Vegan Pumpkin Spice Cake with Cinnamon Frosting and Decorated Pumpkins Recipe

Introduction

This Vegan Pumpkin Spice Cake is a delightful autumn treat that’s moist, flavorful, and completely plant-based. Packed with warm spices and pumpkin puree, it’s perfect for cozy gatherings or anytime you crave a comforting dessert.

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
• 1½ tablespoons ground cinnamon
• 1 teaspoon ground cloves
• 2 teaspoons ground nutmeg
• ½ teaspoon ground ginger
• 120ml sunflower oil
• 100g pumpkin puree
• 400g dairy-free block butter
• 80g dairy-free cream cheese
• 360g icing sugar
• 1 teaspoon ground cinnamon (for frosting)
• Orange food gel
• Cocoa powder
• Vegan caramel sauce (optional)

Instructions

1. Step 1: Preheat your oven to 180°C fan and line three 8-inch loose base or push-up cake tins with greaseproof paper. If you have fewer tins, bake the cakes one at a time, covering unused batter to keep it fresh.
2. Step 2: In a bowl, combine the dairy-free milk with apple cider vinegar and whisk well. Set aside for 10 minutes to curdle, creating a vegan ‘buttermilk’.
3. Step 3: Sift the flour, caster sugar, baking powder, bicarbonate of soda, cinnamon, cloves, nutmeg, and ginger into a large mixing bowl and mix to combine.
4. Step 4: Add the sunflower oil and pumpkin puree to the vegan buttermilk and whisk together.
5. Step 5: Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Step 6: Divide the batter evenly among the lined cake tins. Tap the tins gently on the counter to release air bubbles.
7. Step 7: Bake in the center of the oven for 25–30 minutes, until a skewer inserted comes out clean and the cakes are springy to the touch.
8. Step 8: Cool the cakes in their tins for a short time, then transfer to a rack to cool completely. Store in a sealed container until ready to frost.
9. Step 9: For the frosting, whip the dairy-free butter and cream cheese in a large bowl until creamy using a stand or hand mixer.
10. Step 10: Sift in the icing sugar and cinnamon, then whip on high speed for about 5 minutes until light and fluffy.
11. Step 11: Place one cake layer on a serving plate. Spread or pipe a layer of frosting evenly atop. Optionally, create a well in the center and fill with 1-2 tablespoons of vegan caramel sauce.
12. Step 12: Add the second cake layer, pressing gently to adhere, then add the third. Apply a thin layer of frosting all over the cake to crumb coat it.
13. Step 13: Chill the cake in the fridge for 10–15 minutes to set the crumb coat.
14. Step 14: Remove from fridge and spread a thicker, final layer of frosting. Smooth edges with a cake scraper for a clean finish.
15. Step 15: Using a piping bag fitted with a star tip nozzle, pipe swirls of white frosting around the cake’s top edge.
16. Step 16: Divide leftover frosting into two bowls. Color one with orange food gel and a dash of cocoa powder to make a deep orange shade. Add cocoa powder to the other bowl for chocolate-colored frosting.
17. Step 17: Pipe small pumpkins all over the cake with the orange frosting, then use the chocolate frosting to add stalks atop the pumpkins. Pipe mini pumpkins on the cake’s top edge if desired.
18. Step 18: Slice and enjoy your festive vegan pumpkin spice cake!

Tips & Variations

• Use canned pumpkin puree for convenience and consistent texture.
• To enhance spice flavor, toast whole spices and grind fresh before adding.
• For a nutty twist, fold in chopped walnuts or pecans into the batter.
• If vegan caramel sauce isn’t available, try drizzling maple syrup as a sweet alternative.
• Ensure all dairy-free ingredients are truly vegan by checking labels carefully.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature for 30 minutes before serving for the best texture. The unfrosted cake layers can be wrapped well and frozen for up to 2 months; thaw fully before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of dairy-free milk?

Yes, you can substitute regular milk if you are not vegan. Just add the apple cider vinegar to make the buttermilk and proceed as directed.

How can I make the cake gluten-free?

Replace the self-raising flour with a gluten-free self-raising flour blend, ensuring it contains xanthan gum or similar stabilizers for best results.

