Description
Indulge in the ultimate fall treat with this Vegan Pumpkin Spice Cake, a perfect blend of warm spices and rich flavors that captures the essence of autumn. This cake is incredibly moist and features a delightful cream cheese frosting that takes it to the next level. Whether you’re celebrating Thanksgiving, Halloween, or simply savoring a cozy fall evening, this cake will be the star of your dessert table. With easy-to-follow instructions and readily available ingredients, even novice bakers can create this showstopper. Enjoy its charming appearance and delicious taste that will make it the only pumpkin cake recipe you’ll ever need!
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 your oven to 180°C (fan). Line three 8-inch loose base cake tins with greaseproof paper.
- Combine dairy-free milk and apple cider vinegar in a bowl and let 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.
- Mix sunflower oil and pumpkin puree into the curdled 'buttermilk' until well combined.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Divide batter among prepared tins and bake for 25–30 minutes or until a skewer comes out clean.
- Cool cakes on a rack before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 410
- Sugar: 35g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg