The leaves are yellow, the rain is pouring down, and all you want is a hot drink and something cosy to eat. This is where this incredibly tasty pumpkin spice cake come in. Packed with the rich flavors of pumpkin, cinnamon, pepper, and ginger,
Pumpkin Spice Cake
Pumpkin spice cake is filled with cozy flavors like pumpkin, cinnamon, pepper, and ginger, giving it a warm, spiced sweetness. You can make your own spice mix or use Blendsmiths' amazing Pumpkin Spice blend for the perfect balance. It’s the kind of cake that’s just right for the colder months, especially around Halloween when you’re craving something sweet and seasonal. Whether enjoyed with a cup of tea or as a treat after pumpkin carving, it’s the ultimate fall dessert!
Simple Ingredients for Pumpkin Spice Cake (shopping list):
Plain Flour: Any brand of plain flour will work for this recipe.
White Sugar: Regular white sugar is perfect for adding sweetness.
Baking Powder & Soda: You'll need both for the perfect rise.
Plant Milk: Any plant-based milk works, oat, almond, soy, whatever you prefer!
Neutral Oil: Use any mild-flavored oil like sunflower or vegetable oil.
Pumpkin Spice Mix: I recommend Blendsmiths' pumpkin spice mix, but any good mix will do (or you can make your own).
Apple Cider Vinegar: Adds a subtle tang and helps with the rising of the cake.
Orgran: Use Orgran for a reliable egg replacement in vegan baking.
Vegan Vanilla Frosting: You can either make your own or use a store-bought version for convenience!
vegan pumpkin spice cake video
INGREDIENTS
Cake
200 ml vegetable oil (neutral)
250 ml plant milk
2 tbsp Orgran (according to instructions)
300 g plain flour
150 g white sugar
2 tsp baking powder
1 tsp baking soda
3 tbsp pumpkin spice blend
2 tbsp of oil (for the cake tins)
*For a 2-layer cake, make this recipe once and divide the batter between two cake pans. For a 4-layer cake, simply double the recipe and use four pans.
Topping
3 packs of frosting (I used Betty Crocker Vanilla Buttercream)
INSTRUCTIONS
Start by preheating the oven to 180°C (350°F), and prepare your cake tins by lining them with baking paper. Lightly grease the tins with neutral oil and spread it evenly.
In a large bowl, mix all the dry ingredients together. Then, add the wet ingredients and stir until fully combined.
Pour the cake batter evenly into the prepared cake pans. Bake for 20-25 minutes at 180°C. Once done, allow the cakes to cool for 30 minutes before placing them in the fridge. For the best frosting results, refrigerate for a few hours, or you can speed things up by placing them in the freezer until partially frozen, this makes frosting easier.
Before frosting, ensure the cakes are cold and your frosting is whipped and ready.
Fill a piping bag with frosting and pipe between each cake layer, as shown in the video.
Apply a thin layer of frosting (crumb coat) to trap any crumbs, and refrigerate for 30 minutes. Afterward, add the remaining frosting and smooth it out. Piping decorations are optional, make it look just the way you like!
Slice and enjoy!
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