Easy Fluffy Vegan Pumpkin Cake With Maple Icing

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This Easy Fluffy Vegan Pumpkin Cake With Maple Icing is an absolute BOMB! Perfect to make this halloween!

Prep Time 10

Cook Time 30

cooling time 2

Total Time 2 40

Course Dessert

Cuisine American

Servings

Calories 371 kcal

SPONGES:
Wet Ingredients:
140 ml /1/2 cup + 3 tbsp of dairy-free milk
120 ml /1/2 cup of coconut oil or avocado oil
300 g /1½ cups of light brown sugar or coconut sugar
300 g /1 cup + 3 tbsp of pumpkin puree
2 tsp of vanilla extract
Dry Ingredients:
365 g /2 7/8 cups of plain flour all-purpose flour
3 tbsp of baking powder
2 tbsp of mixed spices = 1 tsp of cinnamon + 1/2 tsp of dried ginger + 1/3 tsp of nutmeg
MAPLE ICING:
200 g /7/8 cup of vegan butter
400 g /3 1/2 cups of icing sugar powdered sugar
1-2 tablespoon of maple syrup

Preheat the oven to 375F/180C.
Line 2 (8"inch) cake pans with parchment paper.
In a bowl, mix all the dry ingredients together under the sponge section of the ingredient list.
In a separate bowl, mix all the wet ingredients.
Add the dry ingredients to the wet ones and mix well to combine.
Pour the batter onto the prepared cake pans and bake in the oven for about 25-30 minutes, or until a cake tester comes out dry once inserted.
Meanwhile, make the icing:
Mix all the ingredients under the icing section of the ingredient list until smooth.
Once the sponges are baked, leave them to cool for 15 minutes, then wrap the sponges in cling film ( this step is quite important, as it makes the sponges extra moist and fluffy )
Once the sponges are cooled, ice sponges by sandwiching them between icing. You can ice the outside too if you like.
Enjoy!

Recipe makes 2 sponges ( 2 tiered cake )
The cake will keep well at room temp for up to 5 days.

Serving: 1sliceSugar: 47.5gFiber: 2.1gCalories: 371kcalFat: 12.4gProtein: 3.1gCarbohydrates: 66.1g

Keyword baking, dairyfree, dessert, eggfree, fall, halloween, pumpkin, vegan

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