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Vegan Pumpkin Cake

Decadent Vegan Pumpkin Cake with Creamy Spice Frosting

This Vegan Pumpkin Cake combines the rich essence of chocolate and warm spices for a delightful and easy dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cassava Flour Can substitute with almond flour.
  • 1/2 cup Cacao Powder Unsweetened cocoa powder can be used.
  • 2 teaspoons Pumpkin Pie Spice Can mix with cinnamon, nutmeg, and ginger.
  • 1 cup Coconut Sugar Brown sugar is a non-Paleo option.
  • 1 tablespoon Baking Powder Ensure it is gluten-free.
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Espresso Powder Optional for enhancing chocolate flavor.
  • 1/2 teaspoon Sea Salt
  • 1 cup Unsweetened Applesauce Can substitute with mashed bananas.
  • 1 cup Dairy-Free Milk Almond, oat, or coconut milk can be chosen.
  • 1 cup Pumpkin Puree Homemade or canned.
  • 1 tablespoon Apple Cider Vinegar
  • 1 teaspoon Vanilla Extract
For the Frosting
  • 1 cup Dairy-Free Butter or Coconut Oil Can use any dairy-free margarine.
  • 3-4 cups Powdered Sugar For a Paleo version, use powdered coconut sugar.
  • 1 teaspoon Turmeric Optional for coloring.
  • 1 teaspoon Beet Powder Optional for coloring.

Equipment

  • Mixing Bowls
  • whisk
  • Spatula
  • measuring cups
  • measuring spoons
  • Oven
  • cake pans
  • wire rack

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C) and prepare the cake pans.
  2. In a large mixing bowl, whisk together the dry ingredients until well combined.
  3. In a separate bowl, combine the wet ingredients and mix until smooth.
  4. Gradually mix the wet ingredients into the dry ingredients until fully combined.
  5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes.
  6. Cool the cakes in the pans for 15 minutes then transfer to a wire rack.
  7. Prepare the frosting by beating the dairy-free butter with powdered sugar until creamy.
  8. Level the tops of the cooled cakes and frost between layers and on the outside.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 150mgPotassium: 200mgFiber: 4gSugar: 20gVitamin A: 100IUVitamin C: 2mgCalcium: 2mgIron: 8mg

Notes

Customizable flavors for frosting can be added. Can store in fridge for up to one week or freeze for three months.

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