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Vegan Pumpkin Cake
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Vegan Pumpkin Cake

Deliciously moist vegan pumpkin spiced cake topped with a tasty rich cinnamon buttercream! A great fall cake!
NOTE - The cake ingredients listed below are for one half of this cake! You will need to repeat these steps for the second half of the cake.

Equipment

  • Bundt/Fluted Tube Pan
  • stand mixer

Ingredients

Cake Ingredients

  • 1.5 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 pinch salt
  • 1 tbsp pumpkin spice
  • 1 tsp cinnamon
  • 1 cup dairy free milk
  • 2 tsp apple cider vinegar
  • 1/5 cup canned pumpkin
  • 1.5 tsp vanilla extract
  • 1/4 cup vegetable oil or coconut oil melted

Cinnamon Buttercream

  • 200 grams vegan butter
  • 200 grams vegetable shortening
  • 5-6 cups icing sugar
  • 1-2 tsp dairy free milk
  • 1 tsp vanilla
  • 4 tsp cinnamon
  • 1 gel icing sugar

Instructions

Cake

  • Preheat oven to 350F and prepare pan for baking with vegetable oil or vegan butter and sprinkle with flour. Tap out excess flour.
  • Prepare the vegan buttermilk in a medium sized bowl by adding the dairy free milk and apple cider vinegar. Whisk together and set aside. - I used oat milk.
  • In a large bowl, whisk together dry ingredients: flour, granulated sugar, baking powder, baking soda, salt, pumpkin spice and cinnamon. Set aside.
  • Into the vegan buttermilk mixture add pumpkin puree, vanilla extract and vegetable oil. Whisk to combine.
  • Add the wet ingredients to the dry ingredients. Fold the wet into the dry with a rubber spatula until there are no clumps. Try not to over mix!
  • Pour batter into the prepared Bundt pan and bake in the oven for roughly 30 minutes or until a toothpick comes out clean.
  • When ready, remove the cake pan from oven and let cool for 5 to 10 minutes before transferring to cooling rack.
  • Repeat these steps for second layer of the pumpkin cake!

Cinnamon Buttercream

  • Add vegan butter and vegetable shortening into bowl of stand mixer. Using the beater paddle, mix the butter and shortening together for 3-5 minutes.
  • Add icing sugar one or two cups at a time and continue mixing.
  • Add vanilla and dairy free milk and continue mixing. Add 1 tsp of dairy free milk at a time to get the consistency you like.
  • Add cinnamon 1 tsp at a time and continue mixing. I added 4 tsps in total but recommend you do this to your preferred taste.
  • Bit by bit add orange icing gel to colour the icing to get your desired colour.

Assembly

  • Allow cakes to fully cool before icing! Place the first layer of the cake upside down (smaller circumference at the bottom). In a piping bag or with an offset spatula cover the top with icing and place the second cake layer right side up (smaller circumference at the top to form more of a pumpkin shape). With the spatula cover the cake with a generous layer of icing. Shave off the icing to resemble pumpkin grooves - you can do this by cutting a plastic container to help form the shape. Refer to video by Preppy Kitchen (linked in this blog) or check out my Instagram highlights. Place the cake in the fridge and allow icing to chill 30 minutes to an hour. You can then finish shaping the cake with clean hands (or gloved!) and water.
    Note - to fill the centre of the cake I had made mini cakes and added a couple with layers of icing.

Notes

Unless you have two Bundt pan's you will need to bake this cake one layer at a time. The cake ingredients listed are for one half of this cake! You will need to repeat these steps for the second half of the cake!