As the leaves begin to turn and the air gets crisp, I find myself craving the cozy flavors of fall. Enter my Creamy Vegan Pumpkin Spice Cake, a delightful nod to the season that’s not only eggless and dairy-free but also incredibly moist and inviting. The warm spices of cinnamon, nutmeg, and cloves mingle beautifully with luscious pumpkin puree, creating a treat that feels like a warm hug on a chilly day. Topped with a whipped vegan cream cheese frosting and a drizzle of irresistible caramel, this cake transforms any gathering into a festive celebration. Plus, it’s perfect for those who crave homemade goodness without the hassle of complicated ingredients! Are you ready to fill your kitchen with the heavenly aroma of fall? Let’s dive into this delightful recipe!
Why is this Vegan Pumpkin Spice Cake irresistible?
Delightful Flavor: The warm spices of cinnamon, nutmeg, and cloves blend beautifully with pumpkin puree, creating a cake bursting with cozy fall flavors.
Moist and Fluffy: You’ll love how this recipe yields an incredibly moist and fluffy cake, making each bite feel indulgent yet light.
Easy to Make: With simple ingredients and straightforward instructions, you don’t need to be a pro to whip up this delightful treat.
Crowd-Pleasing Appeal: Perfect for gatherings, this cake is sure to impress both vegans and non-vegans alike, making it a hit at any occasion.
Customizable: Feel free to experiment with different spices or frostings to personalize it to your taste! For a fun twist, check out my ideas for Enchanting Barbie Cake options that will keep your guests guessing.
Get ready to cozy up with this standout Vegan Pumpkin Spice Cake!
Vegan Pumpkin Spice Cake Ingredients
For the Cake
• Dairy-Free Milk – Provides moisture and is essential for making vegan buttermilk; substitutes like almond or soy milk work well.
• Apple Cider Vinegar – Helps create the vegan buttermilk that makes the cake extra soft; can be swapped with lemon juice.
• Self-Raising Flour – Essential for structure; all-purpose flour mixed with baking powder can substitute.
• Caster Sugar – Adds sweetness and promotes a smooth batter; granulated sugar can be a replacement.
• Baking Powder & Bicarbonate of Soda – These leavening agents work together to help the cake rise beautifully.
• Ground Cinnamon, Cloves, Nutmeg, Ginger – These spices give the cake its classic pumpkin spice flavor; feel free to adjust for your preference.
• Sunflower Oil – Contributes moisture and richness; can be replaced with any neutral oil like canola or vegetable oil.
• Pumpkin Puree – The star ingredient! Provides flavor, moisture, and color; use apple puree for a unique twist.
For the Frosting
• Dairy-Free Block Butter – The main ingredient for creaminess in the frosting; opt for a high-quality dairy-free butter.
• Dairy-Free Cream Cheese – Adds a tangy flavor and luscious texture; substitute with blended silken tofu for a low-fat option.
• Icing Sugar – Sweetens the frosting while providing thickness; you can also powder granulated sugar to use.
• Ground Cinnamon – Enhances the frosting’s flavor, adding warmth.
• Food Coloring (Orange, Cocoa Powder) – Use for decorative piping if you want to create cute pumpkin designs.
Dive into this easy and satisfying Vegan Pumpkin Spice Cake, and revel in the deliciousness of fall flavors!
Step‑by‑Step Instructions for Vegan Pumpkin Spice Cake
Step 1: Preheat the Oven and Prepare Tins
Preheat your oven to 180°C (356°F). While the oven is heating up, take three 8-inch cake tins and line them with greaseproof paper to ensure your Vegan Pumpkin Spice Cake comes out easily after baking. This step is crucial for achieving that perfect, moist cake texture without sticking.
Step 2: Make Vegan Buttermilk
In a small bowl, mix the dairy-free milk with apple cider vinegar, allowing it to sit for about 10 minutes. This mixture creates a vegan buttermilk that helps to give your cake its soft texture. You’ll be able to tell it’s ready when it looks slightly thickened and curdled—an essential base for your cake.
Step 3: Combine Dry Ingredients
In a large mixing bowl, sift together the self-raising flour, caster sugar, baking powder, bicarbonate of soda, and warm spices like cinnamon, nutmeg, and cloves. This blending of dry ingredients creates a well-aerated base for your Vegan Pumpkin Spice Cake and evenly distributes all the flavors for a deliciously spiced finish.
Step 4: Mix Wet Ingredients
In a separate bowl, combine the sunflower oil, pumpkin puree, and your prepared vegan buttermilk. Mix these ingredients well until everything is evenly combined. The pumpkin puree will not only bring moisture but also a lovely color to this delightful cake, adding to its autumn appeal.
