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–+ servings
Vegan Pumpkin Spice Cake

Moist Vegan Pumpkin Spice Cake for Cozy Fall Moments

Delight in this Vegan Pumpkin Spice Cake, a warm embrace for autumn featuring moist texture and creamy frosting.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Dairy-free milk Almond or soy milk works great
  • 1 tablespoon Apple cider vinegar Substitute with lemon juice if necessary
  • 2 cups Self-raising flour Opt for gluten-free flour for a gluten-free version
  • 1 cup Caster sugar Coconut sugar for a lower glycemic alternative
  • 2 teaspoon Baking powder Ensure it’s fresh for effective rise
  • 1 teaspoon Bicarbonate of soda Works with vinegar for a light texture
  • 2 teaspoon Ground spices Adjust based on spice preference
  • ½ cup Sunflower oil Replace with unsweetened applesauce for an oil-free version
  • 1 cup Pumpkin puree Use homemade or canned 100% pure pumpkin
For the Frosting
  • ½ cup Dairy-free butter Ensure dairy-free for vegan compliance
  • ½ cup Dairy-free cream cheese Choose a great brand for best flavor
  • 2 cups Icing sugar Sift for a smooth consistency
  • 1 teaspoon Ground cinnamon Adjust to taste

Equipment

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

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (fan) and line three 8-inch cake tins with greaseproof paper.
  2. Combine the dairy-free milk with apple cider vinegar and set aside for about 10 minutes to curdle.
  3. Sift together the self-raising flour, caster sugar, baking powder, bicarbonate of soda, and ground spices in a large mixing bowl.
  4. In a separate bowl, mix the curdled milk with sunflower oil and pumpkin puree until smooth.
  5. Pour the wet ingredients into the dry and mix gently until just combined.
  6. Evenly distribute the batter among the prepared tins and smooth the tops.
  7. Bake for 25-30 minutes, checking for doneness with a skewer.
  8. Cool the cakes in the tins for about 10 minutes before transferring them to a wire rack.
  9. Beat the dairy-free butter and cream cheese until creamy, then gradually add icing sugar and ground cinnamon, whipping until fluffy.
  10. Frost the cooled cake layers, stacking them and coating the top with frosting.
  11. Decorate as desired and serve with a warm beverage.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 35gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Customize the Vegan Pumpkin Spice Cake for gluten-free or oil-free options. Enjoy creative decorations for a festive touch.

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