Vegan Pumpkin Cake with Brown Sugar Frosting
Author:Easy single-layer Vegan Pumpkin Cake that's rich, moist, loaded with pumpkin and pumpkin spice flavour, and finished with swathes of brown sugar frosting!
Ingredients
For the cake
- 3 cups (375 grams) all-purpose flour , (plain flour in the UK) or GF 1 to 1 baking flour containing xanthan gum
- ¾ packed cup (150 grams) dark brown sugar
- ¾ cup (150 grams) white or cane sugar
- 1 tablespoon baking powder
- 1 tablespoon pumpkin spice , see notes for alternative
- 2 teaspoons cinnamon
- 1¼ teaspoon fine sea salt
- 1 teaspoon baking soda
- 1 x 15oz can (2 cups or 455 grams) pumpkin puree , not pumpkin pie filling
- 1 cup neutral oil , such as vegetable, canola, sunflower or light olive oil
- 1 tablespoon vanilla extract
- ¾ cup (180 ml) dairy-free milk
For the frosting
- 1 cup (220 grams) vegan butter
- ½ packed cup (100 grams) dark brown sugar
- ¼ teaspoon fine sea salt
- 3 cups (375 grams) powdered sugar
- 1 teaspoon vanilla
INSTRUCTIONS
For the cake
- Line or grease a 9 x 13-inch cake pan or glass dish and preheat your oven to 350°F (176°C).
- To a large mixing bowl add the flour, both sugars, baking powder, pumpkin spice, cinnamon, salt, and baking soda. Whisk well to combine.
- Add the pumpkin, oil, vanilla, and milk to another medium bowl and mix them together well.
- Pour the wet mixture into the dry mixture and mix together gently until well combined. Be sure to scrape right into the bottom of the bowl to get all of the flour as it likes to hide out under the batter. Don’t overmix. Stop as soon as all of the flour is combined.
- Spoon the batter into the pan then level the top with a spatula. Bake for about 40 minutes in a glass dish or about 35 to 36 in a metal one. All ovens and bakeware cook differently though so keep checking near the end. When done the cake will be coming away from the edges and a toothpick or skewer inserted into the middle will come out clean.
- Place the pan on a wire rack, cover it with a clean dry dish towel, and allow the cake to cool completely in the dish/tin.
For the frosting
- With an electric hand mixer beat the butter with the brown sugar and salt until soft, light, and fluffy. Then let it sit for 5 minutes. This gives the grains of sugar time to dissolve into the butter. Add the powdered sugar gradually, beating between additions. With the last addition add the vanilla and continue beating until fluffy and well combined.
- Swoosh the frosting over the top of the cake.
NOTES
If you can't get hold of pumpkin spice you can use ¾ teaspoon each of ground allspice, ground ginger, ground nutmeg, and ½ teaspoon ground cloves. This is in addition to the cinnamon already in the recipe.
NUTRITION
Serving: 1serving | Calories: 523kcal | Carbohydrates: 74g | Protein: 3g | Fat: 24g | Saturated Fat: 5g | Sodium: 413mg | Potassium: 217mg | Fiber: 2g | Sugar: 52g | Vitamin A: 5308IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg
