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Vegan Pumpkin Spice Cake Mattie

Written by Mattie    
 
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This Vegan Pumpkin Spice Cake recipe takes advantage of barley malt syrup's ability to really drive pumpkin flavors. This vegan cake is then enhanced with cinnamon, nutmeg, cloves and a touch of lemon juice, making it perfect for special occasions during the Fall season.

Vegan Pumpkin Spice Cake Recipe

¼ cup, 3 Tablespoons non-dairy milk (this may vary depending on the pumpkin purée)
1 teaspoon apple cider vinegar

½ cup, 1 Tablespoon sugar
½ cup pumpkin purée
2 Tablespoons Regular Vegan Butter or margarine, melted
2 Tablespoons barley malt syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon lemon juice

1 ¼ cup all-purpose flour
1 ½ teaspoon non-aluminum baking powder
½ teaspoon baking soda

1) Curdle the non-dairy milk

Preheat your oven to 350F (177C). In a small bowl, whisk together the non-dairy milk and the apple cider vinegar. Set aside.

2) Whisk together the flavor building ingredients

In a large bowl, whisk together the sugar, pumpkin purée, margarine, barley malt syrup, cinnamon, vanilla extract, nutmeg, cloves and lemon juice. 

3) Whisk together the dry ingredients

In another large bowl, whisk together the all-purpose flour, baking powder and baking soda. 

4) Build the batter

Add the bowl containing the wet ingredients to the bowl containing the dry ingredients and mix until just incorporated. 

5) Bake the vegan cake to perfection

Pour mixture into a lightly oiled 8 inch round cake pan and bake for about 35 minutes or until an inserted toothpick comes out clean. Store the cake in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months. This recipe makes one 8 inch round layer of Vegan Pumpkin Spice Cake.


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Gorgeous cake... it turned out light and fluffy.
I used one tsp. of mixed spice instead of the individual spices mentioned, and omitted the lemon juice simply because i had none. I also added sultanas. For the icing i made a simple vanilla 'buttercream' icing..( icing sugar, melted marg, soy milk and vanilla essence - thick and delicious)and that topped it off beautifully.
Thanks Mattie!
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5.0
Pen Reviewed by Pen February 21, 2010
Top 500 Reviewer  -   View all my reviews (1)

Spiced Pumpkin Cake

Gorgeous cake... it turned out light and fluffy.
I used one tsp. of mixed spice instead of the individual spices mentioned, and omitted the lemon juice simply because i had none. I also added sultanas. For the icing i made a simple vanilla 'buttercream' icing..( icing sugar, melted marg, soy milk and vanilla essence - thick and delicious)and that topped it off beautifully.
Thanks Mattie!

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