Description
Indulge in the delightful flavors of our Vegan Pumpkin Spice Cake, a moist and aromatic dessert that captures the essence of fall in every bite. This cake combines the warmth of spices like cinnamon, nutmeg, and ginger with rich pumpkin puree to create a treat that’s perfect for any occasion—from festive gatherings to cozy afternoons at home. Topped with a creamy dairy-free frosting and optional vegan caramel drizzle, this cake is sure to impress both family and friends alike. Whether you’re celebrating or simply satisfying your sweet tooth, this easy-to-follow recipe guarantees a delicious outcome every time.
Ingredients
- 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
- Orange food gel
- Cocoa powder
- Vegan caramel sauce
Instructions
- Preheat oven to 180°C (350°F).
- In one bowl, mix dairy-free milk and apple cider vinegar; let sit for 5 minutes.
- In another bowl, whisk together self-raising flour, caster sugar, baking powder, bicarbonate of soda, ground cinnamon, ground cloves, ground nutmeg, and ground ginger.
- Combine wet and dry ingredients along with sunflower oil until smooth.
- Pour batter into a greased baking pan and bake for 30–35 minutes.
- For frosting, beat dairy-free butter and cream cheese until creamy; gradually add icing sugar and ground cinnamon.
- Once cooled, frost the cake generously and decorate as desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 365
- Sugar: 45g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Ensure all ingredients are at room temperature for best results. Feel free to substitute pumpkin puree with mashed bananas or applesauce if needed. This cake can be made gluten-free by using a suitable flour blend.