This Vegan Pumpkin Spice Cake is the perfect treat for any occasion. Whether you’re celebrating a holiday or simply indulging in a sweet craving, this cake delivers a delightful combination of flavors and textures. Its moist and fluffy texture, combined with warm spices, will have everyone coming back for seconds. Plus, it features a luscious dairy-free cream cheese frosting that adds the perfect finishing touch!
Why You’ll Love This Recipe
- Delicious Flavor: The rich blend of spices like cinnamon, nutmeg, and cloves creates an irresistible pumpkin flavor.
- Easy to Make: With simple ingredients and straightforward steps, baking this cake is a breeze.
- Vegan-Friendly: Enjoy this cake without compromising dietary choices; it’s completely plant-based.
- Versatile Dessert: Perfect for Thanksgiving, birthdays, or even a cozy afternoon treat with tea.
- Impressive Presentation: Decorate with orange food gel and cocoa powder for a stunning look that impresses guests.
Tools and Preparation
To make your baking experience seamless, gather your essential tools before starting. These tools will help ensure your Vegan Pumpkin Spice Cake turns out perfect every time.
Essential Tools and Equipment
- Mixing bowls
- Measuring cups
- Electric mixer
- Spatula
- Baking pan
Importance of Each Tool
- Mixing bowls: Essential for combining ingredients thoroughly, ensuring even flavor distribution.
- Electric mixer: Saves time and effort while providing the perfect consistency for batters and frostings.
Ingredients
For the Cake
- 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
For the Frosting
- 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
Optional Topping
- Vegan caramel sauce
How to Make Vegan Pumpkin Spice Cake
Step 1: Prepare the Oven and Baking Pan
Preheat your oven to 180°C (350°F). Grease your baking pan with a little sunflower oil or line it with parchment paper.
Step 2: Make the Dairy-Free Milk Mixture
In a mixing bowl, combine the dairy-free milk and apple cider vinegar. Let it sit for about 5 minutes to create buttermilk-like consistency.
Step 3: Combine Dry Ingredients
In another bowl, whisk together the self raising flour, caster sugar, baking powder, bicarbonate of soda, ground cinnamon, ground cloves, ground nutmeg, and ground ginger until well mixed.
Step 4: Mix Wet Ingredients
Add the sunflower oil and pumpkin puree to the milk mixture. Mix well until fully combined using an electric mixer.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined. Do not over-mix; small lumps are okay.
Step 6: Bake the Cake
Pour the batter into your prepared baking pan. Bake in the preheated oven for approximately 30–35 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Frost
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Once cooled completely, prepare your frosting by creaming together dairy-free butter and cream cheese until smooth. Gradually add icing sugar and ground cinnamon until fluffy. Frost your cooled cake generously.
Now you have a delicious Vegan Pumpkin Spice Cake that everyone will love! Enjoy it on its own or with some vegan caramel sauce drizzled on top for an extra touch!
How to Serve Vegan Pumpkin Spice Cake
This Vegan Pumpkin Spice Cake is perfect for any occasion, from casual gatherings to festive celebrations. Here are some delightful ways to serve this delicious dessert.
With a Hot Beverage
- Coffee: Pair a slice with freshly brewed coffee for a warm, comforting treat.
- Spiced Tea: Enjoy it with a cup of spiced chai tea to enhance the cake’s flavors.
With Fresh Fruits
- Sliced Apples: Serve with thinly sliced apples for a refreshing crunch.
- Berries: Top with fresh berries to add a burst of color and tartness.
Festive Garnishes
- Vegan Whipped Cream: A dollop of vegan whipped cream adds extra creaminess.
- Chopped Nuts: Sprinkle chopped walnuts or pecans on top for added texture.
How to Perfect Vegan Pumpkin Spice Cake
Creating the ideal Vegan Pumpkin Spice Cake involves attention to detail. Here are some tips to ensure your cake turns out amazing every time.
- Use Room Temperature Ingredients: Ensure all ingredients, especially dairy-free milk and butter, are at room temperature for better mixing.
- Sift Dry Ingredients: Sifting flour and other dry ingredients helps avoid lumps and ensures even distribution.
- Don’t Overmix Batter: Mix until just combined to keep the cake light and fluffy.
- Monitor Baking Time: Keep an eye on the cake as it bakes; use a toothpick to check for doneness in the center.
- Cool Completely Before Frosting: Allow the cake to cool fully before applying frosting to avoid melting.
Best Side Dishes for Vegan Pumpkin Spice Cake
When serving Vegan Pumpkin Spice Cake, consider these delightful side dishes that complement its rich flavors.
