Vegan Pumpkin Cake with Vegan Cream Cheese
Make this delicious vegan pumpkin cake and cream cheese frosting to satisfy those cozy autumn vibes!
Servings 9
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.
