gel (optional)
Cocoa powder (optional)
Vegan caramel sauce (optional)

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Instructions

Preheat oven to 180°C (350°F).
Mix dairy-free milk and apple cider vinegar; let sit for 5 minutes.
In another bowl, combine flour, sugar, baking powder, bicarbonate of soda, spices, and sunflower oil.
Add pumpkin puree to the wet mixture; mix until smooth.
Combine both mixtures until just blended.
Pour batter into a greased baking pan and bake for 25-30 minutes or until a toothpick comes out clean.
For frosting: Beat together dairy-free butter and cream cheese; gradually add icing sugar and cinnamon.
Allow the cake to cool before frosting.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (85g)
Calories: 320
Sugar: 22g
Sodium: 180mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg