As the crisp autumn air settles in, nothing evokes the season quite like the comforting aroma of warm spices wafting through my kitchen. This Vegan Pumpkin Spice Cake is an absolute game-changer, blending moistness and flavor in every delightful bite. With its quick prep time and striking three-layer design, it’s perfect for everything from family gatherings to cozy evenings spent with friends. Plus, you won’t miss the dairy—this cake proves that plant-based baking can be both rich and satisfying. As we dive into this recipe, you’ll discover how effortlessly you can create a festive centerpiece that’ll have everyone clamoring for seconds. Ready to impress your loved ones with a slice of fall?
Why is this Vegan Pumpkin Spice Cake special?
Deliciously Moist: Thanks to pumpkin puree and dairy-free milk, each bite melts in your mouth, offering a delightful texture that’s hard to resist.
Simple Steps: Even beginner bakers can whip this up with ease, making it a fantastic way to dive into plant-based baking.
Festive Flavors: The warm spices of cinnamon, nutmeg, and ginger evoke a cozy autumn vibe that everyone will love.
Eye-Catching Design: The three-layered structure topped with adorable pumpkin decorations makes it perfect for any fall celebration, ensuring it’s the star of the dessert table.
Versatile Indulgence: Ideal for gatherings, this cake is perfect with a hot cup of tea or coffee, and can even be paired with a drizzle of vegan caramel sauce for an incredible treat.
Make sure to save a slice for yourself; this cake is a sure crowd-pleaser!
Vegan Pumpkin Spice Cake Ingredients
Nothing beats a homemade dessert like this one!
For the Cake
• Dairy-free milk – 480 ml gives the cake a moist texture.
• Apple cider vinegar – 2 teaspoons not only curdles the milk but enhances the flavor.
• Self-raising flour – 420 g creates a light and fluffy cake without the need for extra leavening.
• Caster sugar – 350 g sweetens the cake to perfection, balancing the spiciness.
• Baking powder – 1 teaspoon helps the cake rise beautifully.
• Bicarbonate of soda – 1 teaspoon works alongside the vinegar for optimal fluffiness.
• Ground cinnamon – 1½ tablespoons infuses warm, spicy goodness throughout.
• Ground cloves – 1 teaspoon adds depth to the flavor profile.
• Ground nutmeg – 2 teaspoons brings an extra layer of coziness.
• Ground ginger – ½ teaspoon provides a hint of warmth that complements the spices.
• Sunflower oil – 120 ml keeps the cake rich and moist.
• Pumpkin puree – 100 g is the star ingredient for the signature flavor of this vegan pumpkin spice cake.
For the Frosting
• Dairy-free block butter – 400 g ensures a creamy, rich frosting.
• Dairy-free cream cheese – 80 g adds that tangy richness that pairs well with the spices.
• Icing sugar – 360 g sweetens the frosting to perfection, with a smooth finish.
• Ground cinnamon – 1 teaspoon in the frosting mirrors the cake's flavors for a cohesive taste.
For the Decor
• Orange food gel – A little goes a long way to achieve festive pumpkin colors.
• Cocoa powder – For a rich contrast, adding touches of brown to your decorations.
• Vegan caramel sauce (optional) – A drizzle adds a delightful finishing touch, if desired.
Step‑by‑Step Instructions for Vegan Pumpkin Spice Cake
Step 1: Preheat and Prepare Tins
Preheat your oven to 180 degrees Celsius fan. While the oven warms up, line three 8-inch loose base cake tins with greaseproof paper to prevent sticking—this will make removing the cakes much easier later on.
Step 2: Curate the Milk Mixture
In a medium bowl, combine 480 ml of dairy-free milk with 2 teaspoons of apple cider vinegar. Whisk them vigorously until well combined and set aside for about 10 minutes to curdle; this will create a buttermilk effect that adds moisture to your Vegan Pumpkin Spice Cake.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, sift together 420 g of self-raising flour, 350 g of caster sugar, 1 teaspoon of baking powder, 1 teaspoon of bicarbonate of soda, and your warm spices: 1½ tablespoons of ground cinnamon, 1 teaspoon of ground cloves, 2 teaspoons of ground nutmeg, and ½ teaspoon of ground ginger. Mix well to ensure everything is evenly distributed.
Step 4: Combine Wet Ingredients
Add 120 ml of sunflower oil and 100 g of pumpkin puree to the curdled milk mixture you set aside earlier. Whisk these ingredients together until they are fully combined, creating a rich and flavorful base for your cake.
Step 5: Unite Wet and Dry Mixtures
Pour the wet ingredients into the bowl with your mixed dry ingredients. Using a spatula, gently fold the mixture together until just combined, being careful not to over-mix; a few lumps are perfectly fine, and this will guarantee your Vegan Pumpkin Spice Cake remains moist.
Step 6: Distribute the Batter
Evenly divide the cake batter among your lined cake tins, ensuring a consistent distribution. Once filled, gently tap each tin on the worktop to release any trapped air bubbles, which helps your cakes rise evenly during baking.
Step 7: Bake the Cakes
Place the tins in your preheated oven and bake for 25-30 minutes. Your cakes are ready when a knife or skewer inserted in the center comes out clean, and they spring back when lightly touched.
Step 8: Cool the Cakes
Allow your cakes to cool in the tins for about 5 minutes before transferring them to a cooling rack. Let them cool completely to room temperature, as this will make frosting much easier and prevent melting.
Step 9: Prepare the Frosting
In a mixing bowl, add 400 g of dairy-free block butter and 80 g of dairy-free cream cheese. Whip them together on medium speed until creamy and well combined, creating a smooth and rich frosting for your Vegan Pumpkin Spice Cake.
Step 10: Add Sugar and Spice
Sift in 360 g of icing sugar and 1 teaspoon of ground cinnamon into the whipped mixture. Continue whipping on high speed for about 5 minutes until the frosting is fluffy, light, and sweet—perfect for that autumn vibe!
Step 11: Build the Cake Layers
Place the first cooled cake layer on a serving plate. Spread a dollop of buttercream evenly on top; you can either dollop or pipe it for a beautiful finish, ensuring your cake layers are rich and delicious.
Step 12: Create a Caramel Well
(Optional) Using the back of a spoon, create a small well in the middle of the buttercream and add 1-2 tablespoons of vegan caramel sauce. This extra layer of flavor adds an exciting twist to your Vegan Pumpkin Spice Cake.
Step 13: Stack and Coat
Add the second cake layer on top and repeat the buttercream spreading. Then, place the third cake layer, and cover all layers with a thin layer of buttercream to create a crumb coat, which helps to seal in any crumbs.
Step 14: Chill for Stability
Refrigerate the frosted cake for 10-15 minutes so that the crumb coat sets, making the final frosting layer smooth and professional for your stunning Vegan Pumpkin Spice Cake.
Step 15: Frost the Cake
Once chilled, apply a thicker, final coat of frosting, smoothing the edges with a cake scraper. This beautiful finish is a delightful canvas for your creative decorations.
Step 16: Pipe the Decorations
Fill a piping bag fitted with a star tip with some of your frosting and pipe a decorative swirl around the top edge of the cake. This elegant touch makes your Vegan Pumpkin Spice Cake visually appealing.
Step 17: Color and Create
Divide your remaining frosting into two bowls; color one with orange food gel and cocoa powder for vibrant orange frosting, while adding cocoa powder to the other for a rich brown frosting. This will elevate your cake’s festive look.
Step 18: Pipe the Pumpkins
Using the orange frosting, pipe little pumpkin shapes around the base of the cake and finish with brown stalks. These adorable decorations not only enhance the presentation but also celebrate the autumn season.
Step 19: Final Touches
(Optional) For an extra festive flourish, pipe mini pumpkins along the top edge of the cake. Slice into this gorgeous Vegan Pumpkin Spice Cake and enjoy the deliciousness you've created!
Vegan Pumpkin Spice Cake Variations
Feel free to explore these delightful twists that will make your Vegan Pumpkin Spice Cake uniquely yours!
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Gluten-Free: Substitute the self-raising flour with a gluten-free blend to cater to gluten sensitivities. This allows everyone to indulge without worry!
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Nutty Flavor: Add ½ cup of finely chopped walnuts or pecans into the batter for a delightful crunch and depth of flavor. The nuts pair wonderfully with the warm spices.
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Pumpkin Pie Spice: Swap the warm spices for 3 tablespoons of pumpkin pie spice for an extra burst of flavor that screams fall.
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Chocoholic's Dream: Fold in ½ cup of vegan chocolate chips to the batter for a rich, chocolaty twist. This makes each bite even more irresistible!
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Maple Buttercream: Instead of traditional frosting, use maple syrup to sweeten your buttercream for a sweet, earthy twist that perfectly complements the pumpkin.
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Spicy Kick: Add ¼ teaspoon of cayenne pepper or chili powder to the dry ingredients for a surprising hint of heat that balances the sweetness.
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Fruit Additive: Incorporate ½ cup of applesauce or mashed bananas into the batter for added moisture and a fruitier flavor profile. These additions can enhance the cake's texture beautifully!
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Coconut Deliciousness: Replace sunflower oil with 120 ml of melted coconut oil for a tropical flair that subtly shifts the flavor and aroma of your Vegan Pumpkin Spice Cake.
These variations will not only make your cake special but also reflect your unique style and flavor preferences. Don't forget to accompany your delectable cake with a warm cup of chai or a soothing Herbal tea; the pairing makes for a lovely cozy afternoon. Enjoy customizing!
Expert Tips for Vegan Pumpkin Spice Cake
Use Fresh Pumpkin: Make sure to use quality pumpkin puree for the best flavor. Store-bought can work, but homemade is unmatched!
Avoid Over-mixing: When combining your wet and dry ingredients, mix just until incorporated. Over-mixing can lead to a dense cake instead of the light, fluffy Vegan Pumpkin Spice Cake you want.
Cool Before Frosting: Ensure your cakes are completely cooled before frosting. If they're warm, the frosting may melt, making it harder to achieve that smooth, finished look.
Adjust Sweetness: Taste your frosting! If it's too sweet for your liking, add a pinch of salt to balance the flavors perfectly.
Creative Decorations: Have fun with the decorations! Use cookie cutters to create fun shapes or use different colors to make your Vegan Pumpkin Spice Cake even more festive.
Make Ahead Options
These Vegan Pumpkin Spice Cakes are perfect for meal prep enthusiasts! You can prepare the cake layers up to 3 days in advance; simply bake them, let them cool completely, and then wrap each layer tightly in plastic wrap before refrigerating. The frosting can also be made 24 hours ahead; store it in an airtight container in the fridge for optimal freshness. When you’re ready to serve, allow the frosting to come to room temperature for easier spreading before assembling the cake. Just layer the chilled cakes with cream cheese frosting and your favorite decorations, and you’ll have a stunning dessert with minimal effort, making busy weeknights feel special!
What to Serve with Vegan Pumpkin Spice Cake
As you slice into this aromatic delight, imagine warm gatherings filled with laughter and comforting flavors that make everyone feel at home.
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Creamy Coconut Whipped Topping: A light, fluffy accompaniment that adds a luscious sweetness, perfectly balancing the rich spices in the cake.
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Spiced Apple Compote: This warm, cinnamon-laden mixture enhances the autumn experience with its tart and sweet notes, an ideal pairing that hugs the cake.
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Ginger Snap Cookies: The crunch and zip of these cookies provide a delightful textural contrast, making every bite a celebration of flavors and sensations.
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Maple Glazed Pecans: These nutty, caramelized treats bring a crunchy texture that complements the cake’s softness, adding a savory twist that's hard to resist.
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Chai Latte: The warm spices of chai echo the flavors of your vegan pumpkin spice cake, making it a heartwarming drink to sip alongside dessert.
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Hot Chocolate with Almond Milk: Rich and velvety, this beverage's chocolatey notes enhance the cake's warmth while offering a cozy, comforting experience.
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Cinnamon Sugar Doughnuts: These fluffy treats are perfect for dipping into your favorite hot drink, adding a playful element to your dessert spread.
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Fresh Orange Slices: The refreshing citrus cuts through the richness of the cake, adding a bright flavor that balances the sweetness beautifully.
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Vegan Ice Cream: A scoop of creamy vanilla or spiced flavor creates a delightful contrast to the cake, offering a refreshing dessert experience perfect for sharing.
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Pumpkin Spice Latte: Keep the theme strong with this popular beverage, as its spices harmonize wonderfully with the cake, creating a seasonal treat you'll adore.
Storage Tips for Vegan Pumpkin Spice Cake
Room Temperature: Keep the cake covered at room temperature for up to 3 days. This helps maintain its moisture and flavor while preventing it from drying out.
Fridge: For longer storage, place the cake in an airtight container in the fridge for up to 5 days. Chilling enhances the flavors—just be sure to bring it to room temperature before serving for the best taste!
Freezer: If you want to save some for later, wrap the cooled cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before frosting or serving.
Reheating: If you’ve frozen slices, reheat gently in the microwave for 15-20 seconds or enjoy cold for a delightful treat in any season with your Vegan Pumpkin Spice Cake!
Vegan Pumpkin Spice Cake Recipe FAQs
What is the best way to select ripe pumpkin for this recipe?
