Description
This Vegan Pumpkin Spice Cake is a moist and flavorful autumnal treat made with dairy-free ingredients and fragrant spices like cinnamon, nutmeg, cloves, and ginger. It features a tender pumpkin-spiced sponge, layered with creamy dairy-free buttercream frosting, and decorated with charming piped pumpkin designs. Ideal for vegan and dairy-free diets, this cake is perfect for festive occasions or cozy gatherings.
Ingredients
Scale
Cake 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
Frosting Ingredients
- 400g dairy-free block butter
- 80g dairy-free cream cheese
- 360g icing sugar
- 1 teaspoon ground cinnamon
Decorations
- Orange food gel
- Cocoa powder
- Vegan caramel sauce (optional)
Instructions
- Preheat Oven and Prepare Tins: Preheat your oven to 180°C fan and line three 8-inch loose base or push-up cake tins with greaseproof paper. If you only have one or two tins, bake the cakes separately and cover the unused batter to keep it fresh.
- Create Vegan Buttermilk: In a bowl, combine dairy-free milk with apple cider vinegar, whisk well and set aside for 10 minutes to curdle, forming a vegan buttermilk.
- Mix Dry Ingredients: In a large mixing bowl, sift together the self-raising flour, caster sugar, baking powder, bicarbonate of soda, ground cinnamon, cloves, nutmeg, and ginger. Stir to ensure even distribution.
- Combine Wet Ingredients: Into the vegan buttermilk, whisk in sunflower oil and pumpkin puree until fully combined.
- Mix Batter: Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
- Fill Cake Tins: Divide the batter equally among the lined tins, tapping each lightly against the countertop to release any air bubbles.
- Bake Cakes: Place the tins in the center of the preheated oven and bake for 25-30 minutes. The cakes are done when a skewer inserted comes out clean and the tops spring back when lightly pressed.
- Cool Cakes: Remove the cakes from the oven and allow them to cool slightly in the tins before transferring to a wire rack to cool completely. Store in a sealed container if not frosting immediately.
- Prepare Frosting: In a large bowl, whip the dairy-free butter and cream cheese together until creamy using a stand or hand mixer with a whisk attachment.
- Add Sugar and Spice: Sift in icing sugar and ground cinnamon, then whip on high speed for about 5 minutes, until smooth and fluffy.
- Assemble Cake Layers: Place the first cake layer on a serving plate or stand. Spread a layer of frosting evenly on top using an offset spatula.
- Add Optional Filling: Make a well in the frosting middle and spoon 1-2 tablespoons of vegan caramel sauce if using, then top with the second cake layer. Repeat for the third layer.
- Crumb Coat: Cover the entire cake with a thin layer of frosting to seal in crumbs and refrigerate for 10-15 minutes to set.
- Final Frosting Layer: Remove cake from fridge, apply a thicker second layer of frosting, and use a cake scraper to smooth edges and sides.
- Decorate Cake: Pipe white frosting swirls around the top edge using a star tip nozzle.
- Prepare Colored Frostings: Divide remaining frosting into two bowls. Color one with orange food gel and cocoa powder for a deep orange tone, and add cocoa powder to the other bowl for chocolate color. Place each in piping bags with small round tip nozzles.
- Pipe Pumpkin Decorations: Use orange frosting to pipe pumpkin shapes scattered around the cake. Use brown frosting to pipe stalks on top of each pumpkin. Optionally pipe mini pumpkins on the cake’s top edge.
- Serve: Slice and enjoy your beautifully spiced vegan pumpkin spice cake!
Notes
- Use dairy-free milk alternatives like almond, soy, or oat milk.
- Ensure all ingredients, especially dairy-free butter and cream cheese, are vegan-certified.
- Self-raising flour already contains leavening agents; adjust if using plain flour accordingly.
- Store the cake in an airtight container in the fridge for up to 3 days.
- Bring cake to room temperature before serving for best flavor and texture.
- Decorations can be customized based on occasion and preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Cake
- Method: Baking
- Cuisine: Vegan, Western
Keywords: vegan pumpkin cake, pumpkin spice cake, dairy-free cake, vegan dessert, autumn cake, Halloween cake, dairy-free frosting, vegan buttercream
