Enjoy this 3-tier Vegan Pumpkin Cake for breakfast, dinner and dessert! It’s made with easy-to-find ingredients and topped with a cashew cream glaze and healthy salted caramel sauce.
Oh um hiiiiiii LAST DAY OF SEPTEMBER. Wtf, how? If you aren’t already craving and eating fall foods on the reg, now’s the time ladies and gents because tomorrow is October! I’ve partnered up with some of my favorite blogging babes to bring you a round up of fall recipes you gotta try ASAP.
Autumn Breakfast Bowl with Pumpkin Almond Butter by rachLmansfield
The most delectable Autumn Breakfast Bowl made with our favorite fall ingredients and topped with creamy pumpkin almond butter for an easy and healthy breakfast.
Protein Pumpkin Donuts with Cashew Frosting by The Blissful Balance
Get a kick of protein power with these Protein Pumpkin Donuts with Cashew Frosting. Perfect for the fall season, these soft, sweet and spicy donuts will keep you feeling full!
Whole Wheat Cinnamon Apple Muffins by Fit Mitten Kitchen
Dairy-free and whole wheat Cinnamon Apple Muffins! These guys are bursting with so much flavor. Perfectly soft, filled with lots of apples and cinnamon, plus topped off with a delicious oat streusel.
Cinnamon Honey Crisp Apple Scones by In It 4 the Long Run
Fill your house with the scrumptious smell of apple cinnamon scones. These dairy-free scones are perfectly moist on the inside and have a crisp cinnamon crunch.
So if you aren’t already aware, I’m on a major cake kick. Like I maybe made another one yesterday and am contemplating changing my name from The Almond Eater to The Cake Maker. I’M KIDDING—baking still scares me. And, between you and me, I’d get bored of making the same thing over and over again. But not today! Nope. Today I’m all about cake. It’s Friday and cakes make people happy and so does pumpkin and, for some people, so does vegan baking. This vegan pumpkin cake is the fall spin-off of my vegan birthday cake (link). Perhaps my favorite part about this cake though, is the cashew cream glaze.
I’m sorry, I mean the CASHEW CREAM GLAZE (!!!!!!!)
Besides the fact that the cashew glaze tastes out of this world, it is a bit on the thinner side, which means that the icing in between the cake layers isn’t going to be overly thick, but it’s enough to compliment the pumpkin cake flavor. I mean pumpkin+cinnamon? Uhhh yeah. Yes please. Every day.
BUT WAIT, that’s not all. It’s also topped with my salted caramel sauce (remember when you said you wouldn’t be mad at me for making so many caramel recipes? Yeah, don’t be mad). UGH, too much fall goodness.
If you make this cake, please let me know by tagging me and using the hashtag #thealmondeater on Instagram.
As I like to say, let’s eat some cake!Print
Vegan Pumpkin Cake
Enjoy this vegan pumpkin cake any time of day! It’s made with easy to find ingredients and topped with a cashew glaze and homemade caramel sauce.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 3 tier 6" cake 1x
- Category: dessert
- Method: oven
- Cuisine: cake
- 2 1/2 cups all purpose flour
- 1 1/2 cups raw cane sugar (or sub white sugar)
- 1 tsp cinnamon
- 1/4 tsp nutmeg, all spice, cloves
- 2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 2 cups almond milk
- 1/2 cup coconut oil, melted
- 1 cup canned pumpkin
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
for the cashew glaze:
- 1 cup soaked cashews
- 2 tbsp coconut milk (or sub almond milk)
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp vanilla extract
- 2 cups powdered sugar
- Preheat oven to 350°.
- Heat coconut oil in a microwave safe dish or over the stove until melted and then set aside so that it cools a bit.
- In a large bowl, combine flour, sugar, cinnamon, nutmeg, all spice, cloves, baking soda, baking powder, and salt; set aside.
- In a separate bowl, combine milk, pumpkin, vinegar, and vanilla; stir well and then pour in coconut oil.
- Fold wet ingredients into dry ingredients and stir to combine, but be careful not to over mix.
- Line three 6″ pans with coconut oil and then pour batter evenly into the pans, pounding them down on the countertop a few times to even out the batter.
- Bake cakes for 30-35 minutes, or until a toothpick comes out clean.
- Remove cakes from the oven and allow them to sit for 10 minutes before inverting them onto cooling racks. Wait until cakes are completely cooled before icing.
- For the icing: place all ingredients into a blender and pulse until a thick cream has been created. If you have trouble getting everything to mix, add a bit of water 1 tbsp at a time.
- To assemble: slice the “dome” off of each cake layer. Place a large spoonful of icing on the top of one cake, using a spatula to smooth it out before placing the second cake overtop of the first layer, repeating this process for the next layer. Use the rest of the icing to ice the sides of the cake. Top it off with some of the caramel sauce.
Keywords: vegan cake, pumpkin cake, vegan pumpkin cake, dessert