Description
A cozy, dairy-free dessert that captures the flavors of fall with tender pumpkin cake layers and a rich espresso buttercream frosting.
Ingredients
🎃 For the Pumpkin Cake Layers
Pumpkin Purée (15 oz can)
Canola Oil (1 cup)
Plant Milk (1 cup)
Brown Sugar (1 cup, packed)
Granulated Sugar (½ cup)
Vanilla Extract (1 ½ teaspoons)
All-Purpose Flour (2 cups)
Baking Powder (2 teaspoons)
Baking Soda (½ teaspoon)
Salt (1 teaspoon)
Cinnamon (1 teaspoon)
Pumpkin Pie Spice (2 teaspoons)
☕ For the Espresso Buttercream
Vegan Butter (1 cup, softened)
Powdered Sugar (3 cups)
Espresso Powder (1–2 teaspoons) or Brewed Espresso (1–2 tablespoons, cooled)
Vanilla Extract (1 teaspoon)
Soy Milk (2–3 tablespoons)
Instructions
1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together the pumpkin purée, canola oil, plant milk, brown sugar, granulated sugar, and vanilla extract until smooth.
3. Add the flour to the wet mixture, then sprinkle over the baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Stir until just combined—do not overmix.
4. Divide the batter evenly between the prepared pans. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
6. To make the frosting, beat the vegan butter until creamy. Gradually add the powdered sugar while mixing on low.
7. Add espresso powder (or brewed espresso), vanilla extract, and plant milk. Beat until fluffy and smooth.
8. If needed, adjust the frosting consistency with more powdered sugar (for thickness) or a splash of milk (to loosen).
9. Trim cake layers if needed. Place one layer on a serving plate, spread with frosting, then top with the second layer. Frost the top and sides.
10. Slice and serve with a hot drink. Enjoy!
Notes
Make sure to use 100% pure pumpkin purée—not pumpkin pie filling.
The cake layers can be made a day ahead; wrap them well and let them rest overnight for deeper flavor.
To substitute espresso powder, use cooled brewed espresso.
Customize plant milk based on preference—oat, almond, or coconut milk all work well.