Indulge in the warm flavors of fall with this delicious vegan pumpkin spice cake. Made with wholesome ingredients and bursting with aromatic spices, this cake is the perfect dessert for any autumn gathering. The moist and tender pumpkin cake combined with a creamy and tangy vegan cream cheese frosting creates a delightful combination that will please everyone's taste buds. This recipe is not only vegan but also free of refined sugars, making it a healthier dessert option. Don't miss out on this seasonal treat!
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups pumpkin puree
- 1 cup unsweetened almond milk
- 1 cup maple syrup
- 1/2 cup coconut oil, melted
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, combine the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Mix well.
- In a separate bowl, whisk together the pumpkin puree, unsweetened almond milk, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Transfer the batter to the greased cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once the cake has cooled, prepare the vegan cream cheese frosting.
- Spread a generous amount of frosting on top of the cake and decorate as desired.
- Slice and serve the vegan pumpkin spice cake. Enjoy!
