Pumpkin Cake Recipe

Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting

YIELD: ONE 9X9-INCH PAN, 9 TO 12 GENEROUS PIECES
TOTAL TIME:1 HOUR, FOR COOLING TIME
PREP TIME:10 MINUTES
COOK TIME:ABOUT 27 MINUTES

INGREDIENTS:

Cake
3/4 cup pumpkin puree
3/4 cup granulated sugar
1/4 cup light brown sugar
1/3 cup coconut oil, in melted state (vegetable or canola oil may be substituted)
1/4 cup unsweetened vanilla almond milk (other milks may be substituted including coconut, soy, rice, cow), preferably at room temp
2 tablespoons mild or medium molasses
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon allspice
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
pinch salt, optional and to taste
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder

Frosting
1/4 cup unsalted butter, softened (half of 1 stick; use vegan butter to keep recipe vegan)
about 2 cups confectioners’ sugar
3 to 4 tablespoons Pumpkin Spice Latte non-dairy creamer, or as needed (use vegan milk to keep vegan)
Pumpkin pie spice, for sprinkling

DIRECTIONS:

1. Preheat oven to 375F. Line a 9-by-9-inch pan with aluminum foil, spray with cooking spray, or grease and flour the pan; set aside.
2. Cake – In a large mixing bowl, combine all ingredients through optional salt, and whisk to combine. Using room temp milk will prevent coconut oil from re-solidifying, but if it does, a few small white clumps are okay.
3. Stir in the flour and baking powder until just combined, don’t overmix. Batter is quite thick.
4. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
5. Bake for about 27 minutes, or until center is set and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
6. Allow cake to cool in pan, on top of a wire rack, for at least 30 minutes before turning out onto the rack to finish cooling completely. While cake cools, make the frosting.
7. Frosting – In a large mixing bowl, combine butter, 2 cups confectioners’ sugar, 3 tablespoons creamer, and beat with an electric mixer on medium high speed until smooth. As needed drizzle in more creamer until desired frosting consistency is reached. If frosting is too loose, add a bit more confectioners’ sugar, playing with the sugar and creamer ratios until desired consistency is reached.
8. Turn frosting out onto cooled cake, smoothing the top lightly with a spatula. If you have extra frosting, it will keep airtight in the refrigerator for many weeks, and can be used at a future date.
9. Sprinkle pinches of pumpkin pie spice over the frosting before slicing and serving cake. Cake will keep airtight at room temperature for up to 5 days. I personally am comfortable storing buttercream-frosted items at room temp, but if you prefer to store in the fridge, that’s fine, but note the fridge will dry the cake out

Although the cake is vegan, the frosting is not vegan because it is made with Coffeemate’s seasonal Pumpkin Spice Latte non-dairy creamer. If you want to keep the frosting vegan, use vegan-friendly butter and milk alternatives. Easy swaps.

If you would like more pumpkin recipes (including one for pumpkin puree) Eco Savvy are doing a week long recipe feature on their Facebook food forum.