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–+ servings
Vegan Pumpkin Spice Cake

Deliciously Moist Vegan Pumpkin Spice Cake You’ll Love

This Vegan Pumpkin Spice Cake is a delightful nod to autumn, perfectly spiced and heartwarming.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Vegan
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Dairy-free milk Use your favorite plant-based milk for a creamy texture.
  • 1 tablespoon Apple cider vinegar This helps curdle the milk, creating a buttermilk-like effect.
  • 2 cups Self-raising flour Perfectly light and airy, this flour eliminates the need for additional leavening agents.
  • 1 cup Caster sugar This finely granulated sugar dissolves easily, lending sweetness without grit.
  • 1 tablespoon Baking powder Ensures a fluffy rise in your Vegan Pumpkin Spice Cake.
  • 1 teaspoon Bicarbonate of soda Works with the vinegar to boost leavening for a tender crumb.
  • 2 teaspoon Ground cinnamon A warm spice that brings the essence of fall into each bite.
  • 1 teaspoon Ground cloves Adds a wonderful depth of flavor that complements the pumpkin.
  • 0.5 teaspoon Ground nutmeg This nutty spice heightens the seasonal taste profile.
  • 1 teaspoon Ground ginger A hint of spice that adds warmth and zest to the cake.
  • 0.5 cup Sunflower oil Keeps the cake moist and rich, making it deliciously tender.
  • 1 cup Pumpkin puree The star ingredient that offers natural sweetness and moisture to the cake.
For the Frosting
  • 0.5 cup Dairy-free block butter Gives a creamy base for frosting while keeping it plant-based.
  • 0.5 cup Dairy-free cream cheese Elevates the frosting with a delightful tanginess.
  • 2 cups Icing sugar Provides the sweetness needed to balance the tangy cream cheese.
  • 1 teaspoon Ground cinnamon Enhances the spiced flavors of the frosting and ties it back to the cake.
  • 1 tablespoon Orange food gel Perfect for adding vibrant autumn colors when decorating.
  • 2 tablespoon Cocoa powder A fun finishing touch for a beautiful contrast to the orange frosting.
  • 2 tablespoon Vegan caramel sauce An optional indulgence that takes your cake to the next level if desired.

Equipment

  • Oven
  • Mixing Bowls
  • Cake Tins
  • Whisk
  • Sifter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (fan).
  2. Line three 8-inch loose-base cake tins with greaseproof paper.
  3. In a bowl, combine the dairy-free milk with apple cider vinegar and whisk until fully blended. Let this mixture sit for 10 minutes.
  4. In a large mixing bowl, sift together the self-raising flour, caster sugar, baking powder, bicarbonate of soda, ground cinnamon, cloves, nutmeg, and ginger. Whisk thoroughly.
  5. Add the sunflower oil and pumpkin puree to the curdled milk mixture, whisking until smooth and creamy.
  6. Gently incorporate the wet ingredients into the dry mixture, stirring until just combined.
  7. Evenly pour the cake batter into the prepared tins, tapping them gently on the worktop.
  8. Place the tins in the preheated oven and bake for 25-30 minutes.
  9. Once baked, allow the cakes to cool slightly in the tins for about 10 minutes before carefully removing them.
  10. In a mixing bowl, whip the dairy-free block butter and cream cheese together until creamy and smooth.
  11. Sift the icing sugar and ground cinnamon into the mixer, then whip on high speed for approximately 5 minutes.
  12. Place one cake layer on a serving plate and spread a layer of the frosting evenly on top. Repeat with the second layer and add the third layer.
  13. Apply a thin crumb coat of frosting around the entire cake to seal in any loose crumbs. Refrigerate for 10-15 minutes.
  14. Remove the cake from the fridge and apply a final coat of frosting.
  15. Color portions of any leftover frosting with orange food gel and cocoa powder for decorating.
  16. Once decorated, slice into your Vegan Pumpkin Spice Cake and serve.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 150mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 2500IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

For best results, avoid overmixing the batter and ensure your frosting ingredients are cold before whipping.

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