Description
A moist and flavorful vegan pumpkin cake layered with creamy pumpkin cream cheese frosting and biscoff cookie filling, finished with homemade pumpkin truffle decorations. Perfect for fall celebrations or any occasion craving a cozy, plant-based dessert.
Ingredients
Scale
Dry Ingredients
- 360 g all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin spice mix (see note 1)
- ½ teaspoon sea salt
Wet Ingredients
- 300 ml soy milk (see note 2)
- 3 teaspoons apple cider vinegar
- 300 g canned pumpkin puree (not pumpkin pie filling)
- 150 g granulated sugar
- 150 g light brown sugar
- 120 ml olive oil (see note 3)
- 1 tablespoon vanilla extract
Frosting Ingredients
- 100 g homemade pumpkin butter (see note 4)
- 200 g vegan butter, room temperature (see note 5)
- 200 g vegan cream cheese, room temperature (see note 6)
- 60 g powdered sugar
Pumpkin Truffles
- 200 g biscoff cookies
- 120 g homemade pumpkin butter (see note 4)
- 200 g biscoff spread
Instructions
- Prepare Oven and Pans: Preheat your oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Lightly grease the base and sides of two 8-inch or three 6-inch cake tins with oil. Line the base and sides with parchment paper to prevent sticking.
- Mix Dry Ingredients: Sift together the flour, baking powder, baking soda, pumpkin spice mix, and sea salt into a bowl. Stir to combine and set aside.
- Make Vegan Buttermilk: Combine soy milk and apple cider vinegar in a jug and let sit to curdle slightly, creating a vegan buttermilk substitute.
- Combine Wet Ingredients: In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, olive oil, and vanilla extract. Add the vegan buttermilk and whisk again until smooth.
- Form Batter: Add the dry ingredients to the wet ingredients in two parts, folding gently after each addition to avoid overmixing, ensuring a tender crumb.
- Bake the Cakes: Divide the batter evenly into the prepared cake pans. Bake the 8-inch pans for 35-40 minutes or the 6-inch pans for 25-30 minutes. Check doneness with a skewer; it should come out with a few crumbs but no wet batter. Extend baking by 5 minutes if necessary.
- Cool Cakes: Let the cakes cool in pans for 15 minutes, then transfer to a cooling rack and remove parchment once completely cool.
- Make Frosting: Using a whisk or stand mixer, beat the vegan butter and cream cheese until light and fluffy. Gradually add homemade pumpkin butter, whisking to incorporate, then add powdered sugar and continue whisking until smooth.
- Make Pumpkin Truffles: Pulse biscoff cookies in a food processor until finely ground. Add pumpkin butter and blend until a dough forms. Divide into 15 portions and roll into balls. Use a toothpick to make pumpkin-like lines, topping each with a halved pecan half.
- Assemble Cake: Place the first cake layer on a turntable and pipe a ring of frosting around the edge to form a dam. Whisk biscoff spread until fluffy, pipe inside the dam, and smooth with a spatula. Add the next cake layer and cover the top and sides with remaining frosting, smoothing with a scraper.
- Decorate: Garnish the cake with the prepared pumpkin truffles for a festive, autumnal finish.
Notes
- Note 1: Pumpkin spice mix typically includes cinnamon, nutmeg, ginger, allspice, and cloves.
- Note 2: Soy milk works best for the vegan buttermilk substitute due to its consistency and flavor.
- Note 3: Use a mild olive oil to avoid overpowering the cake’s flavors.
- Note 4: Homemade pumpkin butter can be prepared ahead by cooking down pumpkin puree with sugar and spices until thickened.
- Note 5: Room temperature vegan butter blends easily for smooth frosting.
- Note 6: Use a high-quality vegan cream cheese for a creamy, tangy frosting.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: vegan pumpkin cake, pumpkin cream cheese frosting, biscoff cake, pumpkin spice cake, vegan dessert, fall dessert
