Description
Vegan Pumpkin Spice Cake is a delectable dessert that captures the essence of fall in every bite. Moist and rich, this cake combines warm spices with a creamy dairy-free cream cheese frosting, making it a perfect treat for Thanksgiving, Halloween, or any cozy gathering. Drizzled with vegan caramel sauce or enjoyed with your favorite dairy-free ice cream, it’s an indulgence everyone can savor. This recipe is not only simple to follow but also allows for easy customization with nuts or chocolate chips, ensuring that it will quickly become your go-to dessert for all occasions.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 180°C (fan). Line three 8-inch cake tins with greaseproof paper.
- Mix dairy-free milk and apple cider vinegar in a bowl; let it sit for about 10 minutes to curdle.
- In a large bowl, sift together self-raising flour, caster sugar, baking powder, bicarbonate of soda, and spices.
- Combine wet ingredients (sunflower oil and pumpkin puree) into the curdled 'buttermilk' mixture.
- Pour the wet mixture into the dry ingredients and gently mix until just combined.
- Divide batter evenly among the prepared tins and tap gently to remove air bubbles.
- Bake for approximately 25–30 minutes until a skewer comes out clean. Allow cakes to cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 100g
- Calories: 395
- Sugar: 38g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg