1. Can I make this cake gluten-free?

Yes, you can! To make this Vegan Pumpkin Spice Cake gluten-free, simply substitute the self-raising flour with a gluten-free flour blend. Make sure the flour you choose includes a binder like xanthan gum to help maintain the cake's texture.

2. How can I store leftover Vegan Pumpkin Spice Cake?

Leftover cake can be stored in an airtight container in the fridge for up to 3 days. Be sure to let it sit at room temperature for 15 minutes before serving, as this will bring out the flavors and improve the texture.

3. Can I make this cake ahead of time?

Yes, this cake can be made a day ahead of time. In fact, the flavors develop and intensify as it sits, making it an excellent option for prepping in advance. Just be sure to store it in a sealed container in the fridge to keep it fresh.

4. What can I substitute for the dairy-free cream cheese frosting?

If you prefer an alternative to the cream cheese frosting, you can make a simple vegan buttercream frosting by substituting the cream cheese with more dairy-free butter and adding a bit of vanilla extract. You could also use coconut whipped cream for a lighter option.

Vegan Pumpkin Spice Cake Recipe – Easy & Delicious

Name: Vegan Pumpkin Spice Cake Recipe
Prep time: 15 min
Cook time: PT-487696H35M57S
Total time: PT-487696H35M57S
Cuisine: American
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 (for frosting); 80g dairy-free cream cheese (for frosting); 360g icing sugar (for frosting); 1 teaspoon ground cinnamon (for frosting); Orange food gel (for decoration); Cocoa powder (for decoration); Vegan caramel sauce (optional for filling)

Description

This Vegan Pumpkin Spice Cake is a delightful, moist dessert that captures the cozy flavors of autumn. Topped with a velvety vegan cream cheese frosting and adorned with mini buttercream pumpkins, it’s the perfect fall treat. This cake is easy to make, vegan, and can also be made gluten-free for dietary preferences.

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 (for frosting)
80g dairy-free cream cheese (for frosting)
360g icing sugar (for frosting)
1 teaspoon ground cinnamon (for frosting)
Orange food gel (for decoration)
Cocoa powder (for decoration)
Vegan caramel sauce (optional for filling)

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Instructions

Preheat the oven to 180°C (350°F) and line three 8-inch cake tins with parchment paper.
Mix the dairy-free milk and apple cider vinegar in a bowl, then set aside for 10 minutes to curdle and create vegan ‘buttermilk’.
In a large mixing bowl, sift together the self-raising flour, sugar, baking powder, bicarbonate of soda, cinnamon, cloves, nutmeg, and ginger.
In another bowl, combine the wet ingredients: pumpkin puree, oil, and the vegan ‘buttermilk’.
Add the wet ingredients to the dry ingredients and stir until well combined.
Divide the batter evenly between the cake tins and tap them gently on the counter to remove any air bubbles.
Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
Allow the cakes to cool in the tins for 10 minutes, then transfer them to a cooling rack to cool completely.
Once the cakes have cooled, prepare the frosting by whipping together the dairy-free butter and cream cheese until smooth and creamy. Gradually add the icing sugar and cinnamon, and whip for 5-8 minutes.
Spread a layer of frosting between the cake layers, and frost the top and sides of the cake.
If desired, decorate the cake with mini buttercream pumpkins, colored using orange food gel and cocoa powder for the stems.

Notes

Ensure the cakes are completely cooled before frosting to prevent melting.
For a gluten-free version, replace the self-raising flour with a gluten-free flour blend.
Store any leftovers in an airtight container in the fridge for up to 3 days.
The cake improves in flavor the day after baking, making it a great option for prepping ahead of time.
Use gel food colors for decorating to maintain the consistency of the frosting.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 28g
Sodium: 180mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg