The scent of cinnamon and nutmeg dancing in the air is a telltale sign that autumn has arrived, bringing with it cozy moments and delightful desserts. Let me introduce you to my beloved Vegan Pumpkin Spice Latte Cake, a sweet homage to those steaming cups of spiced goodness we crave as the leaves turn golden. With its light and fluffy texture, this cake not only captures the essence of fall but does so while being completely vegan and optionally gluten-free—making it a guilt-free indulgence for all. Topped with a luscious espresso buttercream, it’s perfect for sharing at gatherings or savoring with a quiet cup of tea on a crisp afternoon. Are you ready to fall in love with this seasonal treat?
Why Is This Cake So Irresistible?
Autumn flavors abound in this cake, combining pumpkin, cinnamon, and espresso for the ultimate cozy experience. Vegan & inclusive: Perfect for those following a vegan lifestyle, with gluten-free options that please everyone at the table. Effortless baking means you can whip this up without fuss, ideal for both novice cooks and experienced chefs. Crowd-pleaser status ensures that guests will rave about your creation, making it a fantastic addition to any fall gathering. And with its moist texture and fluffy frosting, every bite feels like a warm hug! Enjoy it alongside a warm drink for the perfect afternoon treat.
Pumpkin Spice Latte Cake Ingredients
For the Cake
• Pumpkin Puree – Adds moisture and delicious pumpkin flavor; can use homemade pumpkin puree for freshness.
• Canola Oil – Provides rich moisture; substitute with avocado oil or melted coconut oil for a flavor twist.
• Soy Milk – Serves as the liquid base; alternatives include oat milk, almond milk, or coconut milk for diverse flavors.
• Brown Sugar – Offers sweetness with a hint of caramel; feel free to substitute with additional granulated sugar if desired.
• Granulated Sugar – Sweetens the cake; adjust to your taste for a less sweet cake.
• Vanilla Extract – Enhances the overall flavor profile; be sure to use pure vanilla for the best results.
• All-Purpose Flour – Provides structure; opt for a quality gluten-free flour mix for a gluten-free version.
• Baking Powder & Baking Soda – Together they help the cake rise beautifully.
• Salt – Balances and enhances all the flavors in the cake.
• Ground Cinnamon – Adds warmth and spice; you can mix in nutmeg and cloves if you’re out of pumpkin pie spice.
• Pumpkin Pie Spice – A must-have blend for pumpkin desserts; alternatively, create your own with cinnamon, nutmeg, and cloves.
For the Espresso Buttercream
• Vegan Butter – The base for creamy frosting; ensure it’s softened before mixing for a smooth texture.
• Powdered Sugar – Sweetens and thickens the frosting; adjust to achieve the desired consistency.
• Espresso Powder – Offers a robust coffee flavor; cooled brewed espresso can serve as a perfect alternative if needed.
With each ingredient playing a crucial role, this Pumpkin Spice Latte Cake promises to be a delightful treat that captures the essence of autumn in every bite!
Step‑by‑Step Instructions for Pumpkin Spice Latte Cake
Step 1: Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). While it’s warming, grab two 8-inch round cake pans, grease them with vegan butter or oil, and line the bottoms with parchment paper. This will ensure that your Pumpkin Spice Latte Cake comes out easily after baking and stays beautifully intact.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine 1 cup of pumpkin puree, ½ cup of canola oil, and 1 cup of soy milk. Add both brown sugar and granulated sugar, along with 1 tablespoon of vanilla extract. Whisk these ingredients together until the mixture is well combined and smoothly blended, creating a luscious base for your cake.
Step 3: Add the Dry Ingredients
Next, sift in 2 cups of all-purpose flour over the wet ingredients. Then, sprinkle in 2 teaspoons of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and 1 teaspoon of pumpkin pie spice. Gently mix until just combined—avoid over-mixing to keep the cake light and fluffy, essential for your Pumpkin Spice Latte Cake.
Step 4: Divide and Bake
Carefully divide the batter evenly between the two prepared pans. Place them in the oven and bake for 35-45 minutes, turning the pans halfway through for even cooking. The cakes are done when a toothpick inserted into the center comes out clean, giving you that perfect hint of golden-brown on top.
