Home » Dessert » Vegan Pumpkin Cake with Low Sugar Frosting

Vegan Pumpkin Cake with Low Sugar Frosting

Vegan Pumpkin Cake with Low Sugar Frosting

Get ready to transform your dessert game with this incredible Vegan Pumpkin Cake that proves healthy can be absolutely delicious! Imagine a moist, spice-laden cake that captures the essence of autumn in every single bite, without any dairy or excessive sugar. This recipe is not just a dessert; it's a culinary experience that will make vegans and non-vegans alike swoon with delight. Whether you're looking for a show-stopping treat for a special occasion or a comforting slice of cake to enjoy with your afternoon tea, this pumpkin cake is about to become your new obsession!

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 1 cake

Ingredients

  1. 1 1/2 cups pumpkin puree
  2. 1 cup flour
  3. 1/2 cup sugar
  4. 1/4 cup vegetable oil
  5. 1 teaspoon baking soda
  6. 1 teaspoon cinnamon
  7. 1/2 teaspoon nutmeg
  8. 1/4 teaspoon salt
  9. 1 cup vegan cream cheese
  10. 1/4 cup maple syrup

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round cake pan with vegetable oil or line with parchment paper.
  2. In a large mixing bowl, combine the pumpkin puree, sugar, vegetable oil, and mix thoroughly until smooth and well incorporated.
  3. In a separate bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt to ensure no lumps remain.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
  5. Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
  6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. For the frosting, beat the vegan cream cheese in a bowl until smooth and creamy.
  9. Gradually add maple syrup to the cream cheese, mixing until well combined and achieving a spreadable consistency.
  10. Once the cake is completely cooled, spread the frosting evenly over the top and sides of the cake.
  11. Optional: Garnish with a sprinkle of cinnamon or chopped nuts if desired.
  12. Slice and serve at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Tips

  1. Always use room temperature ingredients to ensure smooth mixing and optimal texture.
  2. When measuring flour, use the spoon and level method to avoid a dense cake.
  3. Don't overmix the batter - mix just until the ingredients are combined to keep the cake light and fluffy.
  4. For an extra moist cake, use high-quality, fresh pumpkin puree.
  5. Check your cake's doneness by inserting a toothpick - it should come out clean with just a few moist crumbs.
  6. Allow the cake to cool completely before frosting to prevent the cream cheese from melting.
  7. For a decorative touch, try garnishing with toasted pumpkin seeds or a light dusting of cinnamon.
  8. Store the cake in an airtight container to maintain its moisture and freshness.

Nutrition Facts

Calories: 280kcal

Carbohydrates: 35g

Protein: 4g

Fat: 14g

Saturated Fat: 3g

Cholesterol: 0mg

Pin Recipe Share Email

Share this:

Leave a Comment