Description
Vegan pumpkin spice cake with coconut frosting is the perfect fall dessert that envelops you in warmth and nostalgia. This moist, spiced cake is infused with cinnamon, nutmeg, and ginger, then topped with a light and creamy coconut frosting. Ideal for gatherings or cozy evenings at home, this delightful plant-based treat will satisfy both vegans and non-vegans alike.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1 cup coconut milk
- 1 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 cup coconut cream (chilled overnight)
- ½ cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.
- In another bowl, mix pumpkin puree, coconut milk, and brown sugar until smooth.
- Combine wet and dry ingredients; stir gently until just mixed.
- Divide batter into pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
- For frosting, whip chilled coconut cream with powdered sugar until fluffy. Frost cooled cakes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 19g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added flavor, consider adding a splash of vanilla extract to the batter or incorporating chopped nuts or chocolate chips. Store leftovers in an airtight container at room temperature for up to two days or refrigerate for up to one week.