Indulge in the warm flavors of fall with this delightful Vegan Pumpkin Spice Cake, perfect for any occasion.

Scale

480ml of dairy-free milk

2 teaspoons of apple cider vinegar

420g of self raising flour

350g of caster sugar

1 teaspoon of baking powder

1 teaspoon of bicarbonate of soda

1 & 1/2 tablespoons of ground cinnamon

1 teaspoon of ground cloves

2 teaspoons of ground nutmeg

1/2 teaspoon of ground ginger

120ml of sunflower oil

100g of pumpkin puree

400g of dairy-free block butter

80g of dairy-free cream cheese

360g of icing sugar

1 teaspoon of ground cinnamon

Orange food gel

Cocoa powder

Vegan caramel sauce – optional

Preheat your oven to 180°C (350°F) and grease two round cake pans.
In a bowl, combine dairy-free milk and apple cider vinegar. Let it sit for 5 minutes to create a buttermilk alternative.
In a large mixing bowl, whisk together self-raising flour, caster sugar, baking powder, bicarbonate of soda, ground cinnamon, ground cloves, ground nutmeg, and ground ginger.
Add the sunflower oil, pumpkin puree, and the prepared buttermilk to the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the frosting, beat together vegan butter and dairy-free cream cheese until smooth. Gradually add icing sugar and ground cinnamon, mixing well.
Once the cakes are completely cool, frost the top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
Decorate with orange food gel, cocoa powder, and a drizzle of vegan caramel sauce if desired.

Ensure all ingredients are at room temperature for best results. This cake can be stored in an airtight container for up to 3 days.

Keywords: Vegan Pumpkin Spice Cake, pumpkin cake, vegan dessert, dairy-free cake, fall dessert