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Vegan Pumpkin Cake With Pumpkin Cream Cheese Frosting Recipe

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3.8 from 55 reviews

  • Author: Ava
  • Total Time: 1 hour 35 minutes
  • Yield: 15 servings
  • Diet: Vegan

Description

This Vegan Pumpkin Cake with Pumpkin Cream Cheese Frosting is a moist and flavorful autumn-inspired dessert perfect for any occasion. Made with canned pumpkin puree, warm pumpkin spices, and a dairy-free cream cheese frosting, this cake is topped with delightful homemade pumpkin truffles for a festive finish. The recipe caters to plant-based diets while delivering a rich texture and balanced sweetness.

Ingredients

Dry Ingredients

  • 360 g all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin spice mix
  • ½ teaspoon sea salt

Wet Ingredients

  • 300 ml soy milk
  • 3 teaspoons apple cider vinegar
  • 300 g canned pumpkin puree (not pumpkin pie filling)
  • 150 g granulated sugar
  • 150 g light brown sugar
  • 120 ml olive oil
  • 1 tablespoon vanilla extract
  • 100 g homemade pumpkin butter

Frosting

  • 200 g vegan butter (room temperature)
  • 200 g vegan cream cheese (room temperature)
  • 60 g powdered sugar
  • 120 g homemade pumpkin butter

Pumpkin Truffles

  • 200 g Biscoff cookies
  • 120 g homemade pumpkin butter
  • 15 halved pecan halves (for topping)

Additional Filling

  • 200 g Biscoff spread

Instructions

  1. Prepare the Oven and Pans: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease two 8-inch or three 6-inch cake tins with oil. Line the base and sides with parchment paper for easy removal.
  2. Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, pumpkin spice mix, and sea salt in a large bowl. Stir to combine and set aside.
  3. Make Vegan Buttermilk: In a jug, combine the soy milk and apple cider vinegar. Let this mixture sit while you prepare the other ingredients to curdle and mimic buttermilk.
  4. Mix Wet Ingredients: In a large mixing bowl, whisk together the canned pumpkin puree, granulated sugar, light brown sugar, olive oil, and vanilla extract until smooth. Then whisk in the vegan buttermilk (soy milk and vinegar) until fully combined.
  5. Combine to Make Batter: Gradually add the dry ingredient mixture to the wet ingredients in two portions. Gently fold them into the batter using a spatula between each addition. Take care not to overmix to keep the cake tender.
  6. Bake the Cakes: Pour the batter evenly into the prepared cake tins. Bake in the preheated oven for 35-40 minutes for 8-inch pans or 25-30 minutes for 6-inch pans. Check doneness by inserting a toothpick into the center; it should come out with just a few crumbs but no wet batter. If needed, bake an additional 5 minutes.
  7. Cool the Cakes: Allow the cakes to cool in their tins for 15 minutes before carefully turning them out onto a wire rack. Peel off parchment paper once completely cool.
  8. Make the Frosting: Using a stand mixer with a whisk attachment or a hand-held whisk, beat the room-temperature vegan butter and vegan cream cheese until light and fluffy. Gradually add the homemade pumpkin butter, whisking until incorporated, then slowly add the powdered sugar and whisk until smooth and creamy.
  9. Prepare Pumpkin Truffles: Place Biscoff cookies in a food processor and blitz until finely ground. Add 120 g of homemade pumpkin butter and process until the mixture forms a dough-like consistency. Divide into 15 equal portions and roll each into a ball. Press lines into the sides with a toothpick to resemble pumpkins and top each with a halved pecan.
  10. Assemble the Cake: Place one cake layer on a turntable. Pipe a ring of frosting around the edge to create a dam for the filling. Whisk the Biscoff spread with an electric mixer until fluffy and pipe this filling inside the frost ring. Smooth the surface with a spatula.
  11. Add Remaining Layers and Frost: Place the next cake layer on top, and use the remaining frosting to cover the top and sides of the cake. Smooth the frosting using a cake scraper for a clean finish.
  12. Decorate: Garnish the cake with the prepared pumpkin truffles to create a festive presentation.

Notes

  • Pumpkin spice mix typically includes cinnamon, nutmeg, ginger, and cloves; adjust to taste or use a high-quality pre-made blend.
  • Soy milk is used here to create a vegan buttermilk substitute when combined with apple cider vinegar.
  • Olive oil adds moisture and a mild flavor but can be substituted with other neutral oils if preferred.
  • Homemade pumpkin butter can be prepared in advance using pumpkin puree, sugar, and spices cooked down to a thick spread.
  • Use vegan butter and vegan cream cheese to maintain the recipe’s vegan integrity.
  • Biscoff cookies and spread provide a unique caramelized spice flavor that complements pumpkin well.
  • Ensure all cold ingredients for frosting are at room temperature for the best texture when whipping.
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/vegan-pumpkin-cake-with-pumpkin-cream-cheese-frosting-recipe/