Ingredients
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)
Instructions
- Preheat oven to 180°C fan and line three 8-inch cake tins.
- Mix dairy-free milk and apple cider vinegar, set aside for 10 minutes.
- Sift dry ingredients into a large bowl and mix.
- Add oil and pumpkin puree to the milk mixture, then combine with dry ingredients.
- Divide batter evenly into tins, tap to remove air bubbles, and bake for 25-30 minutes.
- Cool cakes on a rack before frosting.
- For frosting, whip dairy-free butter and cream cheese until creamy.
- Sift in icing sugar and cinnamon, whip for 5 minutes.
- Assemble cake layers with frosting in between, optionally adding caramel sauce.
- Apply a crumb coat, chill for 10-15 minutes, then apply a final coat.
- Decorate with piped frosting in orange and brown for pumpkin designs.
- Slice and serve.
Notes
- Use fresh pumpkin puree for best results.
- Store leftovers in an airtight container.
- Can be made in advance and frosted the next day.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg