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Pumpkin Spice Latte Cake

Pumpkin Spice Latte Cake: A Cozy Autumn Delight

Indulge in this Vegan Pumpkin Spice Latte Cake, a delightful autumn treat capturing spices, pumpkin flavor, and topped with creamy espresso buttercream.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Pumpkin Puree Can use homemade pumpkin puree for freshness.
  • ½ cup Canola Oil Substitute with avocado oil or melted coconut oil for a flavor twist.
  • 1 cup Soy Milk Alternatives include oat milk, almond milk, or coconut milk.
  • 1 cup Brown Sugar Feel free to substitute with additional granulated sugar.
  • 1 cup Granulated Sugar Adjust to taste for a less sweet cake.
  • 1 tablespoon Vanilla Extract Use pure vanilla for the best results.
  • 2 cups All-Purpose Flour Opt for a quality gluten-free flour mix for gluten-free version.
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 teaspoon Ground Cinnamon Can mix in nutmeg and cloves if out of pumpkin pie spice.
  • 1 teaspoon Pumpkin Pie Spice Alternatively, create your own with cinnamon, nutmeg, and cloves.
For the Espresso Buttercream
  • ½ cup Vegan Butter Ensure it's softened before mixing.
  • 2 cups Powdered Sugar Adjust to achieve the desired consistency.
  • 2 tablespoons Espresso Powder Cooled brewed espresso can serve as a perfect alternative.

Equipment

  • oven
  • mixing bowl
  • Stand Mixer
  • 8-inch Round Cake Pans

Method
 

Step-by-Step Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the pans from the oven and let cool for about 10 minutes, then invert onto a cooling rack.
  6. 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.
  7. 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.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 2000IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Allow cakes to cool completely before frosting to prevent melting. If frosting is too thick, add soy milk; if too runny, add more powdered sugar. Slice domed tops for even frosting if needed.

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