pumpkin spice latte cake Something Vegan Wheat Week

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2 1/2 cups all-purpose flour
1 1/4 cup organic sugar
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1 1/2 cup pumpkin puree
1/2 cup non-dairy milk
1/3 cup espresso or strong coffee
1/3 cup neutral oil
2 tsp. vinegar
1 tsp. vanilla extract
3 cups organic powdered sugar
1/4 cup vegan margarine
1 Tbsp. non-dairy milk
1 Tbsp. espresso or strong coffee
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Preheat the oven to 350 degrees Fahrenheit. To a bowl, add flour, sugar, cinnamon, baking powder, baking soda, salt, nutmeg, ginger, and cloves. Stir well. Add pumpkin, non-dairy milk, espresso, oil, vinegar, and vanilla. Stir until evenly combined, but don’t overmix. Pour into two greased 8-inch round cake pans. Spread the batter out until smooth. Bake for 30-35 minutes. Let the cakes cool in the pan for a bit before removing them to let cool completely. To make the frosting: to a bowl, add powdered sugar, vegan margarine, non-dairy milk, espresso, vanilla, cinnamon, and nutmeg. Stir until smooth. Place one of the completely cooled cakes top down onto a serving plate. Frost the top of it. Place the other cake on top, and frost it (I only partially frosted the sides of this cake for a semi-naked cake look). To decorate, sprinkle a mixture of cinnamon, nutmeg, ginger, and cloves on top.

If you make this or any of my other recipes, I’d love it if you shared a photo of it with me on Instagram!

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