Absolutely! If you decide to use fresh pumpkin instead of canned puree, look for smaller, sugar pumpkins—these are sweeter and have less water content, making them perfect for baking. They should feel heavy for their size, with a firm skin that has a rich orange color. Avoid any with dark spots or blemishes.
How should I store the Vegan Pumpkin Spice Cake?
For optimal freshness, keep your cake covered at room temperature for up to 3 days. If not consumed within that timeframe, transfer it to an airtight container and refrigerate for up to 5 days. Chilling can enhance the flavors! Just remember to let it sit at room temperature for about 30 minutes before serving.
Can I freeze the Vegan Pumpkin Spice Cake for later enjoyment?
Yes, you can! To freeze, wrap the completely cooled cake layers tightly in plastic wrap and then place them in a freezer-safe bag. They can be stored for up to 3 months. When you're ready to enjoy your cake again, simply thaw in the fridge overnight or leave it at room temperature for a few hours before frosting or slicing.
What should I do if my cake doesn’t rise properly?
Very concerning! If your Vegan Pumpkin Spice Cake doesn’t rise, it could be due to expired baking powder or bicarbonate of soda. Make sure to check the dates on your leavening agents before baking. Also, be cautious not to over-mix the batter; this can deflate the bubbles needed for rising. Lastly, ensure your oven temperature is accurate by using an oven thermometer for perfection!
Can I make substitutions for allergies in this recipe?
Absolutely! If you or your guests have allergies, you can substitute the dairy-free butter and cream cheese with sunflower or coconut-based alternatives. For nut allergies, ensure that the dairy-free products are nut-free. Just double-check any labels to confirm they meet your dietary needs!
How do I ensure that my frosting holds its shape?
To achieve a stable frosting, make sure your Vegan Pumpkin Spice Cake layers are completely cooled before applying it. Additionally, whip the frosting until it’s light and fluffy—this will help it stay firm. If you live in a warm climate, chill your frosted cake for about 10-15 minutes before serving to ensure the frosting is set!
Delicious Vegan Pumpkin Spice Cake to Warm Your Heart
Equipment
- Mixing bowls
- Whisk
- Spatula
- 8-inch cake tins
- Piping Bag
Ingredients
For the Cake
- 480 ml dairy-free milk for moisture
- 2 teaspoons apple cider vinegar curdles milk
- 420 g self-raising flour for lightness
- 350 g caster sugar to sweeten
- 1 teaspoon baking powder helps cake rise
- 1 teaspoon bicarbonate of soda for fluffiness
- 1.5 tablespoons ground cinnamon spice flavor
- 1 teaspoon ground cloves adds depth
- 2 teaspoons ground nutmeg cozy flavor
- 0.5 teaspoon ground ginger adds warmth
- 120 ml sunflower oil keeps moist
- 100 g pumpkin puree main flavor
For the Frosting
- 400 g dairy-free block butter for creaminess
- 80 g dairy-free cream cheese adds tang
- 360 g icing sugar sweetens frosting
- 1 teaspoon ground cinnamon for spice
For the Decor
- orange food gel for color
- cocoa powder for contrast
- 1-2 tablespoons vegan caramel sauce optional drizzle
Instructions
Preparation
- Preheat your oven to 180 degrees Celsius fan and line three 8-inch cake tins with greaseproof paper.
- In a medium bowl, combine dairy-free milk and apple cider vinegar. Set aside for 10 minutes to curdle.
- In a large mixing bowl, sift together self-raising flour, caster sugar, baking powder, bicarbonate of soda, and the spices.
- Add sunflower oil and pumpkin puree to the curdled milk mixture, whisk together.
- Fold the wet ingredients into the dry ingredients until just combined.
- Evenly divide the cake batter among the lined tins.
- Bake for 25-30 minutes until a skewer comes out clean.
- Allow cakes to cool in tins for 5 minutes, then transfer to a cooling rack.
Frosting and Decoration
- In a mixing bowl, whip together dairy-free butter and cream cheese until smooth.
- Sift in icing sugar and ground cinnamon, then whip again until fluffy.
- Stack the cooled cake layers, spreading buttercream in between and optionally adding vegan caramel sauce.
- Apply a thin crumb coat of frosting all over the cake and refrigerate for 10-15 minutes.
- Frost the cake with a thicker layer and smooth the edges.
- Pipe decorative swirls around the top edge and create pumpkin shapes at the base.
- Finish with any additional decorative touches, like mini pumpkins.
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