Step 5: Combine Wet and Dry Mixtures
Pour the wet mixture into the bowl with your sifted dry ingredients. Gently fold the two together using a spatula until just combined—be careful not to overmix, as you want your cake to remain light and fluffy. The batter should be smooth, rich, and slightly thick, ideal for a moist Vegan Pumpkin Spice Cake.
Step 6: Divide and Tap Batter
Divide the cake batter equally among the lined cake tins. Once filled, give each tin a gentle tap on the counter to release any trapped air bubbles, ensuring an even rise. This is an important step to achieve a beautiful, level cake that is easy to layer later on.
Step 7: Bake the Cakes
Place the tins in the center of your preheated oven and bake for 25-30 minutes. You’ll know the cakes are done when a skewer inserted in the center comes out clean, and the tops are springy to the touch. Once baked, allow the cakes to cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
Step 8: Prepare the Frosting
For the frosting, in a mixing bowl, whip together the dairy-free butter and dairy-free cream cheese until creamy and fully combined. Gradually add in the icing sugar and ground cinnamon, mixing on high speed for about 5 minutes until you achieve a light and fluffy frosting. This creamy frosting is the perfect complement to your Vegan Pumpkin Spice Cake.
Step 9: Layer the Cake
Once your Vegan Pumpkin Spice Cake layers are completely cool, place one layer on a cake stand or plate. Spread a generous amount of frosting between each layer, adding caramel if desired for an extra treat. The soft frosting enhances the flavors and adds a creamy texture that perfectly balances the spiced cake.
Step 10: Crumb Coat and Chill
Apply a thin layer of frosting around the outer sides and top of the cake to create a crumb coat. This helps catch any loose crumbs and smoothes the surface for a clean finish. Chill the cake in the refrigerator for about 10-15 minutes to set the crumb coat, which prepares it for the final frosting layer.
Step 11: Final Frosting and Decoration
Once the crumb coat is set, apply a thicker layer of frosting all over the cake, smoothing it out for a beautiful finish. Use food coloring to pipe decorative pumpkins or any autumn-themed designs on the cake as a charming final touch. This delightful presentation will surely impress anyone who sees (and tastes) your Vegan Pumpkin Spice Cake!
What to Serve with Creamy Vegan Pumpkin Spice Cake
As autumn settles in, complement this moist vegan delight with accompaniments that enhance its warm, spiced flavors while creating a cozy dining experience.
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Spiced Chai Latte: The rich, warm spices of chai echo the cake’s flavors, making every sip and bite a harmonious experience.
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Apple Crisp: A warm apple crisp with a hint of cinnamon provides a contrasting texture, adding a lovely crunch alongside the cake’s softness.
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Caramel Drizzle: Add a drizzle of homemade caramel on top for a luxurious finish. It accentuates the cake’s sweetness and enhances the overall indulgence.
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Whipped Coconut Cream: Light and fluffy coconut cream offers a creamy counterpoint to the cake, while also staying within vegan boundaries.
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Pecans or Walnuts: Toasted nuts lend a delightful crunch and earthiness, beautifully offsetting the cake’s moistness and sweetness.
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Vegan Vanilla Ice Cream: Serve a scoop of creamy vegan vanilla ice cream for a classic pairing. The cold creaminess perfectly complements the warmth of the cake.
Creating a full meal experience around your Vegan Pumpkin Spice Cake elevates every occasion!
Make Ahead Options
These Vegan Pumpkin Spice Cake preparations are perfect for busy home cooks looking to save time during the fall rush! You can bake the cake layers up to 24 hours in advance. After fully cooling, wrap each layer tightly in plastic wrap and refrigerate to maintain their moist texture. The frosting can also be prepared up to 3 days ahead; store it in an airtight container in the fridge. When you’re ready to serve, simply layer the frosting between the cold cake layers, apply a crumb coat, and allow it to sit for about 10-15 minutes before adding the final frosting details. This way, you’ll have a delightful Vegan Pumpkin Spice Cake ready to impress your guests with minimal effort on the big day!
Vegan Pumpkin Spice Cake Variations
Feel free to play around with this recipe and add your personal touch, creating a delightful experience with every bite!
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Spice Swap: Try substituting the spices with a gingerbread spice mix for a festive twist. The familiar warmth of gingerbread will give your cake a cozy holiday flair.
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Fruity Variation: Use mashed bananas or unsweetened applesauce instead of pumpkin puree for a fruity cake. This lovely change adds a new dimension of flavor to your dessert!
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Nutty Boost: Add finely chopped walnuts or pecans into the batter. Their crunch will pair wonderfully with the moistness, providing a satisfying texture in each bite.
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Chocolate Infusion: Incorporate cocoa powder into the batter for a rich, chocolatey flavor. A chocolate lover’s dream, this version balances the spiciness of pumpkin with indulgent chocolate bliss.
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Maple Frosting: Swap the frosting for a maple-flavored one by using maple syrup instead of icing sugar and integrating it into a vegan butter mix. The result is a sweet, rich topping!
