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Vegan Pumpkin Spice Cake

Irresistible Vegan Pumpkin Spice Cake for Fall Bliss

This Vegan Pumpkin Spice Cake is fluffy, moist, and perfect for fall gatherings, bringing warm flavors and delicious vegan frosting to your table.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Course Desserts
Cuisine Vegan
Servings 12 slices
Calories 300 kcal

Equipment

  • Oven
  • mixing bowls
  • whisk
  • spatula
  • Cake tins
  • Cooling rack

Ingredients
  

For the Cake

  • 480 ml dairy-free milk Use almond, soy, or oat milk
  • 2 teaspoons apple cider vinegar Creates vegan buttermilk
  • 420 g self-raising flour For a light, fluffy cake
  • 350 g caster sugar Fine sugar for smooth texture
  • 1 teaspoon baking powder Adds extra lift
  • 1 teaspoon bicarbonate of soda Works with vinegar for rise
  • 1.5 tablespoons ground cinnamon Delivers warm flavor
  • 1 teaspoon ground cloves Adds depth and spice
  • 2 teaspoons ground nutmeg Use fresh for intense flavor
  • 0.5 teaspoon ground ginger Adds warm complement to pumpkin
  • 120 ml sunflower oil Keeps cake moist
  • 100 g pumpkin puree

For the Frosting

  • 400 g dairy-free block butter For creamy frosting
  • 80 g dairy-free cream cheese Adds tangy flavor
  • 360 g icing sugar Creates sweetness in frosting
  • 1 teaspoon ground cinnamon For spiced frosting
  • orange food gel For coloring decorations
  • cocoa powder Used for coloring
  • vegan caramel sauce Optional drizzle

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 180 degrees Celsius (fan) and line three 8-inch loose base cake tins with greaseproof paper.
  • In a medium bowl, combine dairy-free milk and apple cider vinegar to create vegan buttermilk; let sit for 10 minutes.
  • In a larger bowl, sift together all dry ingredients, mixing well.
  • Add sunflower oil and pumpkin puree to the vegan buttermilk, whisking until smooth.
  • Pour wet mixture into dry ingredients, gently folding until just combined.
  • Divide batter evenly among prepared tins and smooth the tops.
  • Bake for 25-30 minutes or until a skewer comes out clean.
  • Remove cakes from oven; cool slightly for 10 minutes before transferring to racks to cool completely.
  • Whip together dairy-free butter and cream cheese until creamy.
  • Sift in icing sugar and ground cinnamon, whipping for about 5 minutes until fluffy.
  • Layer the first cake on a plate, spreading frosting on top; optionally drizzle with vegan caramel.
  • Stack remaining cakes with frosting between layers; apply crumb coat and chill for 10-15 minutes.
  • After chilling, frost the entire cake with a final thick layer of frosting.
  • Pipe decorative swirls on top, using colored frosting for added flair and create mini pumpkins for decoration.
  • Slice and share your Vegan Pumpkin Spice Cake to celebrate the season!

Notes

Use high-quality ingredients for the best flavor and allow cakes to cool completely before frosting.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 1mg
Keyword autumn sweets, Fall Desserts, pumpkin cake, spice cake, vegan baking, Vegan Pumpkin Spice Cake
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