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Vegan Pumpkin Spice Cake Recipe

★★★★★

4.5 from 126 reviews
  • Author: Elara
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Diet: Vegan

Description

This Vegan Pumpkin Spice Cake is a moist, flavorful dessert perfect for celebrating the cozy flavors of autumn. Featuring warm pumpkin and a blend of classic spices, this cake is topped with a creamy dairy-free buttercream frosting decorated with charming pumpkin motifs. Completely plant-based and rich in seasonal spices, it’s ideal for those following a vegan diet or anyone looking for a delicious, dairy-free treat.

Ingredients

Scale

Cake Batter

  • 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

Frosting

  • 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 Oven and Prepare Pans: Preheat your oven to 180°C fan. Line three 8-inch loose base or push-up cake tins with greaseproof paper. If you do not have three tins, bake the cakes separately and cover unused batter between bakes.
  2. Make Vegan Buttermilk: In a bowl, combine the dairy-free milk and apple cider vinegar. Whisk thoroughly and set aside for 10 minutes until it curdles, creating a vegan buttermilk.
  3. Sift Dry Ingredients: In a large mixing bowl, sift together the self-raising flour, caster sugar, baking powder, bicarbonate of soda, cinnamon, cloves, nutmeg, and ginger. Mix well to combine evenly.
  4. Mix Wet Ingredients: Add the sunflower oil and pumpkin puree to the prepared vegan buttermilk. Whisk together until fully blended.
  5. Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the dry ingredients and mix gently until just combined into a batter.
  6. Fill Cake Tins: Divide the batter evenly between the prepared cake tins. Tap the tins on the work surface to remove air bubbles for an even bake.
  7. Bake: Place the tins in the center of the preheated oven and bake for 25-30 minutes. Cakes are done when a skewer inserted comes out clean and the surface springs back to touch.
  8. Cool Cakes: Remove cakes from oven and transfer to a cooling rack. Allow to cool slightly before removing from tins, then cool completely. Store in an airtight container before frosting.
  9. Prepare Frosting: In a large bowl, whip dairy-free butter and cream cheese with a mixer until creamy and smooth.
  10. Add Icing Sugar and Cinnamon: Sift in icing sugar and cinnamon, then beat on high speed for about 5 minutes until the frosting is light and fluffy.
  11. Assemble Cake Layers: Place one cake layer on a serving plate. Spread or pipe a layer of frosting evenly on top. Optionally, create a well in the frosting center and add 1-2 tablespoons of vegan caramel sauce as filling.
  12. Stack Remaining Layers: Add the second cake layer and press down gently to adhere. Repeat with the third layer. Apply a thin crumb coat of frosting over the entire cake.
  13. Chill for Setting: Refrigerate the crumb-coated cake for 10-15 minutes to let the frosting set.
  14. Apply Final Frosting Layer: Remove from fridge and apply a thicker second coat of frosting. Smooth the sides and top using a cake scraper for a polished finish.
  15. Pipe White Frosting Swirls: Transfer some white frosting to a piping bag fitted with a star tip nozzle and pipe swirls around the top edge of the cake.
  16. Color and Pipe Pumpkin Decorations: Divide leftover frosting into two bowls. Add orange food gel and a dash of cocoa powder to one bowl for a deep orange color; add cocoa powder alone to the other for chocolate brown. Pipe small pumpkins scattered around the cake with orange frosting, using brown frosting to pipe stalks. Optionally add mini pumpkins on top edges.
  17. Serve: Slice and enjoy your beautifully festive vegan pumpkin spice cake.

Notes

  • If you do not have three cake tins, bake the layers one at a time and keep the batter covered to prevent drying.
  • Ensure the cakes are completely cool before frosting to prevent melting the buttercream.
  • Use a spatula or pallet knife for smooth frosting application and a fan-assisted oven for even baking.
  • Optional vegan caramel adds a rich flavor contrast but can be omitted for a simpler cake.
  • Decorative piping can be customized with different colored frostings or no decorations at all.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Vegan Pumpkin Spice Cake, Dairy-free pumpkin cake, Autumn dessert, Vegan cake recipe, Pumpkin spice dessert

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Find it online: https://kitchenflavorspot.com/vegan-pumpkin-spice-cake-recipe/