This vegan pumpkin cake just might be the perfect vegan fall dessert. With a moist, fluffy vegan sponge full of pumpkin puree and spices, and a coconut cream frosting swirled through with a luscious butterscotch sauce, this vegan cake ticks all the boxes. Plus, it’s easy to make!
Pre-heat the oven to 355 ºF (180 ºC) and line an 8x8 inch (20x20 cm) square baking pan with baking/greaseproof paper.
In a large bowl, sift together the flour, sugar, baking powder, baking soda, spices and salt.
In a separate bowl, mix together the non-dairy milk, pumpkin puree, vegetable or sunflower oil and lemon juice.
Combine the dry and the wet ingredients, and mix until you get a smooth cake batter.
Pour the batter into the lined baking pan, and bake at 355 ºF (180 ºC) for about 45 minutes or until an inserted toothpick/skewer comes out clean.
Allow to cool in the baking pan for about 10 minutes, then remove the cake from the baking tin and cool completely on a wire cooling rack.
Using a stand mixer with the whisk attachment or a hand mixer with the double beater attachment, whip the coconut whipping cream (that's been chilled overnight) until soft peaks form, about 5 – 7 minutes.
Add the powdered sugar and whisk for a further minute, until the powdered sugar is fully incorporated.
Spread the coconut whipped cream onto the cooled pumpkin cake.
Drizzle the butterscotch sauce over the frosting, and create swirls using a spoon or small spatula.
The frosted vegan pumpkin cake keeps well in a closed container in the fridge for about 3 – 4 days.
If not frosted, you can keep the cake in a closed container at room temperature (or in a cool dry place) for up to 4 days, and frost it just before serving.
Recipe by The Loopy Whisk (www.theloopywhisk.com).