Vegan Pumpkin Cake with Cream Cheese
![vegan pumpkin cake](https://jzabeladepaz.com/wp-content/uploads/2023/02/IMG_5138-1-scaled.jpg)
Make this deliciously spiced pumpkin cake with vegan cream cheese frosting!
Vegan Pumpkin Cake with Cream Cheese
Vegan pumpkin cake with vegan cream cheese is like a match made in plant-based heaven! It’s a cake that’s as soft and moist as a rainy autumn day, with the comforting aroma of cinnamon and nutmeg that can make you feel like you’re snuggled up in a cozy blanket.
And the vegan cream cheese? Oh my gourd, it’s the perfect topping to bring that creamy tanginess to the sweet and spicy cake. It’s like having a mini-party in your mouth, and everyone’s invited! So whether you’re a vegan, a cake lover, or just someone who loves to indulge in delicious treats, this vegan pumpkin cake with vegan cream cheese is definitely a must-try. Trust me, it’s worth going nuts over!
![vegan pumpkin cake](https://jzabeladepaz.com/wp-content/uploads/2023/02/IMG_318644F7A4BE-1-1.jpeg)
What You’ll Need For This Recipe
- soy milk
- apple cider vinegar
- pumpkin pie filling
- cinnamon
- nutmeg
- cloves
- baking soda
- baking powder
- flour
- violifeca original creamy, softened
- icing sugar
To Make The Cake & Icing
- Preheat oven to 350°F and line a 9×9 pan with parchment paper.
- In a small bowl, combine vinegar and soy and allow to stand and sour.
- In another bowl, combine remaining ingredients except for the flour.
- Alternate adding flour and milk until a batter is formed.
- Pour into prepared pan and bake for 25-28 minutes. Remove from oven and allow to cool.
- In another bowl, whisk together the Violife original creamy with icing sugar until no lumps are present.
- Spread icing on the top of the cake and enjoy immediately.
Store remaining cake in the fridge.
![vegan pumpkin cake](https://jzabeladepaz.com/wp-content/uploads/2023/02/pumpkin-cake-3-2-768x1024.jpg)
![vegan pumpkin cake](https://jzabeladepaz.com/wp-content/uploads/2023/02/pumpkin-cake-2-2-768x1024.jpg)
![vegan pumpkin cake](https://jzabeladepaz.com/wp-content/uploads/2023/02/pumpkin-cake-4-3-768x1024.jpg)
Some Suggestions
If you have a spring form pan, it might be nicer for display purposes to be able to remove the sides of the pan and arrange on a cake pedestal before spreading the cream cheese icing.
![](https://jzabeladepaz.com/wp-content/uploads/2023/01/Jzabela-xo-1.png)
![vegan pumpkin cake](https://jzabeladepaz.com/wp-content/uploads/2023/02/IMG_318644F7A4BE-1-720x720.jpeg)
Vegan Pumpkin Cake with Vegan Cream Cheese
Make this delicious vegan pumpkin cake and cream cheese frosting to satisfy those cozy autumn vibes!
Ingredients
- Pumpkin Cake
- 1/2 cup soy milk
- 1/2 tsp apple cider vinegar
- 1.5 cups pumpkin pie filling
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1.5 cups flour
- Cream Cheese Style Icing
- 1/2 container of @violifeca original creamy, softened
- 3 cups icing sugar
Instructions
- Preheat oven to 350°F and line a 9x9 pan with parchment paper.
- In a small bowl, combine vinegar and soy and allow to stand and sour.
- In another bowl, combine remaining ingredients except for the flour.
- Alternate adding flour and milk until a batter is formed.
- Pour into prepared pan and bake for 25-28 minutes. Remove from oven and allow to cool.
- In another bowl, whisk together the Violife original creamy with icing sugar until no lumps are present.
- Spread icing on the top of the cake and enjoy immediately.
- Store remaining cake in the fridge.