Pumpkin Cake with Pumpkin Spice Buttercream
 
Prep time
Bake time
Total time
 
I am using3-7" cake pans for 3 layers of cake. If you only have 8" pans you will divide the batter evenly between 2-8" pans
Serves: serves 8-10 people
Ingredients
  • For the Pumpkin Cake:
  • Vegan Butter 12 tablespoons (168g)
  • Granulated Sugar 1¼ cup (250g)
  • Plant Milk * I am using soy milk 1 cup (237ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • All Purpose Flour 2 cups (250g)
  • Baking Powder 1½ teaspoons
  • Egg Replacer * I am using the Plant Based Egg by Freely Vegan 2 teaspoons
  • Cinnamon 1 teaspoon
  • Nutmeg ½ teaspoon
  • Ginger ½ teaspoon
  • Cloves ¼ teaspoon
  • Salt ½ teaspoon
  • Pumpkin Puree 1 cup * I use canned but you can make your own homemade click here
  • For the Buttercream:
  • 1 Recipe American Style Buttercream
  • Cinnamon 2 teaspoons
  • Nutmeg 1 teaspoon
  • Ginger 1½ teaspoons
  • Cloves ¾ teaspoon
  • OR 3½ TeaspoonsPumpkin Pie Spice
Instructions
  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 ¼ cup to the creamed butter mixture.
  3. Sift the dry ingredients together (including the egg replacer) then add ⅓ 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 ⅓ 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 as per the instructions on that blog post.
  9. Add the spices at the last stage of mixing. *adjust to your liking*
  10. 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.
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/pumpkin-velvet-cake-recipe/