Of course pumpkin cake is the star of this Easy Vegan Halloween Cake
a simple one bowl mix for the cake batter
and two ingredient ganache for the icing
Pumpkin Spice Buttercream filling is so simple it practically makes itself!
all three recipes come together in about an hour
The hardest part is waiting for the cake layers to cool so you can ice them!
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Notes for Success
3-7″ Pans is what I use for all my layer cakes but you can also divide the batter between 2-8″ cakes instead. The oven temperature will stay the same no matter what size pans you are baking and I like to start it off at 350°F for the initial 15 minutes of baking then turn the oven temperature down to 300°F to bake the rest of the way
For those who cannot get canned pumpkin you can make your own pumpkin puree Just be wary that homemade version are always going to be very liquid compared to the tinned varieties. Compensate for that extra moisture by straining the homemade puree through cheesecloth to as dry as much as possible.. Another helpful trick when using homemade puree is to switch the flours listed below in the recipe~ meaning instead of 1 cup AP & 2 cups Cake Flour, you will use 1 cup cake flour & 2 cups AP
All the spices in this Pumpkin Cake recipe are equal to pre made pumpkin pie spice for a total of 2 teaspoons
WATCH HOW TO MAKE THIS PUMPKIN CAKE RECIPEÂ
Easy Vegan Halloween Cake
Be sure to read the Notes for Success section above the recipe!
Ingredients Â
For the Cake Batter
- 12 Tbs Vegetable Oil (180ml)
- 1 cup Light Brown Sugar (205g)
- 1½ cup Plant Milk (354ml)
- 2 teaspoon Vinegar (10ml)
- 1 teaspoon Vanilla Extract (5ml)
- 1 cup Canned Pumpkin *see notes (250g)
- 1 teaspoon Salt
- 1 cup All Purpose Flour (125g)
- 2 cup Cake Flour *see notes (240g)
- 2 teaspoons Baking Soda
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- ½ teaspoon Ground Cardamom
- pinch Ground Cloves
- ¼ teaspoon Ground Nutmeg
InstructionsÂ
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Preheat your oven to 350°F & grease your 9″ x 13″ cake pan *see notes for other pan sizes
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Combine the vinegar with the plant milk (soy milk is the only milk that will thicken with vinegar, but you can use another plant milk of your choice)
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In a large mixing bowl combine the oil, brown sugar, salt, pumpkin, and then the thickened vinegar/plant milk and with the vanilla & whisk to combine well
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Sift the flour with all the spices & the baking soda then add it all at once to the wet mixture in the bowl ~Whisk smooth
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Pour batter into your prepares pans & bake immediately in the preheated 350°F oven for 15 minutes
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Then turn the oven temperature down to 300°F and bake for the remaining time *see notes above for exact baking times or when a toothpick inserted into the center comes out clean
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Cool in the pan(s) until you can touch it without burning your fingers, then turn out onto a cooling rack to cool all the way
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Prepare the pumpkin spice buttercream by creaming the vegan butter on high speed with the paddle attachment of your stand mixer (or a hand blender is totally fine!) add the sifted confectioners sugar & pumpkin pie spice 1 cup at a time while blending on low speed until it is all incorporated.
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Whip on high speed for 30 seconds to blend well, scrape the bottom & sides of the bowl & continue to mix on low for 3 minutes to smooth
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Prepare the ganache icing according to the instructions on that recipe post then let it cool to room temperature to a pourable consistency
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Fill & ice the cake with the buttercream then coat with ganache. Orange sugar glaze drizzle is optional
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For the Orange Sugar Glaze combine 1 cup of confectioners sugar with 1 tbs plant mil & orange food color whisk smooth then drizzle over the ganache
Video
Notes
Storage: This cake can be stored at room temperature covered loosely to prevent drying for up to 3 days, for longer storage keep refrigerated for up to 1 week Freeze wrapped well for up to 2 months
