Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting
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Averie Cooks · by Averie Sunshine★ 4.9 (8)

Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting

NUTRITION · PER SERVING67M COOK
CAL 15%·PRO 4%
CARBS 47G62% OF CAL
2G FIBER5G OTHER41G TOTAL SUGAR
FAT 11G32% OF CAL
8G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A soft, moist vegan pumpkin cake topped with spiced buttercream frosting. Fall flavors in an easy, egg-free cake.

dessertamericanbaked gooddairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar (packed)
  • 1/3 cup coconut oil
  • 1/4 cup unsweetened vanilla almond milk (other milks may be substituted including coconut, soy, rice, cow, preferably at room temp)
  • 2 tablespoons mild or medium molasses
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon allspice
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • pinch salt (optional and to taste)
  • 1 cup plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 cup unsalted butter (softened (half of 1 stick; use vegan butter to keep recipe vegan))
  • about 2 cups confectioners’ sugar
  • 3 to 4 tablespoons Pumpkin Spice Latte coffee creamer (or sub non-dairy milk)
  • pumpkin pie spice (for sprinkling)
PREP
10M
SODIUM
16MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.