Description
Indulge in the warm, inviting flavors of our Vegan Pumpkin Spice Cake, a delightful dessert that perfectly embodies the essence of fall. This moist and richly spiced cake is not only easy to make but also dairy-free, making it suitable for everyone. Topped with velvety vegan cream cheese frosting and optional caramel sauce, it’s a showstopper for any gathering or an excellent treat for cozy afternoons at home. With its irresistible taste and beautiful presentation, this cake promises to impress family and friends alike.
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
- 80g dairy-free cream cheese
- 360g icing sugar
- 1 teaspoon ground cinnamon
- Optional: orange food gel, cocoa powder, vegan caramel sauce
Instructions
- Preheat your oven to 180°C (350°F) and prepare a greased baking pan (9×13 inch).
- In a bowl, mix the dairy-free milk and apple cider vinegar; let sit for about 5 minutes.
- In another bowl, sift together the self-raising flour, caster sugar, baking powder, bicarbonate of soda, and spices.
- Gradually combine the dry ingredients with the wet mixture until just mixed.
- Fold in the sunflower oil and pumpkin puree until smooth.
- Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
- Let cool before frosting with whipped vegan cream cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 280
- Sugar: 28g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg