Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling contains added sugar and spices, which will change the flavor, sweetness, and texture of the cake. Use plain canned pumpkin puree.

Can I use homemade pumpkin puree?

Yes, although canned pumpkin puree is generally more consistent in moisture and texture. If using homemade puree, make sure it isn't overly watery.

What nondairy milk works best?

Any plain, unsweetened nondairy milk should work well. Soy, oat, and almond milk are all good options.

Why is my pumpkin cake dense?

Over-mixing the batter, using too much flour, or using expired leavening agents can result in a dense cake. Be sure to measure your flour correctly and mix just until the ingredients are combined.

Why is my cream cheese frosting too soft?

Vegan cream cheese frosting can soften quickly at room temperature. Make sure your butter and cream cheese are softened but not warm, and chill the frosting for 20–30 minutes if it needs to firm up.

How do I prevent the caramel from melting the frosting?

Let the caramel cool until it's room temperature and thick enough to drizzle before adding it to the cake.

Vegan Pumpkin Cake with Cream Cheese Frosting and Caramel Drizzle

Vegan Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle

Print Recipe

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5 from 1 review

Tangy, dairy-free cream cheese frosting sandwiched between moist pumpkin spice cake layers drizzled in salted caramel sauce. All 100% vegan.

Author: Lyndsey Hiltner
Prep Time: 45 minutes
Bake Time: 35 minutes
Total Time: 1 hour 20 minutes
Yield: 1 6 or 8-inch Cake 1x
Category: Cakes and Cupcakes
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

Units Scale

For the Cake

3 cups all purpose flour
1 1/3 cups granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/3 cups pumpkin puree
1 1/3 cups nondairy milk
3/4 cup canola oil
1 tablespoon white or apple cider vinegar
1 tablespoon vanilla extract

For the Frosting

4 ounces vegan cream cheese, softened
1/2 cup non-hydrogenated shortening
1/2 cup vegan butter, softened
3 cups powdered sugar
1/2 teaspoon vanilla extract
pinch of salt

For the Caramel Drizzle (optional)

1/2 cup granulated sugar
3 tablespoons vegan butter, room temp
2 tablespoons nondairy heavy cream, room temp
1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt

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Instructions

Prep: Preheat oven to 350 degrees F and line the bottom of 3 6-inch or 2 8-inch cake pans with parchment paper. Set aside.
Mix: In a large bowl, whisk together the all purpose flour, sugar, baking powder, baking soda, salt and spices. In a smaller, separate bowl vigorously whisk together the pumpkin puree, nondairy milk, canola oil, vinegar and vanilla until completely smooth. Pour wet ingredients into dry ingredients and mix until just-combined. Do not over-mix.
Bake: Divide cake batter evenly between prepared pans. Place pans on center rack of preheated oven and bake for 33-38 minutes or until toothpick inserted into center of cake comes out clean with only a few crumbs clinging to it. Allow cakes to cool in pans for 20-30 minutes before inverting onto a wire rack to cool completely.
Frosting: Prepare the frosting while the cake layers are cooling. Add vegan cream cheese to a large bowl and beat with an electric hand mixer until completely smooth. Add non-hydrogenated shortening and vegan butter to the bowl and mix until well-combined. This can take a minute or two. Sift in the powdered powdered sugar and add the vanilla and salt. Beat until frosting comes together. Cover and place in the refrigerator to chill until ready to use.
Level: While this step is totally optional, it is recommended. Take a sharp serrated knife and carefully slice the dome top off of each of your cake layers. This will make your cake much sturdier. See notes.
Assemble: Set one of your cake layers on a serving plate. Spread an even layer of frosting over the top. Carefully stack another cake layer and top with frosting. Repeat this step once more if making a 3-layer cake. Use the remainder of your frosting to cover the top and sides of the cake. Place the finished cake in the refrigerator to chill for about an hour before serving. This will firm everything up a bit.
Caramel: Add sugar to a small saucepan and heat on stove over medium-low until completely melted. Do not stir! Just swirl the pan every 15-30 seconds to prevent burning. Once melted, remove pan from heat. Immediately add room temperature vegan butter to the pan and whisk vigorously. Mixture will bubble violently. Once bubbling stops, whisk in nondairy milk, salt, and cinnamon. Transfer to a sealable jar and allow caramel to cool slightly before placing in the refrigerator to chill for at least 1 hour.
Serve: When you are ready to serve, remove the cake and caramel sauce from the fridge. Drizzle the caramel in a circular motion over the top of the cake. This will allow the caramel to drip down the sides. Cut the cake into slices using a very sharp knife, wiping it thoroughly between cuts. Plate and serve.

Notes

*Prepared cake will keep in an airtight container in the refrigerator for 3-4 days. Unfrosted cake layers can be frozen for up to 1 month.

*When making layer cakes, I prefer to bake my cake layers a day prior to serving. Once the layers are completely cool, I wrap them in plastic wrap and place them in my refrigerator to chill overnight. I find that this makes the cake layers easier to level and frost as they are more solid and less crumbly.

*If you'd like to learn how to level cake layers, this post is very helpful.

Find it online: https://censoredbaker.com/vegan-pumpkin-cake/