Description
Indulge in the delightful flavors of our Vegan Pumpkin Spice Cake, a moist and aromatic dessert that captures the essence of autumn in every bite. This cake is perfect for cozy gatherings, festive celebrations, or simply enjoying with your favorite cup of coffee. With its blend of warm spices and creamy frosting, this plant-based treat is sure to impress both vegans and non-vegans alike. Easy to prepare with simple ingredients, it’s a go-to recipe for pumpkin lovers looking to savor seasonal flavors without compromising on taste or texture.
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
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 180°C (350°F).
- Combine dairy-free milk and apple cider vinegar in a bowl; let sit to create vegan buttermilk.
- In a large bowl, mix self-raising flour, caster sugar, baking powder, bicarbonate of soda, and spices.
- Add sunflower oil and pumpkin puree along with the vegan buttermilk; mix until smooth.
- Pour batter into a greased baking pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a cooling rack.
- For frosting, beat dairy-free butter and cream cheese until smooth; gradually add icing sugar and cinnamon.
- Frost cooled cake as desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 38g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg