Pumpkin Cake

Published on Sunday 30th September 2018 by DJ Kirkby

This is the most recent vegan recipe I have created and it’s my current favourite. Light, floofaaaay, spicy, and perfect for these colder evening. Though you may want to eat this for breakfast, which is perfectly fine! I wont judge you, and in fact I have been known to eat cake for breakfast…. on special occasions….like days ending in y…

Ingredients for cake:

  • 224g vegan margarine (I used Pure)
  • 400g brown sugar
  • 2tsp vanilla extract
  • 500g flour
  • 6tsp baking powder
  • 1tsp salt
  • 2 tsp all spice
  • 400ml plant milk (I used soya)
  • 1 large (425g) tin pumpkin puree (I used Libby’s)

Ingredients for frosting:

  • 200g vegan margarine
  • 600g icing sugar
  • 1tsp vegan caramel flavor (I used Tesco brand)

Method for cake:

  1. Gently mix pumpkin and plant milk until combined, set aside
  2. Cream together the margarine and sugar
  3. Then add in dry ingredients topped by wet ingredients
  4. Mix until just combined to form a thick batter
  5. Divide evenly between two deep 20cm (greased and lined) cake tins
  6. Bale for 45 – 55 mins at 170 degrees
  7. Cool completely before frosting


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