Description
A tender, moist vegan pumpkin cake topped with a rich and creamy pumpkin spice buttercream frosting. Perfectly spiced and completely plant-based.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup vegan butter, softened
- 3/4 cup brown sugar
- 1 tsp baking powder
- 1 tbsp pumpkin pie spice
- 1/2 cup plant-based milk
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 1/4 cup vegan butter, softened (for frosting)
- 1/2 tsp pumpkin pie spice (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and grease two 8-inch cake pans.
- Cream together softened vegan butter and brown sugar until pale and fluffy.
- Stir in pumpkin puree, plant-based milk, and vanilla extract until smooth.
- Whisk together flour, baking powder, and pumpkin pie spice in a separate bowl.
- Fold the dry ingredients into the wet mixture until just combined.
- Divide batter between pans and bake for 30-35 minutes.
- Cool cakes completely on a wire rack.
- Beat vegan butter and powdered sugar together, adding pumpkin spice and a splash of milk to create the buttercream.
- Frost the cooled cake layers and serve.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American