Step 5: Cool the Cakes
Once baked, remove the pans from the oven and let them cool for about 10 minutes. Afterward, gently invert the cakes on a cooling rack to cool completely. This step allows the cakes to set perfectly, ensuring they remain moist and flavorful for your frosting session.
Step 6: Prepare the Espresso Buttercream
While the cakes are cooling, grab a stand mixer and beat together ½ cup of softened vegan butter until smooth. Gradually add 2 cups of powdered sugar, mixing well. Incorporate 2 tablespoons of espresso powder and 1 teaspoon of vanilla extract, adjusting the texture with soy milk as needed until you achieve a smooth, spreadable consistency for your Pumpkin Spice Latte Cake.
Step 7: Frost and Serve
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of espresso buttercream on top, then stack the second layer. Use the remaining frosting to cover the top and sides of the cake. Slice it up, serve, and revel in the warm flavors of autumn!
Expert Tips for Pumpkin Spice Latte Cake
- Keep it Cool: Allow the cakes to cool completely before frosting to prevent the buttercream from melting and becoming runny.
- Consistency Control: If your espresso buttercream is too thick, add a little soy milk; if too runny, mix in more powdered sugar to achieve the perfect texture.
- Prevent Domes: If your cakes rise with domes, slice the tops flat before frosting for an even finish and beautiful presentation.
- Fresh Pumpkin Precaution: If using homemade pumpkin puree, ensure it’s well-drained to eliminate excess moisture and keep the cake fluffy.
- Flavor Alternatives: For a twist, try adding different spices like nutmeg or cloves if you’re out of pumpkin pie spice, maintaining that cozy flavor!
Make Ahead Options
Busy home cooks will love how easy it is to prep the Vegan Pumpkin Spice Latte Cake ahead of time! You can make the cake layers up to 3 days in advance; simply allow them to cool completely, then wrap each layer tightly in plastic wrap and refrigerate. This keeps them moist and flavorful. The frosting can also be made and kept in the refrigerator for up to 24 hours before serving. When you’re ready to enjoy this delightful treat, just frost the cake layers after allowing the frosting to soften at room temperature for about 30 minutes. You’ll be able to enjoy a scrumptious, homemade dessert with minimal last-minute effort, perfect for fall gatherings!
Pumpkin Spice Latte Cake Variations
Feel free to let your creativity shine as you customize this delightful cake to suit your taste preferences!
- Gluten-Free: Use a quality gluten-free flour blend in place of all-purpose flour for a deliciously inclusive option.
- Nutty Twist: Incorporate ½ cup of finely chopped walnuts or pecans for added texture and a delightful crunch.
- Dairy-Free Cream Cheese Frosting: Swap the espresso buttercream for a tangy vegan cream cheese frosting for a different flavor dimension that’s equally luscious.
- Chocolate Lovers: Add ½ cup of vegan chocolate chips to the batter for an irresistible chocolate-pumpkin hybrid treat that will please any chocoholic.
- Spicy Kick: Mix in a pinch of cayenne or red pepper flakes for a surprising warm heat that beautifully contrasts the sweetness.
- Maple Glaze: Drizzle a simple maple glaze made from powdered sugar and maple syrup over the frosted cake for a sweet, seasonal touch.
- Cupcake Version: Transform the batter into cupcakes and bake for 18-20 minutes for single-serving treats, perfect for gatherings.
All these variations will certainly add a new spin to your classic Pumpkin Spice Latte Cake! Whether you’re in the mood for something nutty, chocolatey, or spicy, each option offers a unique experience that showcases the wonderful flavors of autumn. Enjoy experimenting!
Storage Tips for Pumpkin Spice Latte Cake
- Room Temperature: The frosted Pumpkin Spice Latte Cake stays fresh for up to 5 days when stored in an airtight container at room temperature, allowing you to enjoy it at its best.
- Fridge: If you prefer, refrigerate the cake for additional freshness, where it can last about a week; just make sure it’s well-wrapped to prevent drying out.
- Freezer: This delightful cake freezes well for up to 3 months. Wrap slices or the whole cake tightly in plastic wrap and aluminum foil, ensuring no air is trapped.
- Reheating: To thaw, simply place the frozen cake in the fridge overnight before serving. For a warm treat, gently reheat individual slices in the microwave for 15-20 seconds.
What to Serve with Vegan Pumpkin Spice Latte Cake
Cozy up your dessert experience with perfect pairing suggestions that enhance the flavors of this delightful autumn treat.
