Vegan Pumpkin Cake with Ginger Frosting
User Reviews
5
Vegan Pumpkin Cake with Ginger Frosting
Description
The recipe blends dairy-free milk with apple cider vinegar to create a vegan 'buttermilk' base, combined with pumpkin puree and melted coconut oil. Dry ingredients include flour, brown sugar, baking powder, baking soda, and a blend of cinnamon, ginger, allspice, nutmeg, and salt, sifted to ensure even mixing.
The batter is gently mixed and spread evenly into two 9-inch greased pans, then baked at 325°F for 25 minutes until firm to the touch. After cooling, a ginger-spiced vegan butter frosting is whipped from vegan butter, powdered sugar, vanilla, ground ginger, and a small amount of plant milk.
This cake is suitable for autumn or holiday occasions, offering moist crumb and warm spice balanced by the creamy frosting. It can be layered and frosted for an elegant presentation or served casually.
Practical tips include trimming domed tops if desired for even layering and freezing unfrosted cake layers for up to one month. Once frosted, the cake keeps well at room temperature for several days when covered. Avoid overmixing to preserve light texture, and ensure cakes are completely cooled before frosting to prevent melting.
Ingredients
- 2 cups dairy free milk soy, almond etc…, 500ml
- 2 teaspoon apple cider vinegar or lemon juice
- 1 ½ teaspoon vanilla extract
- 1 cup pumpkin puree 225g, canned
- ½ cup coconut oil melted and cooled slightly, 100g
- 2 ½ cups all-purpose flour plain flour
- 1 ¼ cups brown sugar 250g
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 2 teaspoon baking powder
- ½ teaspoon baking soda bicarb of soda
- ¼ teaspoon salt
For the ginger frosting
- ⅓ cup vegan butter softened, 75g
- 2 cups powdered icing sugar 250g
- ½ teaspoon vanilla extract
- ¼ teaspoon ground ginger
- 1 teaspoon plant-based milk vegan
Instructions
- Preheat the oven to 325F/170C. Grease and line 2 x 9” cake pans.
- In a large bowl, lightly whisk the milk, vinegar (or lemon juice), and vanilla together. Allow to sit for 2 minutes, then whisk in the pumpkin puree and melted coconut oil.
- Sift in the flour, sugar, baking powder, baking soda, spices and salt. Gently stir to combine, but don’t overmix.
- Spoon the batter into the cake pans until nearly full. Bake for 25 minutes or until risen and firm to the touch. Leave to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before adding the frosting.
For the frosting:
- In a large bowl, beat the butter with an electric mixer until smooth, then beat in the vanilla and ginger syrup. Sift in the icing sugar and milk and beat until thick and smooth. If necessary, add a little milk or icing sugar to get the right consistency. Frost over the completely cooled cake.
Notes
- Apple cider vinegar or lemon juice can be used to create a vegan buttermilk substitute; some curdling is normal.
- Use organic or vegan-certified sugar to maintain vegan standards, especially in the US.
- Mix dry ingredients into wet gently to avoid a dense cake.
- Optionally, trim cake tops for even layers before frosting, though this will remove some cake.
- Freeze unfrosted cakes wrapped well for up to one month; thaw before frosting.
- Store frosted cake at room temperature up to 5 days, covered to protect edges and surface.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 66g | 22% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Sodium | 164mg | 7% |
| Potassium | 223mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
| Vitamin A | 3572IU | 71% |
| Vitamin C | 4mg | 4% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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