Description
This Vegan Pumpkin Cake is a moist and flavorful dessert perfect for autumn or any occasion, featuring pumpkin puree and warm spices. It uses dairy-free milk and vegan butter for a completely plant-based treat, topped with a luscious maple cinnamon frosting. The cake is easy to prepare and bake, with options for gluten-free flour and decorative Biscoff pumpkins.
Ingredients
Dry Ingredients
- 3 cups (375g) all-purpose plain flour (or gluten-free flour for gluten-free option)
- 3 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt (optional)
- 1 cup (200g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 3-4 cups (300g-400g) powdered sugar / icing sugar (for frosting)
Wet Ingredients
- 15 ounces (425g) pumpkin puree (canned or homemade, not pumpkin pie filling)
- 1 1/2 cups (375g) dairy-free milk (room temperature)
- 2/3 cup (145g) neutral flavored oil (or 1/3 cup oil + 1/3 cup melted vegan butter)
- 1 tablespoon apple cider vinegar (or lemon juice, optional)
- 1 teaspoon vanilla extract
- 1 cup (225g) vegan block butter (room temperature, for frosting)
- 2-3 tablespoons (40-60g) maple syrup (for frosting)
Additional Ingredients
- Biscoff pumpkins (optional, for decorating)
- 3/4 teaspoon ground cinnamon (for frosting)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 355°F (180°C). Grease or line two 8-inch (20 cm) round cake pans with parchment paper to prevent sticking.
- Combine Wet Ingredients: In a large mixing bowl, whisk together pumpkin puree, dairy-free milk, oil (or oil and melted vegan butter), apple cider vinegar, and vanilla extract until smooth and well combined.
- Add Spices and Leaveners: Stir in pumpkin pie spice, ground cinnamon, baking powder, and baking soda to the wet mixture. Mix thoroughly to distribute spices evenly.
- Incorporate Dry Ingredients: Add the flour and salt to the bowl. Mix gently until just combined; some lumps are okay but avoid overmixing to prevent a dense cake.
- Divide Batter: Evenly pour the batter into the two prepared cake pans, smoothing the tops as needed.
- Bake the Cake: Place pans in the oven and bake for 33-38 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for 15-20 minutes. Then, transfer them to a wire cooling rack to cool completely before frosting.
- Prepare Frosting: Using a hand mixer or stand mixer with paddle or whisk attachment, beat vegan butter in a large bowl until pale and fluffy. Add powdered sugar and cinnamon. Beat on low speed to combine, then increase speed until light and fluffy. Gradually add maple syrup to reach desired sweetness and consistency. Chill the frosting until needed.
- Level the Cakes: If the cakes have domed tops, carefully slice off the domes with a serrated knife to create flat surfaces.
- Assemble the Cake: Place one cake layer on a serving plate, spread or pipe about ¾ cup of frosting evenly on top. Place the second cake layer over the first.
- Frost the Cake: Spread the remaining frosting evenly over the top and sides of the cake. Decorate with Biscoff pumpkins or desired toppings.
- Storage: Store the cake in an airtight container. In cool climates, keep at room temperature until serving. In warm climates, refrigerate and allow it to come to room temperature for 1 hour before serving. Leftovers keep up to 5 days refrigerated or 1 month frozen.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- Homemade pumpkin pie spice blend typically includes cinnamon, nutmeg, ginger, and cloves.
- Biscoff pumpkins are a decorative touch; alternatively, use other fall-themed edible decorations.
- Do not overmix the batter; small lumps are fine and help maintain a light texture.
- Letting the cake come to room temperature after refrigeration improves frosting texture and flavor.