Vegan Pumpkin Spice Cake
This Vegan Pumpkin Spice Cake is a delightful dessert bursting with fall flavors, perfect for cozy gatherings.
Ingredients
For the cake
- 480 ml dairy-free milk
- 2 teaspoons apple cider vinegar
- 420 g self-raising flour
- 350 g caster sugar
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1.5 tablespoons ground cinnamon
- 1 teaspoon ground cloves
- 2 teaspoons ground nutmeg
- 0.5 teaspoon ground ginger
- 120 ml sunflower oil
- 100 g pumpkin puree
For the frosting
- 400 g dairy-free block butter
- 80 g dairy-free cream cheese
- 360 g icing sugar
- 1 teaspoon ground cinnamon
- to taste orange food gel optional for color
- to taste cocoa powder optional for decoration
- to taste vegan caramel sauce optional for serving
Instructions
Preparation of the Cake
- Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan.
- In a bowl, mix the dairy-free milk with the apple cider vinegar. Set aside to curdle.
- In another bowl, whisk together the self-raising flour, caster sugar, baking powder, bicarbonate of soda, ground cinnamon, ground cloves, ground nutmeg, and ground ginger.
- Pour in the pumpkin puree, sunflower oil, and curdled milk. Stir until just combined.
- Pour the batter into the prepared cake pan and bake for about 25-30 minutes, or until a toothpick comes out clean. Let it cool completely.
Preparation of the Frosting
- Beat the dairy-free butter and cream cheese until smooth and fluffy.
- Gradually add the icing sugar and ground cinnamon, mixing until smooth.
- Add a few drops of orange food gel for color if desired.
Serving
- Frost the cooled cake with the prepared frosting.
- Serve with a drizzle of warm vegan caramel sauce or a scoop of non-dairy ice cream if desired.
Notes
Store the cake in an airtight container in the fridge for up to a week, or freeze it for up to 3 months. Thaw overnight before serving. Use fresh spices for best flavor and let the cake cool completely for perfect slicing.