Vegan Pumpkin Cake with Cream Cheese
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!
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.
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.
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.