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Vegan Pumpkin Spice Cake

Vegan Pumpkin Spice Cake

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Indulge in the warmth of fall with this Vegan Pumpkin Spice Cake. This delightful dessert is moist, perfectly spiced, and topped with a rich dairy-free cream cheese frosting, making it an ideal treat for gatherings or just a cozy night in. With its comforting pumpkin flavor and enticing aroma of cinnamon and nutmeg, this cake is bound to become a favorite among friends and family. Easy to prepare with accessible ingredients, it invites creativity—feel free to add nuts or chocolate chips for added texture. Whether you serve it at Thanksgiving or as an everyday dessert, this cake promises to impress!

Ingredients

Scale
  • 480ml dairy-free milk
  • 2 teaspoons apple cider vinegar
  • 120ml sunflower oil
  • 100g pumpkin puree
  • 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
  • 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 (optional)

Instructions

  1. Preheat your oven to 180°C (350°F) and prepare your cake pans.
  2. In a bowl, mix the dairy-free milk with apple cider vinegar and let it sit for 5 minutes. Add sunflower oil and pumpkin puree; blend until smooth.
  3. In another bowl, whisk together self-raising flour, caster sugar, baking powder, bicarbonate of soda, and spices.
  4. Combine wet and dry mixtures gently until just combined.
  5. Pour the batter into prepared pans and bake for 30–35 minutes until a toothpick comes out clean.
  6. For frosting, beat dairy-free butter and cream cheese until creamy; gradually add icing sugar and ground cinnamon.
  7. Once cooled, assemble the cake with frosting between layers and on top.

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