Vegan Pumpkin Cake
This moist vegan pumpkin cake is perfectly spiced with cinnamon, nutmeg, ginger, and cloves. Topped with a silky cinnamon buttercream frosting and crushed walnuts, it is the ultimate festive dessert for fall occasions and special celebrations.
Instructions
- 1
Preheat your oven to 350°F (180°C). Grease two 7-inch cake pans with [null null non stick spray] and line the bottoms with parchment paper.
- 2
Prepare the flax egg by combining flaxseed meal (1 tbsp) with hot water (3 tbsp) in a small bowl. Let it sit for 1 minute until it becomes thick and gloopy.
- 3
Sift the all purpose flour (2 cup) into a large mixing bowl. Add light brown sugar (1 cup), white granulated sugar (0.5 cup), baking soda (1 tsp), baking powder (1 tsp), salt (0.5 tsp), cinnamon (2 tsp), nutmeg (0.5 tsp), ground ginger (0.5 tsp), and cloves (0.5 tsp).
- 4
Incorporate the flax egg, pumpkin puree (1.5 cup), canola oil (0.25 cup), apple cider vinegar (1 tbsp), and vanilla extract (1 tsp) into the dry ingredients. Mix until just combined into a thick batter.
- 5
Divide the batter evenly between the pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.
- 6
For the frosting, use an electric mixer to beat plant butter (0.5 cup), powdered sugar (3.75 cup), vanilla extract (1 tsp), and soy milk (2 tbsp) until smooth. Fold in cinnamon (1 tsp).
- 7
Once the cakes are cold, apply the frosting between the layers and over the top. Decorate with a cinnamon (1 sprinkle) and walnuts (1 handful).
Nutrition Facts
Per portion