Description
A delightful vegan cake capturing the essence of fall with warm spices and rich pumpkin flavor, perfect for any occasion.
Ingredients
Scale
- 480ml of dairy-free milk
- 2 teaspoons of apple cider vinegar
- 420g of self-raising flour
- 350g of caster sugar
- 1 teaspoon of baking powder
- 1 teaspoon of bicarbonate of soda
- 1 & 1/2 tablespoons of ground cinnamon
- 1 teaspoon of ground cloves
- 2 teaspoons of ground nutmeg
- 1/2 teaspoon of ground ginger
- 120ml of sunflower oil
- 100g of pumpkin puree
- 400g of dairy-free block butter
- 80g of dairy-free cream cheese
- 360g of icing sugar
- 1 teaspoon of ground cinnamon
- Orange food gel
- Cocoa powder (for variation)
- Vegan caramel sauce (optional)
Instructions
- Preheat your oven to 180°C (350°F). Grease and line two cake pans.
- In a bowl, combine the dairy-free milk and apple cider vinegar. Let it sit for 5 minutes to curdle.
- In a large mixing bowl, whisk together the self-raising flour, caster sugar, baking powder, bicarbonate of soda, ground cinnamon, ground cloves, ground nutmeg, and ground ginger.
- Add the curdled milk, sunflower oil, and pumpkin puree to the dry ingredients. Mix until well combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in their pans for about 10 minutes, then remove from pans to cool completely on a wire rack.
- For frosting, beat the dairy-free butter and cream cheese together until smooth. Gradually add icing sugar, beat until creamy, and add ground cinnamon. Optionally add orange food gel for color.
- Once the cake is cool, frost it with the creamy frosting, slice, and serve.
Notes
Store leftover cake in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator. For longer storage, freeze wrapped tightly for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan, pumpkin, spice cake, dessert, fall, plant-based