Imagine a dessert that captures the essence of fall in every single bite - rich, moist, and bursting with warm spices that transport you to cozy sweater weather. This Layered Vegan Pumpkin Cake isn't just another dessert; it's a culinary experience that proves plant-based baking can be incredibly luxurious and absolutely irresistible. Whether you're a committed vegan, a seasonal food enthusiast, or simply someone who loves extraordinary desserts, this recipe will revolutionize your baking game and impress even the most discerning sweet tooth.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: Vegan
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 1/2 cup almond milk
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper, ensuring the sides are also lightly oiled to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, cinnamon, ginger, nutmeg, and salt. Whisk to combine and ensure even distribution of spices.
- In a separate bowl, mix the pumpkin puree, brown sugar, vegetable oil, and almond milk. Whisk until the mixture is smooth and well incorporated.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can result in a dense cake.
- Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula to ensure an even surface.
- Place the cake pans in the preheated oven and bake for 30-35 minutes. To check doneness, insert a toothpick into the center of the cakes - it should come out clean with just a few moist crumbs.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Once completely cooled, you can frost the cake with a vegan cream cheese frosting or a simple powdered sugar glaze. Place one cake layer on a serving plate, spread frosting, then top with the second layer.
- Optional: Dust the top of the cake with additional cinnamon or powdered sugar for decoration before serving.
- Slice and serve at room temperature. Store any leftover cake in an airtight container in the refrigerator for up to 4 days.
Tips
- • Use room temperature ingredients for smoother batter and more even baking • Don't overmix the batter - this keeps the cake light and fluffy • Make sure your baking powder is fresh to ensure proper rising • For extra moisture, you can replace some almond milk with applesauce • Let the cake cool completely before frosting to prevent melting • Experiment with different spice ratios to personalize your flavor profile • Store in an airtight container to maintain moisture and freshness • For a more intense pumpkin flavor, use homemade pumpkin puree if possible
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 3g
Fat: 14g
Saturated Fat: g
Cholesterol: 0mg
