Vegan bundt cake recipe made with pumpkin purée and maple frosting is the best fall dessert. My cashew-based cream cheese frosting is my favorite topping to slather over this vegan pumpkin cake. The cake releases easily and beautifully this way. Don’t change the pan size. Spread with fluffy pumpkin spice frosting. Or, you can always purchase a ready-made vegan frosting. You'll love how moist, flavorful and delicious this vegan cake topped with ginger frosting is! Vegan pumpkin cake is made with common pantry staples. The batter will be thick and airy after mixing. For the Pumpkin Cake: Vegan Butter 12 tablespoons (168g) Granulated Sugar 1¼ cup (250g) Plant Milk * I am using soy milk 1 cup (237ml) Vanilla Extract 2 teaspoons (10ml) All Purpose Flour 2 cups (250g) Baking The batter will be very thick, but don’t you worry. Enjoy friends! No one would ever know it was vegan. Dense, gooey, and almost fudgy in texture, toeing the line between a brownie and a cake, this is one of my favourite autumn desserts. Bake this cake low and slow for the softest, most moist vegan spiced pumpkin cake.. Low and slow baking is when you lower the oven temperature and slow down the baking time. Set aside. This frosting has been my go-to for cakes and cupcakes. Mix until combined. As mentioned before the vegan chocolate cake is made from the pumpkin bread batter. We love to see your creations!! ; Tip: Make sure to use a … Step 2. It’s so easy to make & read on for all the tips to make your best sheet cake pan ever! Baking the Cake. Add in the flour, baking powder, pumpkin spice, sea salt and optional vanilla extract. Then you make this brown sugar filling for the middle. Hands down, my favorite way to eat this homemade pumpkin cake is with my 3 ingredient plant-based pumpkin spice frosting, because it’s easy to make and tastes out-of-this-world delicious. Rich, delicious, dairy free, and allergy friendly chocolate buttercream frosting. I kid you not, this is a fully vegan, grain free, and gluten free pumpkin cake! To get in the holiday spirit, I thought I would share with you all this delicious vegan chocolate peppermint swirl cake pops recipe. To pin this recipe and save it … Hello my lovely friends, and happy Monday! It’s a gluten free and vegan pumpkin cake covered with chocolate frosting. Mix together all the ingredients in a glass mixing bowl. (1 Quart Mason Jar), makes 1 medium size loaf 8.5 by 4.5 inch. (300g) I use cane sugar, you can use brown sugar or coconut sugar or other kind of granulated sugar. Add Chocolate Chips. Since this is a vegan recipe, it's made without eggs or dairy, of course. This Vegan Chocolate Chip Pumpkin Bread is so tender, it's deliciously moist, chocolatey, pumpkin infused, and surprisingly easy to make too! The frosting stayed firm for a bit, but then got soft and runny, but it still tasted good! Pour the batter into your sheet pan. Vegan Pumpkin Bundt Cake With Maple Frosting . This vegan pumpkin cake sort of reminded us of carrot cake! For the frosting: simply combine 2 tbsp vegan butter or nut butter of choice (or 1/2 cup coconut cream) with 1 cup powdered sugar (unrefined if desired) and 2 tbsp of Laird Pumpkin Spice Superfood Creamer . Usually, sheet cakes are made with a lot of eggs, which of course this being vegan, isn’t the case. This Vegan Pumpkin Sheet Cake is going to be your new FAVOURITE seasonal cake! Will definitely be making this again! Using your spatula, smooth out the top, and tap the tap twice on a counter to remove any air bubbles. Carefully pour the batter into the prepared bundt pan. Step 3. More about me. In a separate medium bowl, add the milk and chocolate chips and add to the microwave. It was moist and every one in my family tore it up! Dense, gooey, and almost fudgy in texture, toeing the line between a brownie and a cake, this is one of my … Why? Make it as a loaf cake, mini loaf cakes or even as a pumpkin brownie. In a large bowl, mix together the dry ingredients. Vegan pumpkin cake is soft, moist, fluffy, and made in 1-bowl! Add the coconut … And the chocolate ganache is a simple blend of oat cream and dark chocolate. I love spending time in the kitchen cookin’ up delicious vegan comfort foods! Furthermore it’s dairy and egg free! Melt the vegan dark chocolate in a double boiler and add the coconut oil. Vegan, pretty healthy, and super pretty – made with spelt flour, coconut sugar, and olive oil. Disclosure: This post may contain affiliate links, which means I will receive a commission if you purchase through my link, at no extra cost to you. Moist, delicious, spiced. Bake low and slow at 325ºF for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Unfrosted cakes can be left at room temperature or placed in the fridge. I know that pumpkin based desserts are usually only reserved for September/October, but given that pumpkin puree comes in tins I see no reason to not indulge in pumpkin … The cream cheese frosting from my carrot cake uses storebought vegan cream cheese instead of cashews. And if you don't like chocolate (weirdo), you can either omit the chocolate … Vegan pumpkin cake is soft, moist, fluffy and easy to make! A pumpkin chocolate cake for my 25th birthday, with two layers and a beautiful chocolate glaze. So, if you’re not a fan of tangy cream cheese frosting, you can still enjoy my cashew frosting. Or, bring it to your next Thanksgiving dinner. This really is the BEST vegan pumpkin cake. Then use a spatula to finish gently folding the ingredients together until the batter is just combined. If you make this Vegan Pumpkin Sheet Cake, please snap a photo and tag #jessicainthekitchen on Instagram! You can find us on Pinterest, Facebook, and Instagram. Spread the batter into the prepared baking dish. Line a 15 x 10 inch jellyroll pan with parchment paper. This vegan pumpkin bread with chocolate chips is moist, soft, spicy, gluten-free, dairy-free, egg-free, and very delicious! Step 1. That means the cake will need to bake slightly longer (25-30 minutes) at a lower temperature (325ºF). The linked frosting recipe also includes a vanilla-flavored option. The cake is so soft and moist, comforting, and if you didn’t know it, you’d think it was made with eggs and butter.But it’s not, and you won’t miss them one bit. Preheat oven to 375°F. They’re packed with flavor from pumpkin and brown sugar, easy to whip up in 30 minutes, and they’re completely vegan. If you use a wider pan, use less time; and for a smaller pan, it’ll take a similar or longer time. Add in the vegan buttermilk mixture, pumpkin puree, applesauce, … Now I know for the future to get an extra bag of powdered sugar lol! 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