Name: Vegan Pumpkin Spice Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Vegan
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; 80g dairy-free cream cheese; 360g icing sugar; 1 teaspoon ground cinnamon; Orange food gel; Cocoa powder; Vegan caramel sauce (optional)

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Introduction

This vegan pumpkin spice cake is a deliciously moist and flavorful treat perfect for autumn or any time you crave warm spices. Made without dairy or eggs, it features rich pumpkin puree and a creamy dairy-free frosting, decorated with festive pumpkin designs.

A tall round cake on a white cake stand with smooth light beige frosting that has tiny darker specks throughout. The cake has small orange pumpkin shapes piped evenly around the sides, each with thin textured lines and a small brown stem on top. The top edge of the cake is decorated with large swirls of creamy beige frosting, with some small orange pumpkin decorations on the top as well. The cake is placed on a white marbled surface with small pumpkins and autumn leaves scattered around. Photo taken with an iphone --ar 4:5 --v 7

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 ½ tablespoons ground cinnamon
1 teaspoon ground cloves
2 teaspoons ground nutmeg
½ 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
Orange food gel
Cocoa powder
Vegan caramel sauce (optional)

Instructions

Step 1: Preheat your oven to 180°C fan (350°F). Line three 8-inch loose base or push-up cake tins with greaseproof paper. If you have fewer tins, bake the cakes one after another, covering unused batter until ready.
Step 2: In a bowl, mix the dairy-free milk with apple cider vinegar and whisk well. Set aside for 10 minutes to curdle and create a vegan ‘buttermilk’.
Step 3: Sift the flour, sugar, baking powder, bicarbonate of soda, cinnamon, cloves, nutmeg, and ginger into a large mixing bowl. Mix to combine evenly.
Step 4: Add the sunflower oil and pumpkin puree to the vegan buttermilk and whisk until smooth.
Step 5: Pour the wet ingredients into the dry ingredients and mix thoroughly until fully combined.
Step 6: Divide the batter evenly between the prepared tins. Tap each tin on the work surface to remove air bubbles.
Step 7: Bake in the centre of the oven for 25-30 minutes, or until a skewer inserted into the center comes out clean and the cake feels springy.
Step 8: Let the cakes cool slightly on a rack before removing from tins. Cool completely on the rack, then store in an airtight container until ready to frost.
Step 9: For the frosting, beat the dairy-free butter and cream cheese together until smooth and creamy, using a stand or hand mixer.
Step 10: Sift in the icing sugar and cinnamon, then whip on high speed for about 5 minutes until light and fluffy.
Step 11: Place one cake layer on your serving plate. Spread or pipe some buttercream evenly on top. For an optional caramel filling, create a small well in the frosting and spoon in 1-2 tablespoons of vegan caramel sauce.
Step 12: Add the second cake layer, pressing gently to adhere, then repeat with the third layer. Apply a thin crumb coat of frosting over the entire cake.
Step 13: Chill the cake in the fridge for 10-15 minutes to set the crumb coat.
Step 14: Remove from fridge and apply a thicker final layer of frosting. Smooth the edges with a cake scraper for a clean finish.
Step 15: Use some white frosting in a piping bag fitted with a star tip to pipe swirls around the top edge of the cake.
Step 16: Divide remaining frosting into two bowls. Add orange food gel and cocoa powder to one to create a deep orange color; add only cocoa powder to the other for a chocolate color. Transfer both to piping bags with small round or cut tips.
Step 17: Pipe small pumpkins in a scattered pattern around the cake with the orange frosting, then add brown frosting stalks on top of each pumpkin.
Step 18: If any frosting remains, pipe mini pumpkins along the top edge of the cake for extra decoration.
Step 19: Slice and enjoy your festive vegan pumpkin spice cake!

Tips & Variations

Use canned pumpkin puree for convenience or roast and mash fresh pumpkin for a fresher flavor.
Adjust the spice levels to your preference by adding more or less cinnamon, nutmeg, or ginger.
For a nut-free version, ensure your dairy-free butter and cream cheese alternatives are nut-free.
Swap the vegan caramel sauce for a fruit compote or jam filling for a fruity twist.

Storage

Store the cake covered in an airtight container or cake dome in the refrigerator for up to 4 days. Before serving, let it come to room temperature for the best texture. Leftover frosting can be kept in an airtight container in the fridge for up to 1 week; re-whip before use if it separates.

How to Serve

The image shows a tall, round cake with three thick layers of brown cake separated by creamy white frosting layers. The cake is frosted smoothly on the outside with the same white frosting, decorated with small orange pumpkin-shaped dollops with brown stems around the sides and top. A gooey orange caramel sauce flows out from the middle between the cake layers. A single slice of the cake sits on a white plate in front of the larger cake, showing the pumpkin decorations on the side and creamy frosting on the edges. The background is a white marbled surface with small real orange pumpkins and a clear glass bottle of milk nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the self-raising flour with a gluten-free self-raising blend. Make sure it includes a binding agent like xanthan gum for best results.

How do I know when the cake is done baking?

Insert a clean knife or skewer into the centre of the cake. If it comes out clean without wet batter, and the cake springs back when touched lightly, it’s done.