Vegan Pumpkin Spice Cake with Cinnamon Frosting and Decorated Pumpkins Recipe

Print Recipe

★★★★★

4.5 from 265 reviews

This Vegan Pumpkin Spice Cake is a moist, flavorful dessert perfect for autumn or any time you crave warm spices and pumpkin. Made with dairy-free ingredients and a rich pumpkin puree blend, this cake is topped with a creamy vegan buttercream frosting flavored with cinnamon, decorated with cute piped pumpkin designs for a festive touch.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 1 three-layer 8-inch cake (serves 12) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

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

Decoration Ingredients

• Orange food gel
• Cocoa powder
• Vegan caramel sauce (optional)

Instructions

1. Prepare the Cake Tins: Preheat your oven to 180°C fan and line three 8-inch loose base/push-up cake tins with greaseproof paper. If you only have one tin, bake the cakes separately, covering the unused batter until ready.
2. Create Vegan Buttermilk: In a bowl, whisk together the dairy-free milk and apple cider vinegar until combined. Set aside for 10 minutes to curdle, mimicking buttermilk.
3. Mix Dry Ingredients: Sift together the self-raising flour, caster sugar, baking powder, bicarbonate of soda, ground cinnamon, ground cloves, ground nutmeg, and ground ginger in a large bowl. Mix well.
4. Combine Wet Ingredients: Add sunflower oil and pumpkin puree to the curdled vegan buttermilk and whisk thoroughly.
5. Make the Batter: Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Fill Cake Tins: Divide the batter equally among the lined tins. Tap the tins on the counter to release air bubbles.
7. Bake the Cakes: Place tins in the center of the preheated oven and bake for 25-30 minutes. Cakes are done when a skewer inserted comes out clean and tops are springy.
8. Cool the Cakes: Transfer cakes to a cooling rack, remove from tins when slightly warm, and cool completely before frosting. Store in a sealed container until ready.
9. Make the Frosting: Using a stand or hand mixer with a balloon whisk attachment, whip dairy-free butter and cream cheese together until creamy.
10. Add Sugar and Cinnamon: Sift in icing sugar and ground cinnamon. Whip on high for 5 minutes to incorporate fully and achieve a fluffy texture.
11. Assemble the Cake: Place the first cake layer on a serving plate. Spread or pipe buttercream evenly over the surface.
12. Add Optional Center Filling: Make a well in the buttercream and fill with 1-2 tablespoons vegan caramel sauce if desired.
13. Layer Cakes: Place the second cake on top gently, repeat with the third layer. Apply a thin layer of buttercream all over the cake for a crumb coat.
14. Chill Crumb Coat: Refrigerate for 10-15 minutes to set the crumb coat.
15. Apply Final Frosting: Remove cake from fridge and add a thicker, even final coat of buttercream. Use a cake scraper to smooth the edges.
16. Pipe White Frosting Swirls: Fill a piping bag with white frosting fitted with a star tip nozzle and pipe swirls around the top edge of the cake.
17. Prepare Colored Frostings: Divide leftover frosting into two bowls. Color one with orange food gel and cocoa powder to get a deep orange shade. Mix cocoa powder into the other for chocolate-colored frosting.
18. Decorate with Pumpkins: Pipe little pumpkins scattered around the cake using the orange frosting. Use the brown frosting to pipe stalks on top of the pumpkins. Optionally, pipe mini pumpkins along the cake’s top edge with leftover frosting.
19. Serve: Slice the decorated cake and enjoy the moist, spiced vegan treat.

Notes

• If you don’t have three cake tins, bake the batter in batches, covering the unused batter until ready.
• Allow the vegan buttermilk mix (milk and vinegar) to curdle for best results.
• Tap cake tins to remove air bubbles before baking to ensure even texture.
• Chilling the crumb coat layer prevents crumbs from mixing into the final frosting layer.
• Use dairy-free butter and cream cheese to maintain the vegan status.
• Optional vegan caramel adds a delicious gooey surprise inside the cake layers.
• Decorations can be customized with different colors or omitted for a simpler look.

Keywords: pumpkin spice cake, vegan pumpkin cake, dairy-free cake, autumn dessert, vegan frosting, pumpkin puree cake