- Vegan Vanilla Ice Cream: A scoop of creamy vanilla ice cream pairs perfectly with warm pumpkin spice cake.
- Cinnamon Sugar Roasted Nuts: Sweet and crunchy nuts provide a great contrast in texture and flavor.
- Fruit Salad: A light fruit salad can balance the richness of the cake while adding freshness.
- Caramelized Bananas: Serve warm caramelized bananas alongside the cake for an indulgent twist.
- Vegan Chocolate Mousse: Rich chocolate mousse creates a decadent combination with the spiced flavors of the cake.
- Chai-Spiced Oatmeal Cookies: These cookies echo the spices found in the cake, making them an excellent accompaniment.
Common Mistakes to Avoid
When making a Vegan Pumpkin Spice Cake, there are several common pitfalls that can affect the final result. Here are some mistakes to keep in mind.
- Using non-dairy milk without checking: Make sure to use unsweetened dairy-free milk to avoid altering the cake’s sweetness.
- Forgetting to measure ingredients correctly: Accurate measurements are crucial. Use a kitchen scale for precision to prevent a dense or dry cake.
- Not mixing well enough: Properly mix the wet and dry ingredients until just combined. Overmixing can lead to a tough texture.
- Ignoring oven temperature: Each oven is different. Always preheat your oven and consider using an oven thermometer for accuracy.
- Neglecting cooling time: Allow the cake to cool completely before frosting. This helps prevent the frosting from melting off.
Storage & Reheating Instructions
Refrigerator Storage
- Store any leftover Vegan Pumpkin Spice Cake in an airtight container.
- It can last up to 5 days in the refrigerator.
Freezing Vegan Pumpkin Spice Cake
- Wrap slices tightly in plastic wrap or aluminum foil before freezing.
- The cake can be frozen for up to 3 months.
Reheating Vegan Pumpkin Spice Cake
- Oven: Preheat your oven to 350°F (175°C) and place the cake on a baking sheet for about 10-15 minutes or until warmed through.
- Microwave: Heat individual slices for 20-30 seconds, checking frequently to avoid overheating.
- Stovetop: Place slices in a skillet over low heat, cover with a lid, and warm for about 5 minutes.
Frequently Asked Questions
Here are some common questions about making Vegan Pumpkin Spice Cake, along with their answers.
Can I use pumpkin puree instead of fresh pumpkin?
Yes, canned pumpkin puree works perfectly and saves time while maintaining great flavor.
How do I make Vegan Pumpkin Spice Cake gluten-free?
Substitute self-raising flour with a gluten-free flour blend that includes xanthan gum for better structure.
Can I add nuts or chocolate chips?
Absolutely! Feel free to customize your Vegan Pumpkin Spice Cake by adding walnuts or dairy-free chocolate chips for extra texture and flavor.
What makes this Vegan Pumpkin Spice Cake special?
The combination of spices and the creamy frosting gives this cake its unique flavor profile that everyone will love!
Final Thoughts
This Vegan Pumpkin Spice Cake is not only moist and delicious but also very versatile. You can customize it with various add-ins like nuts or chocolate chips, making it perfect for any occasion. Try this delightful recipe today, and enjoy every bite!
Vegan Pumpkin Spice Cake
Indulge in the warmth of autumn with our Vegan Pumpkin Spice Cake, a delightful dessert that captures the essence of the season. This moist and fluffy cake is infused with a rich blend of spices like cinnamon, nutmeg, and cloves, creating an irresistible treat that’s perfect for any occasion—from festive gatherings to cozy afternoons. Topped with a creamy dairy-free frosting, this cake is both visually stunning and deliciously satisfying. Whether served alongside your favorite hot beverage or garnished with fresh fruits and nuts, this cake is sure to impress your guests and satisfy your sweet cravings.
- Total Time: 55 minutes
- Yield: Serves 12 slices 1x
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)
Instructions
- Preheat oven to 180°C (350°F) and grease or line a baking pan.
- Combine dairy-free milk and apple cider vinegar; let sit for 5 minutes.
- In another bowl, whisk self-raising flour, caster sugar, baking powder, spices until well mixed.
- Mix sunflower oil and pumpkin puree into the milk mixture.
- Gradually combine wet and dry ingredients; mix until just combined.
- Pour batter into prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
- Cool the cake before frosting with whipped dairy-free butter and cream cheese mixture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Plant-based
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Ensure all ingredients are at room temperature for better mixing. Sift dry ingredients to avoid lumps. Customize by adding nuts or chocolate chips if desired.