- Creamy Mashed Potatoes: A side of buttery, fluffy mashed potatoes adds a comforting contrast to the sweet, spiced cake.
- Chai-Spiced Tea: This aromatic beverage highlights the warm spices in your cake while offering a soothing drink experience.
- Roasted Veggies: Seasoned roasted carrots or Brussels sprouts bring a savory balance, creating a wholesome and earthy complement.
- Coconut Whipped Cream: A dollop of light, airy whipped cream adds a rich, creamy texture, enhancing the cake’s coffee notes beautifully.
- Apple Cider: Sweet and tangy apple cider echoes autumn flavors, making it a perfect drink pairing for an afternoon treat.
- Spiced Nuts: Sugared or spiced nuts add crunch and depth, creating a delightful contrast with the soft, fluffy texture of the cake.
- Dark Chocolate Squares: Rich, dark chocolate offers a bittersweet note that beautifully complements the pumpkin and espresso flavors.
- Bourbon Hot Chocolate: For a cozy treat, this indulgent drink introduces warmth and depth, turning dessert into a festive experience.
Embrace the spirit of autumn and feel free to mix and match these pairings for your perfect cozy gathering!
Pumpkin Spice Latte Cake Recipe FAQs
How do I choose the right pumpkin puree?
Absolutely! When selecting pumpkin puree, look for a vibrant orange color and a smooth texture. Canned pumpkin puree is convenient, but if you’re up for it, make your own by steaming or roasting fresh pumpkin until tender, then blending it until smooth. This will give your cake that fresh autumn taste!
What are the best storage methods for the Pumpkin Spice Latte Cake?
For sure! The frosted Pumpkin Spice Latte Cake can be stored at room temperature for up to 5 days in an airtight container. If you’d like to keep it fresh for a longer time, you can refrigerate it for about a week. Make sure it’s well-wrapped to prevent it from drying out.
Can I freeze the Pumpkin Spice Latte Cake?
Yes, you can! To freeze, wrap the cooled cake in plastic wrap and aluminum foil tightly, ensuring no air gets trapped. It can last for up to 3 months in the freezer. When you’re ready to enjoy it, simply thaw the cake in the fridge overnight. If you’re craving warm cake, gently reheat individual slices in the microwave for about 15-20 seconds.
What should I do if my cake domes while baking?
Very good question! If your Pumpkin Spice Latte Cake rises with a dome, don’t fret! Once the cakes have cooled, simply use a serrated knife to gently slice off the domes before frosting. This will give you a nice, flat surface for that gorgeous buttercream layer, ensuring a beautiful presentation.
Are there any dietary considerations for this recipe?
Absolutely! This cake is vegan, which makes it great for those following a plant-based lifestyle. For gluten-free options, just swap out the all-purpose flour for a quality gluten-free flour mix. Always double-check the labels of your ingredients, especially the baking powder and vanilla extract, to ensure they’re suitable for your dietary needs. Enjoy!
How can I adjust the sweetness of my cake?
Oh, certainly! Feel free to modify the sweetness by reducing the amounts of granulated and brown sugar to your taste. If you prefer a less sweet cake, start with half the sugar called for and gradually add until you reach your desired level of sweetness.
Pumpkin Spice Latte Cake: A Cozy Autumn Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with vegan butter or oil and line with parchment paper.
- In a large mixing bowl, combine 1 cup pumpkin puree, ½ cup canola oil, and 1 cup soy milk. Whisk in brown sugar, granulated sugar, and 1 tablespoon vanilla extract until well combined.
- Sift in 2 cups all-purpose flour over the wet ingredients. Add baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice. Gently mix until just combined.
- Divide the batter between the two pans and bake for 35-45 minutes, turning halfway through. The cakes are done when a toothpick comes out clean.
- Remove the pans from the oven and let cool for about 10 minutes, then invert onto a cooling rack.
- In a stand mixer, beat ½ cup softened vegan butter until smooth. Gradually add 2 cups powdered sugar, mixing well. Add 2 tablespoons espresso powder and 1 teaspoon vanilla extract, adjusting with soy milk as needed.
- Once cool, place one cake layer on a plate, frost with espresso buttercream, top with the second layer, then frost the top and sides of the cake.
