This pumpkin cake is perfectly velvet-y and wonderful to make for the autumn season. Feel free to use your own tastes for how much of a spice you want!
Pumpkin Velvet Cake with Buttercream [Vegan]
For the Cake:
- 12 tablespoons vegan butter
- 1 1/4 cup granulated sugar
- 1 cup plant milk (soy milk works well)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 teaspoons egg replacer
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1 cup pumpkin puree
For the Buttercream:
- 1 1/2 cups vegan butter (3 sticks)
- 1 1/2 cups High-Ratio Solid Vegetable Shortening
- 6 cups vegan confectioners sugar
- 2 teaspoons Vanilla Extract
- 1 teaspoon butter extract
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 1/2 teaspoons ginger
- 3/4 teaspoons cloves
To Make the Cake:
- For the cake batter, cream the vegan butter with the granulated sugar on medium high speed for 4-5 minutes until light and fluffy.
- Combine the vanilla with the plant milk together, then add about 1/4 cup to the creamed butter mixture.
- Sift the dry ingredients together (including the egg replacer) then add 1/3 to the creaming mixture while mixing on low speed, scrape the bottom & sides of the bowl then whip on high for 20 seconds.
- Add half of the remaining plant milk, then another 1/3 of the dry.
- Repeat with the last of the plant milk and the last of the dry ingredients.
- Add the pumpkin last, whip to combine well.
- Divide the better into your greased & parchment lined cake pans and bake in a preheated 350°F oven for approximately 25 minutes or when springy to the touch when you gently press the centers.
- Cool completely while you prepare the buttercream recipe
For the Buttercream:
- Combine the vegan butter and shortening in a stand mixer bowl with the paddle attachment
- Whip on medium to high speed for about 3 minutes.
- Scrape the sides and bottom of the bowl to make sure it is evenly mixed and add the salt and flavors. .
- Stop mixer and add the sifted confectioners sugar all at once.
- Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes.
- Scrape the bowl again and then while mixing on low speed slowly drizzle in the almond milk
- Increase speed to high and whip for another 2 minutes.
- Add the spices at the last stage of mixing. (adjust to your liking)
- Fill and ice the cooled pumpkin cake layers with the buttercream, decorate as you wish.
Pumpkin layer cake can be left at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week, covered to prevent drying. If you only have 8" pans you will divide the batter evenly between 2-8" pans