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]

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Serves

8-10

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Ingredients

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
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Preparation

To Make the Cake:

  1. For the cake batter, cream the vegan butter with the granulated sugar on medium high speed for 4-5 minutes until light and fluffy.
  2. Combine the vanilla with the plant milk together, then add about 1/4 cup to the creamed butter mixture.
  3. 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.
  4. Add half of the remaining plant milk, then another 1/3 of the dry.
  5. Repeat with the last of the plant milk and the last of the dry ingredients.
  6. Add the pumpkin last, whip to combine well.
  7. 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.
  8. Cool completely while you prepare the buttercream recipe

For the Buttercream:

  1. Combine the vegan butter and shortening in a stand mixer bowl with the paddle attachment
  2. Whip on medium to high speed for about 3 minutes.
  3. Scrape the sides and bottom of the bowl to make sure it is evenly mixed and add the salt and flavors. .
  4. Stop mixer and add the sifted confectioners sugar all at once.
  5. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes.
  6. Scrape the bowl again and then while mixing on low speed slowly drizzle in the almond milk
  7. Increase speed to high and whip for another 2 minutes.
  8. Add the spices at the last stage of mixing. (adjust to your liking)
  9. Fill and ice the cooled pumpkin cake layers with the buttercream, decorate as you wish.
 

Notes

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

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