Ingredients
Scale
- 480ml dairy-free milk
- 2 teaspoons apple cider vinegar
- 420g self-raising flour
- 350g caster sugar
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 & 1/2 tablespoons ground cinnamon
- 1 teaspoon ground cloves
- 2 teaspoons ground nutmeg
- 1/2 teaspoon ground ginger
- 120ml sunflower oil
- 100g pumpkin puree
- 400g dairy-free block butter
- 80g dairy-free cream cheese
- 360g icing sugar
- 1 teaspoon ground cinnamon
- Orange food gel
- Cocoa powder
- Vegan caramel sauce – optional
Instructions
- Preheat your oven to 350°F (175°C). Grease your baking pan or line it with parchment paper.
- In a large bowl, mix the dairy-free milk and apple cider vinegar; let it sit for five minutes. Stir in sunflower oil and pumpkin puree.
- In another bowl, whisk together the dry ingredients: self-raising flour, caster sugar, baking powder, bicarbonate of soda, and spices.
- Combine the wet and dry mixtures carefully until just combined; avoid over-mixing.
- Pour batter into the prepared pan and bake for 30–40 minutes until a toothpick comes out clean.
- Cool for ten minutes before transferring to a cooling rack.
- For frosting, beat dairy-free butter and cream cheese until fluffy, then gradually add icing sugar and cinnamon.
- Once cooled, frost the cake as desired and serve.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg