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 1/2 cups pumpkin puree
- 1 cup flour
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup vegan cream cheese
- 1/4 cup maple syrup
Instructions
- 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.
- In a large mixing bowl, combine the pumpkin puree, sugar, vegetable oil, and mix thoroughly until smooth and well incorporated.
- In a separate bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt to ensure no lumps remain.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the vegan cream cheese in a bowl until smooth and creamy.
- Gradually add maple syrup to the cream cheese, mixing until well combined and achieving a spreadable consistency.
- Once the cake is completely cooled, spread the frosting evenly over the top and sides of the cake.
- Optional: Garnish with a sprinkle of cinnamon or chopped nuts if desired.
- Slice and serve at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Tips
- Always use room temperature ingredients to ensure smooth mixing and optimal texture.
- When measuring flour, use the spoon and level method to avoid a dense cake.
- Don't overmix the batter - mix just until the ingredients are combined to keep the cake light and fluffy.
- For an extra moist cake, use high-quality, fresh pumpkin puree.
- Check your cake's doneness by inserting a toothpick - it should come out clean with just a few moist crumbs.
- Allow the cake to cool completely before frosting to prevent the cream cheese from melting.
- For a decorative touch, try garnishing with toasted pumpkin seeds or a light dusting of cinnamon.
- 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
