Description
This Vegan Pumpkin Cake with Pumpkin Cream Cheese Frosting is a moist and flavorful autumn-inspired treat perfect for celebrating the season. Made with a blend of pumpkin puree, warm pumpkin spices, and a rich vegan cream cheese frosting, this cake is topped with delightful pumpkin-shaped truffles to complete the festive look. Ideal for vegans and those looking for a dairy-free dessert, it’s a show-stopping cake suitable for gatherings and special occasions.
Ingredients
Scale
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
Frosting Ingredients
- 200 g vegan butter, room temperature
- 200 g vegan cream cheese, room temperature
- 100 g homemade pumpkin butter
- 60 g powdered sugar
Pumpkin Truffles
- 200 g biscoff cookies
- 120 g homemade pumpkin butter
- 200 g biscoff spread
- Half pecan halves for decoration
Instructions
- Preparation: Preheat your oven to 160°C fan-forced (320°F) or 180°C conventional (356°F). Grease the base and sides of two 8-inch or three 6-inch cake tins with oil. Line the base with parchment paper circles and the sides with strips of parchment paper.
- Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, pumpkin spice mix, and sea salt in a bowl. Stir gently to combine and set aside.
- Make Vegan Buttermilk: In a jug, mix the soy milk and apple cider vinegar and let it sit while preparing other ingredients to curdle slightly.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, light brown sugar, olive oil, and vanilla extract until smooth. Then whisk in the prepared vegan buttermilk.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients in two parts. Gently fold the mixture together each time until just combined. Avoid overmixing to keep the cake tender.
- Bake the Cake: Divide the batter evenly among the prepared cake pans. Bake 35-40 minutes for 8-inch pans or 25-30 minutes for 6-inch pans. Test doneness by inserting a skewer; it should come out with just a few crumbs. If wet batter remains, bake in additional 5-minute increments as needed.
- Cool Cakes: Allow cakes to cool in their pans for 15 minutes. Then carefully remove them onto a wire rack to cool completely. Remove parchment paper once fully cooled.
- Make Frosting: Using a stand mixer or hand whisk, beat the vegan butter and vegan cream cheese together until light and fluffy. Slowly add the homemade pumpkin butter, mixing until combined. Gradually add the powdered sugar and whisk until smooth.
- Prepare Pumpkin Truffles: Blitz biscoff cookies in a food processor until finely ground. Add pumpkin butter and pulse until dough forms. Divide into 15 portions and roll into balls. Make pumpkin grooves using a toothpick and top each with a pecan half for decoration.
- Assemble Cake: Place one cake layer on a turntable. Pipe a ring of frosting around the edge to form a dam. Whisk biscoff spread until fluffy and pipe the filling into the frosting dam. Smooth with a spatula.
- Layer and Frost: Add next cake layer and repeat if more layers. Use remaining frosting to coat the top and sides evenly. Smooth with a cake scraper for a clean finish.
- Decorate: Garnish the frosted cake with prepared pumpkin truffles for a festive look. Chill the cake if desired before serving to set the frosting.
Notes
- Pumpkin spice mix can be homemade or store-bought; usually includes cinnamon, nutmeg, ginger, cloves, and allspice.
- Soy milk and apple cider vinegar combine to create a vegan buttermilk substitute for tender texture.
- Olive oil helps add moisture and richness; can substitute with another neutral oil if preferred.
- Homemade pumpkin butter adds concentrated pumpkin flavor; recipes generally include pumpkin puree, sugar, and spices slow-cooked to a spreadable consistency.
- Vegan butter and cream cheese should be at room temperature to reach proper frosting consistency.
- Ensure cakes are completely cool before frosting to prevent melting.
- For the pumpkin truffles, pecan halves give a pumpkin-stem effect and add a nice crunch.
