Ingredients
Scale
- 480ml dairy-free milk
- 2 teaspoons apple cider vinegar
- 420g self-raising flour
- 350g caster sugar
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 & 1/2 tablespoons ground cinnamon
- 1 teaspoon ground cloves
- 2 teaspoons ground nutmeg
- 1/2 teaspoon ground ginger
- 120ml sunflower oil
- 100g pumpkin puree
- 400g dairy-free block butter
- 80g dairy-free cream cheese
- 360g icing sugar
- 1 teaspoon ground cinnamon
- orange food gel
- cocoa powder
- vegan caramel sauce – optional
Instructions
- Preheat oven to 180°C (350°F).
- In a bowl, mix dairy-free milk and apple cider vinegar; let sit for five minutes. Add sunflower oil and pumpkin puree; combine well.
- In another bowl, whisk together self-raising flour, caster sugar, baking powder, bicarbonate of soda, and spices.
- Gradually mix dry ingredients into wet mixture until just combined.
- Pour the batter into a greased 9×13 inch baking pan and bake for about 30-35 minutes or until a toothpick comes out clean.
- For the frosting, beat together dairy-free butter and cream cheese; gradually add icing sugar and cinnamon until smooth.
- Once cooled, frost the cake and decorate as desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 38g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added richness, consider using coconut milk instead of regular dairy-free milk. To enhance flavor depth, use freshly ground spices.