Vegan Pumpkin Spice Cake

Why Make This Recipe

Vegan Pumpkin Spice Cake is a delightful treat, perfect for any occasion. It combines the warm, cozy flavors of spices with the richness of pumpkin. This cake is not only delicious but also vegan-friendly, making it suitable for everyone. Plus, it’s an excellent way to enjoy the fall season year-round!

How to Make Vegan Pumpkin Spice Cake

Ingredients

• 480ml of dairy-free milk
• 2 teaspoons of apple cider vinegar
• 420g of self-raising flour
• 350g of caster sugar
• 1 teaspoon of baking powder
• 1 teaspoon of bicarbonate of soda
• 1 & 1/2 tablespoons of ground cinnamon
• 1 teaspoon of ground cloves
• 2 teaspoons of ground nutmeg
• 1/2 teaspoon of ground ginger
• 120ml of sunflower oil
• 100g of pumpkin puree
• 400g of dairy-free block butter
• 80g of dairy-free cream cheese
• 360g of icing sugar
• 1 teaspoon of ground cinnamon
• Orange food gel
• Cocoa powder
• Vegan caramel sauce – optional

Directions

Method (Cake)

1. Preheat your oven to 180°C (350°F) and prepare your cake pans by greasing them.
2. In a small bowl, mix the dairy-free milk and apple cider vinegar. Let it sit for a few minutes to sour.
3. In a large bowl, combine the self-raising flour, caster sugar, baking powder, bicarbonate of soda, ground cinnamon, ground cloves, ground nutmeg, and ground ginger.
4. Add the sour milk, sunflower oil, and pumpkin puree to the dry ingredients. Mix well until you get a smooth batter.
5. Pour the batter into the prepared cake pans. Bake for 25-30 minutes or until a toothpick comes out clean.
6. Let the cakes cool completely before frosting.

Method (Frosting)

1. In a bowl, beat the dairy-free block butter and dairy-free cream cheese together until creamy.
2. Gradually add in the icing sugar and mix until smooth.
3. Add in 1 teaspoon of ground cinnamon and mix well. If desired, add orange food gel for color.
4. Frost the cooled cakes as desired.

How to Serve Vegan Pumpkin Spice Cake

Slice the Vegan Pumpkin Spice Cake and serve it on a plate. It’s great on its own, but you can top it with a drizzle of vegan caramel sauce for an extra sweet touch. Enjoy it with a cup of coffee or tea for a delightful treat!

How to Store Vegan Pumpkin Spice Cake

Keep any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for a longer shelf life, up to a week. If you want to freeze it, wrap it tightly in plastic wrap and store it in the freezer for up to 3 months.

Tips to Make Vegan Pumpkin Spice Cake

• Make sure the ingredients are at room temperature for a smoother batter.
• Check the cake with a toothpick to avoid overbaking.
• Customize the spices to your taste. Feel free to add more or less for your preferred flavor.
• For a festive look, add some pumpkin seeds or chopped nuts on top of the frosting.

Variation

You can make this cake gluten-free by using a gluten-free flour blend. You can also add chocolate chips for an extra indulgent treat!

FAQs

Can I use fresh pumpkin instead of pumpkin puree?

Yes, you can use fresh pumpkin! Just cook and mash it before adding it to the batter.

What can I use instead of apple cider vinegar?

You can substitute apple cider vinegar with lemon juice or white vinegar.

Can I make this cake ahead of time?

Yes, this cake can be made in advance. Just store it properly, and it will taste great when you serve it later!

ANNONCE