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Easy Vegan Halloween Cake

Easy Vegan Halloween Cake

Be sure to read the Notes for Success section above the recipe!
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 15

Ingredients
  

For the Cake Batter

  • 12 Tbs Vegetable Oil (180ml)
  • 1 cup Light Brown Sugar (205g)
  • 1½ cup Plant Milk (354ml)
  • 2 teaspoon Vinegar (10ml)
  • 1 teaspoon Vanilla Extract (5ml)
  • 1 cup Canned Pumpkin *see notes (250g)
  • 1 teaspoon Salt
  • 1 cup All Purpose Flour (125g)
  • 2 cup Cake Flour *see notes (240g)
  • 2 teaspoons Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Cardamom
  • pinch Ground Cloves
  • ¼ teaspoon Ground Nutmeg

For the Icings

Instructions
 

  • Preheat your oven to 350°F & grease your 9" x 13" cake pan *see notes for other pan sizes
  • Combine the vinegar with the plant milk (soy milk is the only milk that will thicken with vinegar, but you can use another plant milk of your choice)
  • In a large mixing bowl combine the oil, brown sugar, salt, pumpkin, and then the thickened vinegar/plant milk and with the vanilla & whisk to combine well
  • Sift the flour with all the spices & the baking soda then add it all at once to the wet mixture in the bowl ~Whisk smooth
  • Pour batter into your prepares pans & bake immediately in the preheated 350°F oven for 15 minutes
  • Then turn the oven temperature down to 300°F and bake for the remaining time *see notes above for exact baking times or when a toothpick inserted into the center comes out clean
  • Cool in the pan(s) until you can touch it without burning your fingers, then turn out onto a cooling rack to cool all the way
  • Prepare the pumpkin spice buttercream by creaming the vegan butter on high speed with the paddle attachment of your stand mixer (or a hand blender is totally fine!) add the sifted confectioners sugar & pumpkin pie spice 1 cup at a time while blending on low speed until it is all incorporated.
  • Whip on high speed for 30 seconds to blend well, scrape the bottom & sides of the bowl & continue to mix on low for 3 minutes to smooth
  • Prepare the ganache icing according to the instructions on that recipe post then let it cool to room temperature to a pourable consistency
  • Fill & ice the cake with the buttercream then coat with ganache. Orange sugar glaze drizzle is optional
  • For the Orange Sugar Glaze combine 1 cup of confectioners sugar with 1 tbs plant mil & orange food color whisk smooth then drizzle over the ganache

Video

Notes

Be sure to read the Notes for Success section above the recipe!
Storage: This cake can be stored at room temperature covered loosely to prevent drying for up to 3 days, for longer storage keep refrigerated for up to 1 week Freeze wrapped well for up to 2 months
Tried this recipe?Let us know how it was!