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Enhanced Caramel: Drizzle extra caramel sauce on top of the finished cake for an added gooey delight. Layering caramel between cake tiers will create a luscious surprise.
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Coconut Cream Frosting: Use coconut cream instead of cream cheese for a tropical twist on the frosting. This lightens the texture while introducing a subtle sweetness, perfect for summer parties.
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Gluten-Free Option: Substitute self-raising flour with a gluten-free blend to make this cake accessible to those with dietary restrictions. Don’t forget to adjust with extra baking powder for a delightful rise!
No matter how you decide to customize your Vegan Pumpkin Spice Cake, each version celebrates the beauty of fall flavors in its unique way. Happy baking!
Expert Tips for Vegan Pumpkin Spice Cake
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Cooling is Key: Allow your cakes to cool completely before frosting. This prevents slippery layers and helps maintain that picture-perfect finish.
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Whip for Smoothness: For a silky-smooth frosting, whip it longer to incorporate more air. This also helps the Vegan Pumpkin Spice Cake look irresistible!
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Flour Matters: If using gluten-free flour, ensure it’s a blend that includes a leavening agent or add extra baking powder for the right texture.
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Measuring Ingredients: Accurately measure your ingredients, especially the flour; fluff it up and spoon it into the measuring cup for the best results.
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Spice It Up: Feel free to adjust the spices to elevate the flavor profile. A pinch of allspice or even cardamom can offer a delightful twist to your cake!
How to Store and Freeze Vegan Pumpkin Spice Cake
Fridge: Keep the Vegan Pumpkin Spice Cake in a sealed container in the fridge for up to 3 days. This helps retain its moisture while keeping it fresh and delicious.
Freezer: Wrap individual slices in plastic wrap or foil and place them in an airtight container. They can be frozen for up to 3 months; just thaw at room temperature before serving.
Reheating: If you prefer a warm slice, microwave for 10-15 seconds until heated through, but avoid overheating to preserve the moist texture.
Room Temperature: If consuming within a day, you can leave the cake at room temperature. Just cover it to prevent it from drying out or absorbing other odors.
Vegan Pumpkin Spice Cake Recipe FAQs
What type of dairy-free milk works best for this recipe?
Absolutely! I recommend using almond or soy milk for creating the vegan buttermilk, as they provide optimal moisture and flavor. Make sure to let it sit with apple cider vinegar for about 10 minutes to get that perfect, thickened consistency.
How should I store the Vegan Pumpkin Spice Cake?
Keep your Vegan Pumpkin Spice Cake in a sealed container in the refrigerator for up to 3 days. If you want the best flavor, allow it to sit at room temperature for about 20–30 minutes before serving so it can regain some of its fluffiness.
Can I freeze the Vegan Pumpkin Spice Cake?
Yes, you can! To freeze, slice the cake and wrap each piece in plastic wrap or foil, then place them in an airtight container. This way, it can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw it at room temperature before serving.
What if my cake doesn’t rise properly?
Very important! If your cake doesn’t rise, check the freshness of your baking powder and bicarbonate of soda. Make sure they haven’t expired. Also, take care not to overmix when combining wet and dry ingredients, as that can lead to a denser cake.
Can I use other spices instead of pumpkin spice?
Yes, the more the merrier! You could try using a mix of allspice and gingerbread spices for a unique flavor twist. Feel free to customize it based on what you have on hand or your taste preference!
Is this cake safe for those with allergies?
This cake is vegan and free from dairy and eggs, making it safer for many with those specific allergies. However, always check individual ingredient labels to ensure no cross-contamination occurs, especially if someone has severe allergies.
Cozy Up with Moist Vegan Pumpkin Spice Cake Delight
Ingredients
Equipment
Method
- Preheat your oven to 180°C (356°F) and line three 8-inch cake tins with greaseproof paper.
- In a small bowl, mix the dairy-free milk with apple cider vinegar and let sit for about 10 minutes to create vegan buttermilk.
- In a large mixing bowl, sift together the self-raising flour, caster sugar, baking powder, bicarbonate of soda, cinnamon, nutmeg, and cloves.
- In another bowl, combine sunflower oil, pumpkin puree, and vegan buttermilk; mix until combined.
- Pour the wet mixture into the dry ingredients and gently fold until just combined.
- Divide the batter among the lined cake tins and tap gently to release air bubbles.
- Bake for 25-30 minutes, or until a skewer comes out clean. Allow to cool in tins for a few minutes before transferring to a wire rack.
- For the frosting, whip together dairy-free butter and cream cheese until smooth. Gradually add icing sugar and cinnamon, mixing for about 5 minutes.
- Once cooled, layer the cakes with frosting in between and drizzle with caramel if desired.
- Apply a thin crumb coat of frosting, chill for 10-15 minutes, then apply final frosting layer and decorate as desired.
