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Vegan Pumpkin Spice Cake

Deliciously Moist Vegan Pumpkin Spice Cake for Cozy Fall Days

Celebrate the essence of autumn with this Vegan Pumpkin Spice Cake, combining rich spices and a moist texture for a delightful dessert.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Vegan
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Dairy-free milk Any non-dairy milk (e.g., almond, oat)
  • 1 tablespoon Apple cider vinegar
  • 2 cups Self-raising flour For gluten-free, use a gluten-free flour blend
  • 1.5 cups Caster sugar Can substitute with coconut sugar
  • 1 tablespoon Baking powder Ensure fresh for best results
  • 1 teaspoon Bicarbonate of soda Must be used with vinegar
  • 2 teaspoons Ground cinnamon Can substitute with pumpkin pie spice
  • 0.5 teaspoon Ground cloves Optional
  • 0.5 teaspoon Ground nutmeg Omit if desired
  • 1 teaspoon Ground ginger Fresh ginger can also be grated
  • 0.5 cup Sunflower oil Can replace with unsweetened applesauce
  • 1 cup Pumpkin puree Use freshly roasted or canned 100% pure
For the Frosting
  • 0.5 cup Dairy-free butter Room temperature
  • 0.5 cup Vegan cream cheese Can replace with more dairy-free butter
  • 2 cups Icing sugar Sift for smooth texture
  • 1 teaspoon Ground cinnamon Adjust to taste

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Cake tins
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (fan) and line three 8-inch cake tins with greaseproof paper.
  2. Whisk together the dairy-free milk and apple cider vinegar in a mixing bowl and let sit for 10 minutes.
  3. Sift together the self-raising flour, caster sugar, baking powder, bicarbonate of soda, cinnamon, cloves, nutmeg, and ginger.
  4. In another bowl, mix the sunflower oil and pumpkin puree with the prepared 'buttermilk'.
  5. Fold the wet ingredients into the dry ingredients until just combined.
  6. Divide the batter equally among the cake tins and smooth the tops.
  7. Bake in the preheated oven for 25-30 minutes until a skewer inserted comes out clean.
  8. Let the cakes cool in their tins for 10 minutes before transferring to a wire rack to cool completely.
  9. Beat together the dairy-free butter and cream cheese until smooth, then gradually add the sifted icing sugar and ground cinnamon.
  10. Frost the cake layers after they've cooled, applying a crumb coat and then a final decorative layer.
  11. Decorate with colored frosting as desired before serving.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 35gProtein: 2gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing the batter.

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