Pumpkin Velvet Cake with Buttercream
[Vegan]

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, then add about 1/4 cup to the creamed butter mixture.
3. Sift the dry ingredients together (including the egg replacer), add 1/3 to the creaming mixture while mixing at low speed, scrape the bottom & sides of the bowl, and 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 batter 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 ensure it is evenly mixed, and add the salt and flavors.
4. Stop the mixer and add the sifted confectioner's 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.