Best Dairy-Free Pumpkin Spice Cake

The best dairy-free Pumpkin spice cake is definitely the one that you bake with your heart. Pumpkin is a staple during the Autumn season because the fruit is harvested during this time and has also become famous during Halloween.

Fall or Autumn season is the most favorite season of many and definitely my favorite too. There’s just something in the Fall season it’s pleasing, mesmerizing and there is calmness. Thanks to Starbucks too for incorporating Pumpkin spice flavored latte in their menu most people are looking forward to it during the Fall season.

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I’m making my own Pumpkin spice, something I can use to make my own drink and bake delicious and healthy sweet treats. Adding fruit or vegetable to baking is always a good idea. Do check out my dairy-free Zucchini Cake recipe also.

 

The Fall season is all about Pumpkins and spices so I’m joining the fun and share with you this super easy dairy-free Pumpkin spice cake recipe treat. The Pumpkin Cake has all the spices that represent the Fall season and paired with a Cinnamon frosting.

DAIRY-FREE PUMPKIN SPICE CAKE

Ingredients

• 2 cups all-purpose flour (250g)
• 1 + ½ cup white sugar (you can substitute the 1 cup white sugar to 1 cup brown sugar)
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground Cinnamon
• ½ tsp ground Nutmeg
• ½ tsp ground cloves
• ½ tsp ground ginger
• ½ tsp salt
• 1 + ½ cup pumpkin puree
• ¼ cup olive oil (60ml)
• 1 tsp vanilla extract
• 1 flax egg ( 1 tbsp flax seed + 3 tbsp water -mix together until thickened)

*Ingredients measured using US measuring cups.

Instructions

1. Preheat oven to 180C (350F)
2. In a bowl sift all-purpose flour and add all dry ingredients (sugar, baking powder, baking soda, nutmeg, cinnamon, ginger, salt, and cloves)
3. In another bowl mix pumpkin puree, olive oil, vanilla extract and flax egg.
4. Slowly transfer the Pumpkin mixture with the dry mixture. Mix well until fully combined.
5. Prepare your baking pan. You can either use a nonstick spray or place a parchment paper. I didn’t use any.
6. Pour the batter into the pan and bake for about 30 minutes or until a toothpick is inserted and comes out clean.
7. Let it cool first, You can transfer in a wire rack or let it cool in the baking pan.
8. Prepare for the frosting.

Note: Make sure to use Pumpkin puree and not Pumpkin pie filling. The One I use is Libby’s 100% Pure Pumpkin.

Free Printable Plant-based Pantry Essentials.

 

Cinnamon Buttercream Frosting

• 3 cups powdered sugar
• ½ cup vegan butter
• 1 tsp Cinnamon
• 1-2 tbsp nondairy milk ( I use soy)

Mix all the ingredients and whisk manually or use an electric mixer. If the mixture is too thick add another tbsp of milk but if it’s too thin you can add more powdered sugar.

Once your frosting is ready spread it on top of your Pumpkin Spice Cake.

The Joy of Vegan Baking

What Is A Pumpkin Spice?

Pumpkin spice is an American spice mix that is commonly used as an ingredient in making Pumpkin Pie. 

It is also known as allspice, Pumpkin spice consists mainly of ground Cinnamon, Ginger, Nutmeg, and Cloves.

How To Make A Pumpkin Spice?

I always wonder how I can make my own Pumpkin spice latte and where can I get or buy my own Pumpkin spice. Here is the measurement for your own Pumpkin Spice. I got this mixture from the taste of home.

All Ground spices

• 4 tsp Cinnamon
• 2 tsp Ginger
• 1 tsp Cloves
• 1/2 tsp Nutmeg

Just combine all the spices and put in a  small clean container with a lid and it’s ready to use for up to 6 months.

Which Pumpkin To Use?

Butternut squash (a popular winter squash of North America) is commonly used in making a Pumpkin spice cake although you can use any variety that belongs to Cucurbita Moschata. There are 14 varieties that grow in different parts of the world.

Trivia: Calabaza – a commonly household grown winter squash in tropical America and the Philippines can also be used in this recipe. – Wikipedia

How To Make Pumpkin Puree?

1. Get your winter squash. The size will depend on how many cups of puree you will need. Wash and remove seeds. Towel dry.
2. Preheat oven to 350?
3. Depending on the size you can cut into small pieces or into halves.
4. Bake for about 45-60 minutes or until a knife or fork is inserted and the Pumpkin becomes soft.
5. Remove from the oven and let it cool first.
6. Once cool, scoop, and put into your food processor or blender.
7. Blend until even.
8. You can store it in the fridge for 3 days or freeze for 10-12 months in an airtight container.

Now that you have your own Pumpkin Puree you can use it to make soup or use it to make your own dairy-free Pumpkin spice cake.

The Pumpkin puree available in the can doesn’t have anything like sugar or salt so you don’t need to add anything to your homemade Pumpkin Puree.

How To Make Powdered Sugar

Just combine 2 cups of white granulated sugar and 2 tbsp cornstarch. Put the granulated sugar and cornstarch in a food processor or blender, blend until it becomes fine or powdery. Make sure to sift to remove unwanted granulated sugar.

Health Benefits of Pumpkin

1. Fiber Rich –  because Pumpkin is rich in fiber it can help  make you feel full longer and maintain a healthy weight. It is also good for your bowel health.
2. Rich in Vitamin A – thanks to its color, Pumpkin is rich in beta carotene which is converted to Vitamin A in the body. This Vitamin A is important to our eye health, immune system and reproduction.
3. Anti-Oxidant –  because of the beta carotene that Pumpkin contains it can help reduce risk of certain diseases such as heart disease and certain cancers.
4. Other Vitamins and Minerals – aside from vitamin A, Pumpkin is also rich in Vitamin C, Potassium, and small amounts of Iron, Folate, and Magnesium.
5. Healthy Skin- Pumpkin is rich in vitamin C which is essential in helping to protect our cells and keep it healthy.

Nutrition

The nutrition I get for this dairy-free Pumpkin spice cake is an estimate and flax egg is not included in the submitted data. The serving is 1 slice of 10. Calories 251 | Fiber 1g | Fat 5.4g | Sugar 30.2 | Protein 2.6g | Saturated Fat 0.8g | Sodium 244mg | Carbohydrates 49.9g

Related dairy-free recipes

• Ginger Spice Cookies
• Pumpkin Chocolate Cake

 

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