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vegan salted caramel pumpkin cake with maple frosting

Slices of pumpkin cake, two small white pumpkins and a jar of caramel sauce.
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Soft pumpkin cake, infused with homemade salted caramel sauce and topped with maple cream cheese frosting. All vegan!

Ingredients

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For the Cake

  • 2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 15 ounce can pumpkin puree
  • 1/4 cup canola oil
  • 2 tablespoons nondairy milk
  • 2 teaspoons vanilla extract

For the Salted Caramel Sauce

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

For the Frosting

Instructions

  1. Prep: Preheat your oven to 350 degrees F (175 C) and line a square 9 inch pan with parchment paper. Set aside.
  2. Mix: Add the all purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, spices and salt to a large bowl and whisk together. Add the pumpkin puree, canola oil, nondairy milk and vanilla extract to the bowl and whisk until just, combined. Do not over-mix!
  3. Bake: Pour the cake batter into your prepared pan and spread out using a rubber spatula. Place cake on center rack of preheated oven and bake for 28-32 minutes or until a toothpick inserted into the center of the cake comes out clean.
  4. Caramel: Prepare the caramel while the cake bakes. Pour the granulated sugar into a small saucepan and place on the stove over low heat. Allow the sugar to melt completely. Don’t stir - just swirl the pan every 30 seconds or so. Once the sugar is completely melted and golden, remove pan from heat. Immediately add in your room temperature vegan butter and whisk vigorously. The mixture will bubble violently! Once the bubbles die down, add in the nondairy cream. Mix until homogenous. Mix in the salt and cinnamon. Pour caramel into a glass jar and set aside, uncovered to cool.
  5. Frosting: Prepare the frosting while the cake cools. Add the softened vegan cream cheese to a bowl and beat with an electric hand mixer until completely smooth and no lumps remain. Add the shortening and vegan butter to the bowl and beat again until smooth. Add the powdered sugar, maple syrup, maple extract and salt to the bowl and beat until frosting comes together. Cover and place in the refrigerator to chill for at least 30 minutes.
  6. Assemble: While the cake is still warm, poke 16 holes into the top using the handle of a wooden spoon or rubber spatula. These holes should be evenly dispersed and push all the way through the cake. Pour the caramel sauce evenly over the cake, reserving a small amount for serving. Allow caramel to sink into the cake while it cools. Once completely cool, lift cake out of the pan using the parchment paper. Spread the frosting over the top of the cake. Cover and chill until ready to serve. Drizzle with leftover caramel sauce just before serving.

Equipment

Notes

*Cake will keep in an airtight container in the refrigerator for 3-4 days. Unfrosted cake can be frozen for up to 1 month.
*Caramel sauce can be prepared several days in advance.

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

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